- Nonstick vegetable oil spray
- 1 cup robust-flavored (dark) molasses (not blackstrap)
- 1 cup stout
- 1/2 teaspoon baking soda
- 1 1/2 cups rye flour
- 1/2 cup all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup (packed) dark brown sugar
- 1 teaspoon finely grated peeled ginger
- 1 teaspoon vanilla extract
- 1/2 cup virgin coconut oil, melted, slightly cooled
- 1/4 cup vegetable oil
- 1/4 cup honey
- 2 cups plain whole-milk yogurt
- A 10-inch-diameter springform pan
- Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
- Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
- Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
- Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
- Cake can be made 3 days ahead. Store tightly wrapped at room temperature.