Gingerbread Snacking Cake

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8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan

1 cup water

1 1/2 teaspoons baking soda

2/3 cup packed dark-brown sugar

1 cup unsulfured molasses

1 tablespoon freshly grated ginger (optional)

2 large eggs, room temperature, lightly beaten

2 1/2 cups all-purpose flour, plus more for pan

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground or freshly grated nutmeg

1/2 teaspoon salt

2 teaspoons baking powder

Confectioners’ sugar, for dusting finished cake

Lightly sweetened whipped cream, essential for serving

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