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1
Preheat oven to 350F.
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2
Butter and flour three 8-inch-diameter cake pans.
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3
Bring stout and molasses to boil in heavy medium saucepan over high heat.
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4
Remove from heat; stir in baking soda.
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5
Let stand 1 hour to cool completely.
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6
Whisk flour and next 6 ingredients in large bowl to blend.
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7
Whisk eggs and both sugars in medium bowl to blend.
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8
Whisk in oil, then stout mixture.
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9
Gradually whisk stout-egg mixture into flour mixture.
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10
Stir in fresh ginger.
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11
Divide batter among prepared pans.
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12
Bake until tester inserted into centers of cakes comes out clean, about 25 minutes.
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13
Cool cakes in pans 15 minutes.
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14
Invert cakes onto racks; cool.
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15
(Can be made 1 day ahead.
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16
Wrap each cake separately in plastic and keep at room temperature.)
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17
Preheat oven to 325F.
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18
Line large baking sheet with foil.
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19
Mix pistachios and corn syrup in medium bowl.
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20
Add sugar and toss to coat.
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21
Working quickly so sugar doesn't melt, spread pistachios on prepared baking sheet.
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22
Bake until pistachios are pale golden, about 8 minutes.
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23
Cool completely.
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24
(Can be made 1 day ahead.
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25
Store airtight at room temperature.)
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26
Using electric mixer, beat cream cheese, butter, and orange peel in large bowl until fluffy.
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27
Gradually beat in powdered sugar.
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28
Chill frosting 30 minutes.
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29
Place 1 cake layer, rounded side up, on platter.
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30
Spread 3/4 cup frosting over.
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31
Top with second cake layer, rounded side up, then spread 3/4 cup frosting over.
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32
Top with third cake layer, flat side up.
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33
Spread top and sides of cake with remaining frosting.
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34
Sprinkle top of cake with candied pistachios.
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35
(Can be made 1 day ahead.
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36
Cover and refrigerate.
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37
Bring to room temperature before serving.)
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38
Cut cake into wedges and serve.
