Gingerbread Cake

Instructions

1. Heat oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
2. In a medium mixing bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and sea salt until combined.
3. In a separate large mixing bowl (or the bowl of a stand mixer), use an electric mixer to cream the butter and brown sugar together on medium-high speed for 2 minutes or until light and fluffy. Add the molasses, vanilla extract and egg and mix on medium-low speed until combined, pausing to scrape down the sides as needed. Add the dry ingredient mixture and mix on medium-low speed until evenly combined. Add the boiling water and (very carefully) mix on low speed until evenly combined. The batter will be quite thin and liquidy – don’t worry.
4. Pour the batter into the prepared pan. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for at least 30 minutes before slicing.
5. Serve. Slice, top with any of your desired toppings if desired, then serve and enjoy!