Preheat oven to 325 degrees F and spray a 9-inch bundt pan with non-stick spray, set aside.

In a small saucepan add butter, molasses, dark brown sugar, and water. Set over low heat and warm just until the butter has melted.

Remove from the heat and pour into a large mixing bowl. Let the mixture cool for 10 minutes.

Stir eggs and whole milk into the cooled molasses mixture. (If the mixture is still hot after 10 minutes let it cool some more. If it's too hot it will scramble the eggs so it's better to be safe.)

In a medium mixing bowl whisk together white whole wheat flour, buckwheat flour, unsweetened cocoa powder, baking soda, kosher salt, ground ginger, cinnamon, and allspice.

Add the flour mixture to the molasses mixture and stir to combine.

Fold in chocolate chips, candied ginger, and orange zest.

Add batter to the prepared pan and bake for about 30-35 minutes until a toothpick comes out clean when inserted in the middle.

Let the cake cool in the pan and then invert it onto a cake plate.

Dust with powdered sugar before serving.