Preheat the oven to 350°F or gas mark 4. Grease the baking dish.
In a mixing bowl add the flour, espresso, cinnamon, cloves, baking soda, ground ginger and whisk to combine.
In the stand mixer, on medium high speed, beat the butter until smooth. Add the brown sugar and cream until butter starts to lighten. Add the eggs in one at a time waiting at least a minute between each egg. Add the molasses and reduce the speed to low. Add the melted and cooled chocolate. Mix until combined.
Starting with the flour mixture add ⅓ of the flour to the stand mixer and mix until just combined. Then add half of the buttermilk and mixed until just combined. Repeat the processed alternating between the flour mixture and buttermilk.
Pour into greased baking dish and bake for 45 min or until a toothpick or knife inserted in the center comes away clean.
When the cake is cooling add the sugar to the cream and heat the cream until steam forms and pour over the chocolate. Allow to sit for 5 minutes and then mix. Pour over the cooled cake.
Notes
This cake can be frozen for up to 2 months in an air tight container.