Description
A luscious Chocolate Sponge cake topped with a tangy and glossy Pomegranate Ganache, combining rich cocoa flavors with the bright, sweet-tart notes of pomegranate. Perfect as a festive dessert that balances moistness with vibrant fruit accents.
Ingredients
Scale
Chocolate Sponge:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or coffee
Pomegranate Ganache:
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1/4 cup pomegranate juice
- 1 tablespoon pomegranate molasses (optional)
- Pomegranate seeds for garnish
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan to ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to combine evenly and avoid lumps in the batter.
- Mix Wet Ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Stir in the buttermilk to create a consistent liquid base.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to maintain batter lightness. Then stir in the hot water or coffee to thin the batter and enhance the depth of chocolate flavor.
- Bake the Sponge: Pour the thin batter into the prepared pan. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before applying ganache.
- Make the Pomegranate Ganache: Heat heavy cream and pomegranate juice in a small saucepan over medium heat until just simmering. Remove from heat and pour the hot cream mixture over the dark chocolate. Let stand for 2 to 3 minutes, then whisk until smooth and glossy. Stir in pomegranate molasses if desired for extra tang.
- Assemble the Cake: Pour and spread the ganache evenly over the cooled chocolate sponge. Garnish with fresh pomegranate seeds to add a pop of color and texture. Chill briefly to set or serve at room temperature.
Notes
- This cake can be made ahead of time and stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving, enhancing the flavor and texture.
- The pomegranate ganache offers a delightful sweet-tart contrast to the rich, moist chocolate sponge.
- Substitute coffee with hot water for a milder chocolate depth if preferred.
