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1
Preheat the oven to 350F.
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2
Generously butter and flour a standard 12-cup muffin pan, tapping out excess flour; set aside.
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3
In a small bowl, stir together the baking soda and boiling water; set aside.
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4
In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside.
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5
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes.
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6
Add the egg, and beat until combined.
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7
Add molasses, fresh ginger, and reserved baking soda mixture; beat until combined.
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8
(The batter will look curdled but will come together once the flour is added.)
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9
Add the flour mixture, and beat until well combined.
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10
Divide batter evenly among prepared muffin cups, filling each about halfway.
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11
Bake, rotating pan halfway through, until a cake tester inserted in the center of a cake comes out clean, about 20 minutes.
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12
Transfer pan to a wire rack to cool for 15 minutes.
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13
Invert cakes onto rack to cool completely.
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14
Set rack over a parchment-lined rimmed baking sheet.
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15
Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip down the sides.
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16
Garnish with a couple of strips of crystallized ginger.
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17
Once glazed, cakes can be refrigerated, in airtight containers, for up to 3 days; bring to room temperature before serving.
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18
Rich chocolate ganache is spooned over the flat sides of miniature cakes, which are inverted after baking in muffin cups.
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19
Once glazed, the cakes are garnished with thin slivers of crystallized ginger.
