Preheat oven to 350 degree F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl combine flour, 1 tablespoon crystallized ginger, cinnamon, baking soda, ground ginger, and salt; set aside.
In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined. Add egg and molasses; beat 1 minute on medium speed. Add dry mixture and coffee alternately to beaten mixture, beating on low speed after each addition until combined. Stir in chocolate pieces. Pour batter into prepared pan.
Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm with Coffee-Flavored Whipped Cream and sprinkle with additional crystallized ginger, if desired. Makes 9 servings.
Coffee-Flavored Whipped Cream
In a chilled medium mixing bowl combine whipping cream, sugar, and instant coffee crystals. Beat with an electric mixer on low to medium speed until soft peaks form.