Chocolate Gingerbread Cake

2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
3/4 teaspoon cinnamon
1/4 teaspoon cloves
generous pinch of nutmeg
3 ounces (three squares of solid or 1/4 cup of chips) dark or unsweetened chocolate
1 cup butter (if using butter with salt, reduce 1 teaspoon salt to 3/4 teaspoon), at room temperature
1 cup hot water
1 cup packed dark brown sugar
1 cup molasses (if using dark molasses, use light brown sugar to offset the heaviness, otherwise use light molasses)
4 eggs

Preheat oven to 325 f.
Prepare a 9 X 13 inch baking pan by greasing with shortening and dusting with flour, shaking out excess.
Mix dry ingredients together (flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg).
Melt chocolate over double boiler or very carefully in a low microwave.
In a separate bowl, mix the butter together with the molasses and brown sugar, then carefully mix in the hot water. Mix well, although the texture may look a bit odd.
Add the eggs quickly so as not to "cook" them, and mix well.
Stir in all the melted chocolate, then gently mix in the flour, sugar, and spice mixture. Do not overmix.
Pour mixture into prepared pan, bake 45-50 minutes or until gingerbread is springy when touched.
Cool 10-20 minutes, remove from pad (flip out onto a rack) to cool completely .Frost if you like.

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