Preheat oven to 350°F (180°C). Grease a 9 or 10-in. (23 or 25-cm) bundt pan and dust with flour. In bowl, whisk together the 3 cups (750 mL) flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves; set aside.
In a separate bowl, using electric mixer on medium speed, beat butter and sugar about 2 min. until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
With the mixer on low, alternately add the dry mixture in 3 parts with the sour cream in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
Scrape batter into prepared pan, smoothing the top. Bake 50 min. to 1 hr or until a tester comes out clean when inserted into centre of cake. Cool cake completely in pan on wire rack. Invert onto serving plate. Slice cake to serve.
Serve cake with sweet sauces such as Coffee Caramel Sauce, plus dollop of whipped cream and sprinkle of toasted pecans for impressive plated dessert.
Dust cake with icing sugar, if desired.
For a boozy version, use a pastry brush to dab about 1/3 cup (75 mL) apple or pear brandy on surface of the unmolded cake. The brandy adds festive flavour and keeps the cake moist.