Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a mixing bowl, combine flour, brown sugar, molasses, water, butter, eggs, ginger, cinnamon, nutmeg, baking soda, and salt. Mix until smooth for 2-3 minutes.

Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes until a toothpick comes out clean.

Let the cake cool for 10-15 minutes. Poke holes throughout the surface with a skewer or fork.

In a saucepan, combine granulated sugar and 1 cup water over medium heat until sugar dissolves. Pour warm syrup over the cake.

Beat the heavy whipping cream and powdered sugar until soft peaks form for about 3-5 minutes.

Spread the whipped cream evenly over the cooled cake.

Sprinkle crushed gingersnap cookies on top of the whipped cream.