Gingerbread with beer

Ingredients:

• 140 g butter, plus a little extra for greasing
• 1 cup light molasses
• 1 tbsp. plus 2 tbsp. l. brown sugar
• 1 cup dark beer (such as Guinness)
• 2 teaspoons ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 cups premium wheat flour
• 2 teaspoons of baking soda
• 1 and 1/4 cups sour cream
• 2 eggs
• 1 rectangular aluminum foil pan or cake tin, approximately 33 x 23 x 5 cm.

Preparation:

1. Preheat oven to 160°C. Line a cake pan with aluminum foil and grease it (or grease your aluminum pan).
   
   Place the butter, syrup, beer, ginger, cinnamon, and ground cloves in a saucepan and melt over low heat. Turn off the heat and add the flour and baking soda. Stir patiently to remove any lumps.
2. In a measuring cup, combine sour cream and eggs, then add to the ginger mixture, whisking again until smooth.
   
   Pour the batter into the cake pan and bake for about 45 minutes. When the gingerbread is ready, it will rise significantly in the center and pull away from the edges of the pan.
   
   Let the gingerbread cool completely, then cut into 16 slices or 24 squares.