Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Step 2
Begin cake by combining water 3 tea bags ginger root cardamom pods 1/4 teaspoon cinnamon and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
Step 3
Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
Step 4
Mix flour baking soda cardamom and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool about 30 minutes.
Step 6
While the cakes are cooling combine water sugar and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved 5 to 7 minutes. Remove from the heat and let cool slightly.
Step 7
Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
Step 8
Combine cream cheese butter and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.