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Author Notes: Gingerbread Porter Cake with Cacao Nibs
February 13, 2016
A dark trifecta of molasses, porter and cacao. Not your sweet, holiday gingerbread cake - this is deep and dark with complex flavors of cocoa, spice and toasty porter. The raw cacao nibs give it texture and a satisfying crunch (with the added benefit of being very good for you). I used our local Fiddlehead Hodad Porter, which is dark and a little chocolatey with notes of coconut and vanilla. ...and I remember reading somewhere that dark beer has certain health benefits as well, so let's just call this health food. —Seasons in Vermont
- 10 tablespoons salted butter
- 1 cup dark molasses
- 1 cup dark brown sugar, packed
- 1 cup dark porter beer
- 2 cups cake flour
- 2 teaspoons baking soda
- dashes salt
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup sour cream
- 2 eggs, beaten
- 1/3 + cups raw cacao nibs*
- Preheat oven to 325 degrees. Butter and flour a 10 inch springform pan. In a large saucepan over medium heat, melt the butter. Stir in the molasses, brown sugar and beer and heat until sugar is melted and mixture is smooth. In a separate bowl, whisk together the cake flour, baking soda, salt, cocoa powder, ginger, cinnamon and cloves.
- Pour the melted butter and molasses mixture into the dry mixture and whisk until smooth. Whisk in the sour cream and then whisk in the eggs. Fold in 1/3 cup of the raw cacao nibs. Pour the batter into the prepared springform pan and sprinkle remaining 3 tablespoons cacao nibs on top. Bake for approximately 1 hour, or until toothpick inserted into center comes out clean. Cool, then unmold.
- Raw cacao nibs are made from organic cacao beans that have been peeled and chopped. They're not sweet, but have an intense cocoa flavor with a tiny hint of bitterness (in a good way). They're addictive. Luckily, they're also really healthy for you- considered a superfood high in iron, fiber and antioxidents.