Preheat the oven to 350°F (175°C) and thoroughly grease a 9x13 inch cake pan with butter or cooking spray.

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until the spices are evenly distributed.

In a large bowl, cream the softened butter and brown sugar with an electric mixer for 3-5 minutes until light and fluffy.

Add molasses and eggs to the butter mixture, beating well until completely combined and smooth.

Add about one-third of the dry ingredients to the wet mixture and mix briefly. Add half the hot water and mix. Add another third of dry ingredients, then the remaining water, and finally the last third of dry ingredients. Mix just until combined after each addition.

Pour batter into the prepared cake pan and bake for 30-35 minutes (28-32 minutes for round pans), or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for about 1 hour before frosting.

For the frosting: Beat together softened butter, powdered sugar, cinnamon, and molasses with an electric mixer until smooth. Add milk one tablespoon at a time until the frosting holds soft peaks but spreads easily.

Spread the frosting generously over the completely cooled cake with a spatula, creating swirls if desired. Slice and serve.