Fresh Ginger Cake

Incredibly gingery and delicious. The recipe is from David Lebovitz during his Chez Panisse era. It calls for a quarter-pound of fresh ginger which is zippy the day of but which mellows the next day. Commenters said to chop in the food processor to save time which was a blessing (I didn't even peel it!). I've tweaked the instructions a bit. Just remember to actually read the recipe and note that it bakes for 1 hour, not 30 minutes (advising for a friend).

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola

2 eggs, at room temperature

4 ounces fresh ginger, peeled, sliced and finely chopped 

1 cup hot water

2½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly ground black pepper
2 teaspoons baking soda

pinch of salt

PREPARATION

1. Position rack in center of oven and heat to 350 degrees. Spray 9" cake pan with 3" sides or 9" springform pan with oil and then swirl flour inside the pan to lightly coat bottom and sides.
2. Place 1-2" chunks of ginger in a food processor. No need to peel it. Pulse several time until the ginger is finely chopped. Put chopped ginger in the cup of hot or boiling water. Don't keep boiling it, or you will lose the water.
3. In separate medium bowl, whisk together flour, baking soda, cinnamon, cloves and black pepper, and a pinch of salt. 
4. In a mixer bowl, beat the molasses, sugar, and oil until as creamy as you can get it -- a couple of minutes in a mixer -- while you are prepping the dry ingredients.  Add the eggs, one at a time, until incorporated. You could probably do this by hand instead of in a mixer since the cake has a runny batter.
5. Gradually whisk the dry ingredients into the molasses batter and continue mixing until everything is well incorporated.
6. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
7. Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.

ORIGINAL INSTRUCTIONS I haven't used these, although I keep meaning to look up why you add the baking soda to boiling water.

1. Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper. 
2. In a medium bowl, mix together the molasses, sugar and oil. 
3. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper. Do not add the baking soda.
4. In a small saucepan, bring 1 cup water to a boil. Stir in baking soda into hot water and add to the molasses mixture. Finally, stir in the ginger.
5. Gradually whisk the dry ingredients into the molasses batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
6. Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.