Ginger Chocolate Cake

Preheat oven to 350°F. Grease an 8-inch pan.

Make the candied ginger: blanch ginger three times in boiling water. Set aside and cool.

In another pan, make syrup out of the sugar, water, and lemon juice. Simmer ginger in syrup for a few minutes and drain. Allow to dry for a few hours and toss in powdered sugar. Set aside.

Make the cake: Mix together ginger, molasses, sugar, vegetable oil, and eggs. In another bowl, sift together flour, cinnamon, baking soda, and cocoa powder. Combine dry and wet ingredients, and whisk in water and milk. Pour into prepared pan and bake for 40 minutes.

Serve with candied ginger on top.