1 cup Guinness stout or any dark beer
1 cup molasses or very dark honey
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/4 c finedly diced candied ginger
Preheat oven to 350°F.
Butter a large loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-8-cup Bundt pan, or 12+ muffin tins. (This always makes more batter than I think it will - just fill whatever pan you're using about 2/3 full, and bake the leftovers as cupcakes/muffins)
In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. It will foam up like crazy - allow to sit until the foam dissipates.
Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the candied ginger and stir to combine.
Pour the batter into the prepared pan and bake for 1 hour (10-12 minutes for muffins), or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.