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Position rack in center of oven. 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 fine parchment paper in bottom.
Mix together the molasses, sugar and oil.
In another bowl, sift together flour, cinnamon, cloves and black pepper.
In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined.
Pour the batter into prepared cake pan, and bake for about 1 hour, until top of cake springs back lightly when pressed or until a toothpick inserted into 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.
Cool cake for at least 30 minutes.
Run a knife around edge of cake to loosen it from pan.
Invert cake onto a cooling rack, and peel off parchment paper.
Serve with whipped cream flavored with brown sugar, dried (powdered) ginger, and vanilla.
Sprinkle with chopped crystallized ginger.