Preheat oven to 350°F. Butter the bottom and sides of 9-inch spring form pan and line bottom with parchment paper.
Finely chop the ginger into a paste, set aside.
In large bowl mix molasses, sugar and oil.
In a medium bowl, whisk together flour, cinnamon, cloves and black pepper.
In small saucepan, bring the water to a boil, then stir in baking soda. Whisk the hot water into the molasses mixture and then add ginger.
Gradually add the flour mixture into the bowl, whisking to combine.
Add eggs and whisk thoroughly.
Pour batter into prepared pan and bake until the top of top of the cake springs back when pressed lightly, or a tooth pick inserted at center comes out clean. *Recipe adapted from David Lebovitz?s Ginger Cake, Ready for Dessert.
