Move an oven rack to the center of the oven and preheat to 350℉. Line the bottom of a 9" round cake pan with 3" sides (or a 9" springform pan) with a circle of parchment paper.

In a medium bowl, use and electric mixer on low speed to mix together the molasses, sugar, and oil.

In another medium bowl, sift the flour, cinnamon, cloves, and black pepper.

In a smal saucepan heat 1 cup of water to a boil. Stir in the baking soda. Them mix the hot water/baking soda into the molasses bowl. Stir in the ginger.

Slowly, whisk the dry ingredients into the batter. Mix in the eggs until everything is well combined. Pour the batter into the pan and bake for 1 hour, or until the top of the cake springs back when touched. Or a toothpick in the center comes out clean.

If the top is browning faster than the rest of the cake, cover the top with a piece of foil and keep baking.

Remove the band from the oven and cool, in the pan, on a baking rack for 30 minutes. Then run a knife around the edge and take the cake out of the pan. Remove the parchment paper and serve with whipped cream.