• Butter, for greasing pan
  • 2 cups all-purpose flour, plus more for pan
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup Guinness stout (need to buy a can or two)
  • 1 cup molasses/honey
  • 1 1/2 teaspoons baking soda
  • 3 extra-large eggs
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 1 cup vegetable oil
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1/4 cup Guinness


Preheat the oven to 350 degrees. Butter and flour a bundt pan. Sift together the flour, cocoa powder, baking powder, cloves, cinnamon and nutmeg in a large bowl. Pour the beer and molasses into a medium pot and bring to a boil. Remove from the heat and whisk in the baking soda. The mixture will rise and foam. In another large bowl, whisk the eggs and two sugars until combined, then the oil. Whisk in a little of the beer mixture to temper the eggs, then whisk in the remaining. Make a well in the center of the dry ingredients. Pour the liquid ingredients into the well, whisking slowly until just incorporated. Be careful not to overmix or the cake will be tough. Pour the batter in the pan and bake until the cake pulls away from the side of the pan, the top starts to crack and a cake tester comes out mostly clean when inserted in the middle, about 30 minutes. Cool cake on a wire rack, covered with a dry kitchen towel to keep it moist. After 30 minutes of cooling, invert onto a cake platter. Make the whipped cream: Using a whisk, whip the cream until slightly thick. Add the sugar and Guinness and whip until peaks form. Serve each slice of cake with scoops of whipped cream.