1. Heat the oven to 425°F (220°C). Grease a baking sheet (approximately 18 x 13 inches / 46 x 33 cm).
2. In a large bowl, combine the molasses, melted butter, and sugar. Stir until the sugar is incorporated.
3. Add the baking soda and beat the mixture thoroughly for about 30 seconds; the mixture will foam and lighten as the soda reacts with the molasses (an acid-base reaction that helps leaven the cakes — this is the primary leavening action).
4. Add the hot water and the well-beaten egg, stirring to combine.
5. In a separate bowl, whisk together the flour, ground ginger, and salt. Add the flour mixture to the wet ingredients and stir until a soft, sticky batter forms and no dry streaks remain.
6. Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, spacing them at least 2 inches (5 cm) apart.
7. Bake for 12 to 15 minutes at 425°F (220°C), until the tops are set and spring back when lightly pressed, the edges are firm and just beginning to pull away from the pan, and a toothpick inserted in the center of one cake comes out clean. Do not overbake; these cakes dry out quickly.
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