Preheat the oven to 400 degrees. Lightly coat an 8 by 8 pan with cooking spray or a parchment sling.
To a liquid measuring cup, add 1/3 cup water. Microwave it until very hot or almost boiling. You can also do this on the stovetop. Add the molasses to the hot water and mix together. Set aside.
To a medium-sized bowl, add brown sugar, granulated sugar and oil. Mix together with a wooden spoon. Add the egg and mix.
Add the molasses/water mixture, mixing as your pour it in (this helps temper the egg if the molasses mixture is still very hot). Continue mixing until completely incorporated.
Add the salt, baking soda, baking powder, cinnamon, ginger and cloves directly to the middle of the bowl and mix together, taking care not to splash any of it out of the bowl.
Add the greek yogurt and sourdough discard. Mix together. Then add the flour and mix until just combined.
Pour the mixture into your greased pan and bake at 400 degrees for 10 minutes.
After 10 minutes, reduce the oven temperature to 350 degrees and bake for another 30-40 minutes until the center is no longer jiggly and a toothpick inserted in the center comes out clean.
Allow to cool before serving. This gingerbread snack cake deepens in flavor as it cools. Serve with a sprinkling of powdered sugar or fresh whipped cream. Enjoy!
Not all sourdough discard is created equal. For best results, use discard that is only a few days old at the most. You can also substitute ripe, bubbly sourdough starter for the discard in this recipe.