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1¾ hours 30 minutes active, plus cooling and drying
This spicy, fragrant gingerbread with an especially moist, plush crumb is our adaptation of a recipe in “Soframiz” by Ana Sortun and Maura Kilpatrick, chef/owners of Sofra Bakery and Café in Cambridge, Massachusetts. The molasses and Guinness (you can use another type of stout, if you prefer) share smoky, roasty, bittersweet notes that are further deepened by the addition of espresso powder. A simple powdered sugar glaze made with some of the molasses and stout left over from the cake adds sweetness and shine to the surface, and bits of crystallized ginger scattered on top offer an extra hit of spice and texture. If you can, make and glaze the cake a day in advance—its flavor and texture improve overnight. Covered tightly, leftovers will keep for up to three days at room temperature.
grams (1¼ cups) light/mild molasses
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