Chocolate Cake with Pomegranate

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Chocolate Cake with Pomegranate

If you like chocolate, you will love this chocolate cake with pomegranate . The chocolate cake itself is soft, airy and chocolaty sweet. The topping of melted dark chocolate with fresh pomegranate seeds creates a fruity-aromatic and slightly bitter counter-note.

I find the combination of pomegranate seeds and chocolate cake unbeatably delicious. Especially if you bite on a pomegranate seed and its sweetness and bitterness unfold quite surprisingly in your mouth. Simply delicious!

Chocolate cake with pomegranate

The great thing about this chocolate cake with pomegranate, apart from its gorgeous taste, is that you can throw it together in a matter of minutes. A safe recipe with only a few ingredients. It’s an ideal cake if you have unannounced guests.

I baked it for Christmas for the first time. All of my relatives are non-vegan. And all of them loved this cake. I served it with some sweetened vegan whipped cream and no one noticed that there were no eggs, butter or dairy in it. My uncle even ate 3 slices. And in the end, some of them even wanted to have the recipe.

Schoko-Granatapfel-Kuchen

Chocolate Cake with Pomegranate Seeds

If you like chocolate, you will love this cake. A soft, airy and sweet chocolate cake with a topping of melted dark chocolate with fresh and juicy pomegranate seeds.  
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Course: Cake, Dessert
Cuisine: Fusion
Keyword: Chocolate, Pomegranate
Schwierigkeitsgrad: Moderate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 Pieces (1 Cake)
Calories: 397kcal

Ingredients

  • 250 g margarine
  • 250 g sugar
  • 1 tbsp soda
  • 1 tbsp vinegar
  • 2 tbsp chickpea flour alternatively cornstarch
  • 150 g grated almonds
  • 50 g flour
  • 80 g cocoa
  • 100 g dark chocolate
  • 1/2 pomegranate

Instructions

  • Whip warm margarine with sugar in a large bowl. Add soda and vinegar and stir. Pour regular flour, chickpea flour, almonds and cocoa in and mix thoroughly.
  • Grease the cake-pan. Pour cake dough into it and smooth the dough with a spoon. Bake in the oven at 175°C (350°F) for about 30 minutes. 
  • Remove the cake from the oven and let it cool while still inside the cake-pan. Cut the pomegranate into quarters and remove the seeds from the shell. This can be done in a large bowl filled with water. If you remove the seeds unterwater the juice cannot splash and the bitter yellow skin floats on the water and can be easily removed.
  • Heat the dark chocolate in a water bath until it is liquid. Then pour it over the cake. Sprinkle the pomegranate seeds over it. Enjoy!

Nutritions

Serving: 1Piece of cake | Calories: 397kcal (20%) | Carbohydrates: 37g (12%) | Protein: 5g (10%) | Fat: 27g (42%) | Saturated Fat: 6g (38%) | Cholesterol: 0mg | Sodium: 201mg (9%) | Potassium: 300mg (9%) | Fiber: 5g (21%) | Sugar: 25g (28%) | Vitamin A: 745IU (15%) | Vitamin C: 1.2mg (1%) | Calcium: 55mg (6%) | Iron: 2.7mg (15%)

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Vegan Chocolate Cake with Pomegranade Seeds on Top

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