DARK AND MOIST GINGERBREAD

2 cups minus 2 tablespoons unbleached allpurpose flour, organic preferred (measured by dipping and leveling)
1 generous teaspoon baking soda
Generous ½ teaspoon salt
1 tablespoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon fresh-ground black pepper
6 tablespoons unsalted butter, melted
¾ cup mild or dark molasses
¾ cup very hot water (190°F)
⅓ tight-packed cup dark brown sugar
1 large egg
Whipped cream, for serving

Moist, dark, spicy, but not too sweet, this is classic gingerbread.

Preheat the oven to 350°F. Butter and flour an 8- inch square light-colored metal baking pan.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper. In a large mixing bowl, beat together the butter, molasses, hot water, and brown sugar. When the mixture is almost frothy, beat in the egg, and gradually add the flour blend. Stir until thoroughly blended, but no more.
Pour the batter into the pan. Bake for 35 minutes, or until a tester inserted in the center of the cake comes out clean.
For a moist gingerbread, cool it in the pan on a wire rack. For a drier consistency, cool the gingerbread in the pan for 10 minutes; then turn it out of the pan and set it on the rack to cool.
Serve warm if possible, with whipped cream. Don’t forget to eat this for breakfast; it’s even better the day after it’s baked.