Step 1

Preheat oven to 350°F. Grease a 9 or 10-in. Bundt or tube pan and dust with flour.

Step 2

In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.

Step 3

In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.

Step 4

Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).

Step 5

Scrape batter into prepared pan and smooth the top. Bake 50 minutes to an hour, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.

Step 6

Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.