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Preheat oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper; lightly grease sides of pan with baking spray. Tightly wrap outer sides and bottom of pan in a double layer of aluminum foil; place on a rimmed baking sheet.
Process 1 cup boiling water and ginger in a blender until smooth, about 1 minute. Add sugar, oil, molasses, baking soda, and salt; process until well combined, about 15 seconds Add eggs; process until just incorporated, about 15 seconds.
Whisk together flour, cinnamon, allspice, cloves, nutmeg, and pepper in a medium bowl; add to ginger mixture in blender. Process until just combined, about 30 seconds. Pour batter into prepared pan. Bake on rimmed baking sheet in preheated oven until a wooden pick inserted in center of cake comes out clean, about 1 hour. (It’s OK if cake domes and cracks slightly.) Let cool in pan on a wire rack 10 minutes. Remove foil and pan sides; let cool completely, about 2 hours.
Dollop whipped cream around edges of cake, and dust center with powdered sugar. Top whipped cream with pomegranate arils and candied ginger.