In a large pot bring the stout and molasses to a boil. Remove from the heat and whisk in the baking soda. It will foam up, which is why you need a large pot. Let cool while you prepare the cake batter. Remove from the hot pot to a measuring cup or bowl to cool faster.
1 cup Guinness stout, 1 cup Dark molasses, 1/2 tsp Baking soda
Preheat the oven to 350 degrees F.
Generously spray a bundt pan (10-inch) with baking spray that contains flour. Then dust with more flour, remove excess and place it in the refrigerator while you proceed with the recipe.
In a medium-size bowl whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, cardamom, black pepper, and salt.
2 cups All-purpose flour, 1 1/2 tsp Baking powder, 2 tbsp Ground ginger, 1 tsp Ground cinnamon, 1/4 tsp Ground cloves, 1/4 tsp Ground nutmeg, 1 pinch Ground cardamom, 1/4 tsp Black pepper, 1/2 tsp Kosher salt
In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar. Whisk in oil, and the freshly grated ginger until smooth.
3 large Eggs, 1 cup Dark brown sugar, 1 cup Granulated sugar, 3/4 cup Vegetable oil, 1 tbsp Fresh ginger
Add a small amount of the stout-molasses mixture and whisk. Repeat a few more times (to tempers the eggs). Add the remaining stout and whisk.
Add half the dry ingredients to the wet ingredients and whisk until smooth. Add the remaining dry ingredients and whisk again until smooth.
Pour into the prepared bundt pan. Tap a few times on the counter to remove excess air bubbles.
Bake in the middle of the oven for 50 to 60 minutes, or until a tester inserted into the center comes out with a few moist crumbs adhering.
Transfer to a wire rack to cool the cake in the pan. This will depend on your bundt pan. Let it cool long enough that you can handle the bundt cake pan without oven mitts before inverting the cake to a plate to cool completely.
Once completely cool dust with powder sugar and serve. Also, you can dollop some unsweetened whipped cream on if you desire.
Powdered sugar, Unsweetened whipped cream