Guiness Gingerbread



For the topping:


Place rack in center of the oven and preheat to 180° C.

In the microwave, warm the Guinness Stout in the glass measuring cup, or you can warm it on the stove in a small sauce pan.

Bring just to a simmer then remove from heat.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, ginger, white pepper, and cinnamon.

In the large mixing bowl, whisk together the egg whites until foamy.

Add the sugar and brown sugar,  little by little mixing until stiff peaks form.

Add the egg yolk and the molasses, mix until smooth. Add the canola oil and whisk until thoroughly combined.

Add the dry ingredients alternating with the beer (dry, beer, dry, beer, dry). Whisk as you add, then mix at the end just until combined.

Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a toothpick comes out clean. Place cake pan on a wire rack to cool.

For the topping:

In a bowl, beat the heavy cream and vanilla on medium speed until fluffy.

Slowly add the sugar in a steady stream and continue beating until the cream forms medium-stiff peaks.

Serve while still warm with a dollop of the whipped cream on top (we ommited this).