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1
Position rack in center of oven and preheat to 350F.
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2
Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray.
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3
Line bottom of pan with parchment paper; spray paper.
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4
Sift flour and next 6 ingredients into medium bowl.
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5
Mix in crystallized ginger.
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6
Using electric mixer, beat butter in large bowl until fluffy.
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7
Beat in brown sugar.
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8
Beat in eggs 1 at a time.
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9
Gradually beat in molasses, then 1 cup boiling water.
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10
Mix in grated orange peel.
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11
Gradually mix in dry ingredients.
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12
Transfer batter to prepared pan.
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13
Bake until tester inserted into center of cake comes out clean, about 1 hour.
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14
Transfer pan to rack and cool 15 minutes.
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15
Run knife around pan sides.
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16
Turn cake out onto rack; peel off paper.
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17
Cool.
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18
Beat cream and maple syrup in large bowl until stiff peaks form.
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19
Cut cake horizontally into 3 equal layers.
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20
Transfer 1 cake layer, cut side up, to platter.
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21
Spread 1 1/2 cups whipped cream mixture over.
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22
Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture.
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23
Top with remaining cake layer, cut side down.
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24
Spread remaining whipped cream over top and sides of cake.
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25
Sprinkle crystallized ginger atop cake around edge.
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26
Garnish with orange peel strips.
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27
Cover with cake dome; chill at least 1 hour and up to 6 hours.
