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1
Preheat the oven to 350.
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2
Butter a 9-inch springform pan.
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3
In a large bowl, whisk the flour, cinnamon, ginger, cloves and salt.
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4
In a medium bowl, whisk the syrup, oil and egg.
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5
In a glass cup, stir the hot water with the baking soda.
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6
In 3 alternating additions, whisk the syrup mixture and soda water into the dry ingredients.
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7
Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester inserted in the center of the cake comes out clean.
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8
Transfer the cake to a rack and let cool.
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9
Unmold the cake from the pan.
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10
In a saucepan, combine the stout, triple sec and honey.
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11
Boil until reduced to 3/4 cup, 8 minutes.
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12
Pour into a shallow dish; let cool.
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13
In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy.
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14
Beat in the mascarpone.
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15
Cut off and save one-third of the cake for eating.
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16
Slice the rest of the cake 1/3 inch thick.
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17
Cut the slices into 3-inch pieces, saving the scraps.
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18
Dip the slices into the reduction and place in the bottom of eight 1-cup ramekins.
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19
Dip the scraps into the reduction and use to fill in the gaps.
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20
Spread 1/4 cup of the filling over the cake in each ramekin.
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21
Repeat the layering of dipped cake and filling.
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22
Cover and refrigerate overnight.
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23
Before serving, let the tiramisu stand at room temperature for 15 minutes.
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24
Sift cocoa powder over each ramekin and serve.
