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1
Preheat the oven to 350 degrees F (180 degrees C).
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2
Generously grease a 9-inch Bundt pan or butter the bottom and sides of a 9-inch springform pan, then line the bottom with parchment paper and butter the parchment.
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3
Place the pan on a rimmed baking sheet.
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4
In a bowl, whisk together the Guinness, molasses, brown sugar, oil, eggs, and fresh ginger.
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5
In a large bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, pepper, and salt.
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6
Add the wet ingredients along with the crystallized ginger to the dry ingredients and stir just until combined.
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7
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes.
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8
Let cool for about 10 minutes, then invert the cake onto a serving plate or remove the pan sides and slide the gingerbread onto a serving plate.
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9
Meanwhile, to make the drizzle, in a saucepan, melt the butter over medium heat.
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10
Add the brown sugar and cream.
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11
Stir with a whisk until the sauce bubbles and gets sticky, about 5 minutes.
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12
Stir in the vanilla and salt.
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13
Drizzle the cake generously with the caramel sauce, and serve wedges with more sauce and a dollop of whipped cream.
