You will need
1 x 600 g Ina Paarman’s Vanilla Cake Mix
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
1 ½ T (22 ml) ground ginger
1 t (5 ml) ground black pepper
1 t (5 ml) ground cardamon
3 extra large eggs
½ cup (125 ml) canola oil
½ cup (125 ml) melted butter
1 cup (250 ml) sour cream
3 T (45 ml) molasses
1 t (5 ml) lime or lemon zest
¼ cup (50 g) preserved ginger, chopped
100 g dark chocolate
½ cup (125 ml) fresh cream
whipped cream or
vanilla ice cream
Adjust the oven rack to the middle position and preheat the oven to 170°C.
Butter and spray a bunt mould thoroughly.
Open foil bag in which cake mixture is packed and add ginger, black pepper and cardamon to the dry flour mix.
Beat eggs, oil, melted butter and sour cream together for 30 seconds on high speed until well blended.
Add molasses and beat briefly on high speed.
Add the contents of the pack (with added Seasoned Sea Salt and spices) and gently mix in by hand with a spatula.
Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.
Stir in the lime zest and chopped preserved ginger.
Scrape mixture into prepared mould.
Place in oven. Bake for 1 hour. Cake is done when a thin-bladed knife inserted into the thickest part of the cake comes out clean.
Cool cake in the mould for 15 minutes. Turn out on a cooling rack.
Place chocolate in a medium size heatproof bowl, set aside.
Pour cream into a small saucepan, place over medium heat and bring just to a simmer.
Pour hot cream over chocolate and allow to stand away from the heat until chocolate has softened, about 5 minutes.
Stir until smooth. Allow to cool a little before pouring over the cake.