My tweaks to Maida Heatter's chocolate gingerbread recipe...

2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp allspice
2 oz unsweetened chocolate
1/2 lb butter
1 cup boiling water or coffee
1 cup dark brown sugar
1 cup light molasses
4 lg eggs

NOTE: I added about a tsp each of nutmeg and ground cardamon as well. Likewise, I used semisweet chocolate this time out.

Adjust rack 1/3 up from bottom of the oven. Preheat oven 325 degrees. Butter 9x13 baking pan and dust it with fine breadcrumbs (I omitted the crumbs). Sift flour through allspice together and set aside. Place chocolate in the top of a small double boiler over hot water on low heat. Cover until chocolate is melted. Set aside, uncovered, to cool slightly.

Place butter in large bowl if electric mixer. Add boiling water and mix until melted. Add brown sugar and mix well. Mix in molasses. Add eggs all together and beat until well mixed. Mix in chocolate on low speed. Gradually add sifted dry ingredients and beat only until they're incorporated. Pour into prepared pan and tilt pan to level the batter. Bake for about 50 minutes. Cool in pan for about 15-20 minutes. Cover with cookie sheet or rack and invert. Remove pan. Reinvert right side up for cake to finish cooling.