Preheat your oven to 350 degrees F.
Spray three 8-inch round cake pans with non-stick spray, line the bottom of the pans with parchment and spray again. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, scraping down the sides of the bowl in between each addition.
Add the molasses and stir until well combined.
Stir in the dry ingredients and mix on low speed until incorporated. Batter will be a little sticky.
Fold in the candied ginger.
Divide the dough in each of the three 8-inch pans (about 10 ounces of batter in each) and flatten with your hand to create a mostly flat surface.
Bake the cookie layers for 15-17 minutes. Keep an eye on the cookie layers. You don't want to over bake the cookie or it will be too hard to cut with the cake.