Description

This Chocolate Sponge with Pomegranate Ganache is a sophisticated dessert combining a light and fluffy cocoa sponge cake with a luscious, tangy pomegranate-infused ganache. Rich dark chocolate harmonizes beautifully with fresh pomegranate juice and seeds, offering a perfect balance of sweet and tart flavors. Ideal for special occasions, this cake is both visually striking and deliciously indulgent.

Ingredients

Scale

For the Chocolate Sponge Cake

4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/4 cup unsalted butter, melted

For the Pomegranate Ganache

1/2 cup heavy cream
1/2 cup pomegranate juice (fresh or store-bought)
6 oz dark chocolate (60-70% cocoa), chopped
1 tablespoon unsalted butter
2 tablespoons powdered sugar (optional, for added sweetness)
1 teaspoon vanilla extract

For Decoration

Fresh pomegranate seeds
Shaved chocolate or cocoa powder

Cook Mode Prevent your screen from going dark

Instructions

Make the Chocolate Sponge Batter: In a large bowl, whisk the eggs and granulated sugar together until the mixture is pale, thick, and fluffy, about 5 minutes. Stir in the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, alternating with warm milk and melted butter, taking care not to deflate the batter.
Bake the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter into the pan and smooth the top. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan on a wire rack.
Prepare the Pomegranate Ganache: In a small saucepan, combine the heavy cream and pomegranate juice and bring to a simmer over medium heat. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2-3 minutes to melt the chocolate, then gently whisk until smooth and glossy. Stir in the unsalted butter, powdered sugar (if using), and vanilla extract until fully incorporated. Allow the ganache to cool and thicken slightly at room temperature.
Assemble the Cake: Once the sponge cake has cooled, remove it from the pan and place it on a serving plate. Pour the pomegranate ganache over the cake, allowing it to drip down the sides evenly. Scatter fresh pomegranate seeds over the top and garnish with shaved chocolate or a light dusting of cocoa powder.
Serve: Let the cake set for about 30 minutes to allow the ganache to firm up slightly before slicing and serving. Enjoy this decadent yet refreshing chocolate and pomegranate dessert!

Notes

Use room temperature eggs for better volume and texture in the sponge.
If fresh pomegranate juice is not available, store-bought 100% juice works well.
Adjust powdered sugar in the ganache to your preferred sweetness level.
For a vegan version, substitute dairy and eggs with suitable plant-based alternatives and adjust baking times accordingly.
Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.