Gingerbread Porter Cake with Cacao Nibs
  • 10 tablespoons (1¼ sticks) 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
  • Pinch salt
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup sour cream
  • 2 eggs, beaten
  • ⅓ cup raw cacao nibs* (plus another 3 tablespoons for sprinkling on top)
  1. Preheat oven to 325 degrees. Butter and flour a 10 inch springform pan.
  2. 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.
  3. In a separate bowl, whisk together the cake flour, baking soda, salt, cocoa powder, ginger, cinnamon and cloves.
  4. 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 ⅓ cup of the raw cacao nibs.
  5. 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.
  6. * 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.
Recipe by Seasons in Vermont at