Nonstick vegetable oil spray
2 c flour
2 tsp baking soda
1 tsp kosher salt
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 c sugar
1 c dark molasses
1 c vegetable oil
3 large eggs
1 c freshly brewed hot coffee
1 c chopped bittersweet chocolate 60% cocoa 5-6 oz
1/4 c chopped crystallized ginger
Preheat oven to 350°. Spray a 12-cup Bundt pan with nonstick spray. Whisk flour with the next five ingredients in bowl to blend.
Combine sugar, molasses, oil and eggs in large bowl; whisk until well blended. Add dry ingredients and stir to blend. Mix in hot coffee, then chocolate and crystallized ginger (most of chocolate will melt). Transfer batter to prepared pan.
DO NOT USE AN ELECTRIC MIXER OR BATTER WILL RISE ABOVE PAN RIM.
Bake cake 55-60 minutes. Transfer pan to rack and cool cake in pan 20 minutes. Turn cake out onto rack and continue cooling at least 1 hour. DO AHEAD: Can be made a day ahead. Cool completely. Cover with a cake dome or wrap in foil and store at room temperature. If desired, uncover cake and place on ovenproof platter and rewarm in 350° oven for 15 minutes.