Cake 51: Chocolate Pomegranate Cake

Spread the love

Let me tell you a little something about cake 52. Have you heard of the Pumpple cake? Some have deemed it the “turducken of cake.” Well, I’m about to take that and make it 225% more awesome. For cake #52, I will be making cookie inside pie inside cake, times three layers. That’s nine different flavors of sugary goodness. That’s probably 3,000 calories in a complete slice if I were to slice it top-to-bottom. My husband just finished drawing the schematics, I’ve chosen the flavors I’m going to do, and it may take me a few weeks to finish it, so bear with me, but I intend to make it. I will post all the prep materials, photos and videos of the process, and people’s reaction when I unveil this cake at an event in a few weeks. No practice round, no margin for error, I have to get it right the first time. Tell your friends – this is something you’re not going to want to miss.

And without further ado, Cake 51. We’re near the end. Pomegranate was my brother’s idea. It was a good one.

Chocolate Pomegranate Cake Recipe Ingredients 

  • 2 cups pomegranate juice (We used POM Wonderful)
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 6 egg whites
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cups butter, softened
  • 4 ounces bittersweet chocolate
  • 1 tablespoon vegetable oil
  • A handful of chocolate covered pomegranate seeds or chocolate covered dried cranberries for garnish
Chocolate Pomegranate Cake Recipe Directions
Preheat your oven to 350 degrees and prepare a round bundt pan. Heat the pomegranate juice and sugar on high until the sugar dissolves and the mixture starts to boil. Reduce heat and simmer for about a half hour, stirring occasionally. Remove from heat. Mix a half-cup of cold water and 1 tablespoon of cornstarch if your mixture doesn’t seem to be thickening. You want to end up with a thick pomegranate syrup. Mix 1 cup of pomegranate syrup, the egg whites and vanilla extract in a bowl and whisk briefly. Set aside. In your kitchen mixer, combine the flour, sugar, baking powder and salt. Add the softened batter, and mix on a low speed until it’s completely incorporated. Add the liquid mixture about a half cup at a time and beat until completely  blended. Do not overbeat. Pour into your prepared bundt pan. We had extra batter so we also made 6 cupcakes out of the rest. Cupcakes should be baked about 20 to 23 minutes. The cake baked for about 40 minutes. If you did two 9-inch round pans instead, try 25 to 30 minutes to start. To garnish the cake, we melted the 4 ounces of bittersweet chocolate and 1 tablespoon of vegetable oil in a double boiler and basically “painted” the chocolate onto the cake. We drizzled the remaining pomegranate syrup over that. Then, we topped it with chocolate-covered dried cranberries (because Whole Foods didn’t have chocolate-covered pomegranate seeds or just plain pomegranate seeds in season right now).
Related Posts Plugin for WordPress, Blogger...


Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

Spread the love

One Reply to “Cake 51: Chocolate Pomegranate Cake”

  1. How much sugar goes into dry ingredients with flour since 1 c sugar mentioned seems to go into juice to make syrup? How much syrup goes into cake (in order to have some left for garnish)? Thanks.

Comments are closed.