Preheat the oven to 350°F. Prepare pans with butter and flour. Set aside.
In a medium bowl, mix together the all-purpose flour, cocoa powder, baking powder, salt, ginger, cinnamon and nutmeg. Whisk together and set aside.
In a separate large bowl, combine both sugars, coconut oil, baking soda, eggs, water, buttermilk, molasses, and freshly grated ginger.
Add the dry mixture to the wet ingredients and stir until thoroughly combined.
Pour the batter into the greased and floured cavities (about ⅔ full) and tap the bottoms against the counter a few times to eliminate any air bubbles.
Transfer to the oven and bake for 20-25 minutes. The Baking time will depend on the size of each cavity (until a toothpick inserted in the middle comes out clean). Cool in the pan for 10 minutes (you may have to run a knife along the edge to release), and then invert onto a cooling rack until room temperature.