Boil kettle and preheat oven to 350 degrees F.
In a medium sized bowl whisk together flour, ginger, cinnamon, baking soda, cloves and salt. Set aside.
In a large bowl, whip butter until it's smooth and creamy. Add brown sugar and egg and mix until it's light and fluffy. Add molasses and mix well.
Switch to a whisk. Add dry ingredients and gently combine with the whisk. Don't overmix or the cake will be more dense and tough.
Add boiling water and stir to combine.
Spray a 9x9 inch square pan or a bundt pan with cooking spray (if you're using the bundt, spray it particularly well - helps with unmolding). Pour batter in. Bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean. Mine took about 36 minutes. Cool in the pan for 10 minutes and then on a rack until completely cool. (You can run a thin spatula between the cake and the pan to help it release.) You can freeze it at this stage if you want to.***
While the cake is baking you can make the salted caramel sauce following the recipe below from Sally's Baking Addiction. You can make this up to 2 weeks ahead of time.***
When you're ready to serve, I like to warm the gingerbread cake up and microwave the salted caramel sauce for 30 seconds so it's pourable.
Serve warm gingerbread cake with salted caramel sauce, and sweetened whipped cream or vanilla ice cream.
ENJOY! :)