Prepare to fall in love with Chocolate Sponge with Pomegranate Ganache, a dessert that elegantly balances deep cocoa goodness and a vibrant, fruity twist. It’s a showstopper for both casual gatherings and special occasions, with a feather-light chocolate base and a glossy, tangy ganache crowned with bursts of pomegranate. This cake isn’t just about rich flavor; it’s about texture and color, too. Each bite surprises with a hint of tartness, making it one of those desserts you’ll want to make on repeat.
Ingredients You’ll Need
The beauty of this recipe is its simplicity. Each ingredient in Chocolate Sponge with Pomegranate Ganache serves a clear purpose—whether it’s creating fluffiness, boosting chocolate intensity, or delivering that unforgettable fruity finish. Here’s what you’ll need to make magic.
- All-purpose flour: The backbone that gives our sponge structure while keeping things tender.
- Unsweetened cocoa powder: Rich and velvety, this is what makes the cake deeply chocolatey.
- Baking powder: Lift and softness are its specialty—crucial for that light crumb.
- Baking soda: Works with the buttermilk to give an even better rise and a beautiful open texture.
- Salt: Just a touch to balance the sweetness and round out the flavors.
- Granulated sugar: Adds sweetness and helps with the sponge’s perfect moistness.
- Large eggs: Essential for binding everything together and giving the cake its delicate bounce.
- Vegetable oil: Results in a tender, moist crumb—more forgiving than butter for cakes like this.
- Buttermilk: Adds a gentle tang and reacts with baking soda for lovely loft.
- Hot water: Intensifies the cocoa flavor and helps dissolve everything for a smooth batter.
- Vanilla extract: Just a splash for warm, aromatic undertones.
- Heavy cream: Makes the ganache decadently rich and lush.
- Dark chocolate (finely chopped): The star of the ganache, delivering glossy shine and deep flavor.
- Pomegranate juice: Provides a fresh, fruity note that lifts the ganache.
- Pomegranate molasses (optional): For depth and a bolder tang if you love pomegranate.
- Fresh pomegranate arils: Not just a garnish—they pop with flavor and add jewel-like beauty.
How to Make Chocolate Sponge with Pomegranate Ganache
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C), and don’t forget to grease and line your 8-inch round cake pan with parchment paper for a seamless release. These little prep steps might seem basic, but they’ll save you so much hassle when it’s time to serve up your stunning Chocolate Sponge with Pomegranate Ganache.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This thorough blending ensures an even crumb and prevents any bitter pockets of cocoa or uneven rising—definitely a recipe step you won’t want to rush through.
Step 3: Whip the Sugar and Eggs
In a separate large bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy. This step is key for a soft and airy sponge, so give it a good whisk (an electric mixer makes it easy). The eggs help the sugar dissolve and trap just the right amount of air.
Step 4: Combine Wet Ingredients
Mix in the vegetable oil, buttermilk, and vanilla extract to your egg and sugar mixture. This blend creates a lusciously moist batter and layers in gentle flavors. You’ll notice the mixture becomes beautifully creamy and aromatic at this point.
Step 5: Bring It All Together
Gradually stir in your dry mixture until just combined—don’t overmix, or your cake may lose its prized lightness. Then, add the hot water, mixing until the batter is smooth and pourable. The consistency will be thinner than some cakes, but that’s exactly what makes the sponge so tender.
Step 6: Bake the Sponge
Pour the cake batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean (apart from a crumb or two). Let the cake cool in its pan for 10 minutes before turning it out onto a wire rack to cool completely—this patience saves your sponge from sticking or crumbling.
Step 7: Make the Pomegranate Ganache
While the cake cools, warm the heavy cream in a small saucepan just until it begins to simmer. Remove from heat, add the finely chopped dark chocolate, and let it rest for 2 minutes before stirring until silky smooth. Whisk in the pomegranate juice and optional molasses, then let your ganache cool until it’s thickened but still pourable—the secret behind that perfect, draping finish.
Step 8: Assemble and Garnish
Spread your pomegranate ganache lavishly over the cooled sponge. As the finishing touch, sprinkle generously with fresh pomegranate arils. The contrast between glossy chocolate, ruby arils, and the delicate crumb is what truly makes Chocolate Sponge with Pomegranate Ganache irresistible.
How to Serve Chocolate Sponge with Pomegranate Ganache
Garnishes
Scatter a handful of pomegranate arils right before serving for ruby-red pops of juicy brightness. For an extra wow factor, add a dusting of powdered sugar, a few fresh mint leaves, or a drizzle of extra pomegranate molasses over each slice. It’s all about adding contrast and flair to each plate.
Side Dishes
Chocolate Sponge with Pomegranate Ganache shines alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. If you’re in the mood for freshness, serve with tart berries or a little citrus salad—these accents really pop against the rich, chocolaty base.
Creative Ways to Present
Try slicing the cake into petite squares for a dramatic dessert platter, or build a layered trifle with whipped cream and pomegranate arils in glass cups for an elegant touch. Individual ramekins or mini cakes are perfect for parties. However you serve it, this cake invites creativity and personal flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Sponge with Pomegranate Ganache covered and refrigerated. Because of the ganache, it’s best stored in an airtight container, where it stays moist and flavorful for up to 3 days. Let slices come to room temperature before enjoying for the best texture and flavor bloom.
Freezing
For longer storage, freeze the sponge (without ganache) tightly wrapped in plastic for up to 2 months. If you need to freeze the whole cake, do so before adding the arils, then thaw and glaze when you’re ready to serve. The ganache itself freezes well in a sealed container and can be gently rewarmed.
Reheating
To enjoy that freshly-baked vibe, gently warm individual slices (minus arils) for 10-15 seconds in the microwave—the chocolate ganache softens beautifully. If you’re reheating the whole cake, pop it in a low oven (300°F/150°C) for 10 minutes, then garnish just before serving to keep everything fresh.
FAQs
Can I make Chocolate Sponge with Pomegranate Ganache gluten-free?
Absolutely! Swap in your favorite 1:1 gluten-free baking blend for the all-purpose flour. Just be sure to check the texture during mixing and adjust liquids if your flour blend tends to be extra absorbent.
What can I use instead of pomegranate molasses?
If pomegranate molasses isn’t handy, simply use extra pomegranate juice. It still brings a lovely tartness to the ganache, though the flavor will be a bit lighter and brighter.
Can I prepare the cake layers ahead of time?
Yes—the chocolate sponge can be baked up to two days in advance. Just wrap tightly and store at room temperature, then glaze with ganache and add arils just before serving for ultimate freshness.
How do I make the ganache if I don’t have heavy cream?
Full-fat coconut cream is a wonderful substitute and makes this Chocolate Sponge with Pomegranate Ganache dairy-free, lending a subtle hint of coconut that pairs well with pomegranate’s tang.
Do I need to refrigerate ganache-covered cake?
For best results, yes—especially if your kitchen is warm. The ganache sets firmly and stays glossy, and the arils keep their brightness. Simply allow the cake to return to room temperature before serving.
Final Thoughts
If you’re ready to wow your friends and treat yourself to a brilliant bake, give this Chocolate Sponge with Pomegranate Ganache a place in your kitchen. It’s rich but balanced, dazzling to look at, and buzzing with unexpected, joyful flavor. I promise, it’s a recipe you’ll turn to again and again, with delicious results every time!
Print
Chocolate Sponge with Pomegranate Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of this decadent Chocolate Sponge Cake topped with a luscious Pomegranate Ganache. A perfect fusion dessert for any occasion!
Ingredients
For the sponge:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 teaspoon vanilla extract
For the ganache:
- 1/2 cup heavy cream
- 4 oz dark chocolate (finely chopped)
- 1/4 cup pomegranate juice
- 2 tablespoons pomegranate molasses (optional)
- 1/4 cup fresh pomegranate arils for garnish
Instructions
- Preheat the oven: to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Prepare the cake: Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat sugar and eggs, mix in oil, buttermilk, and vanilla. Stir in dry ingredients, add hot water, mix until smooth. Bake for 30–35 minutes.
- Make the ganache: Heat cream, add chocolate, let sit, stir until smooth. Mix in pomegranate juice and molasses. Spread over cooled cake and garnish with pomegranate arils.
Notes
- You can substitute pomegranate molasses with extra juice for a lighter flavor.
- For a dairy-free version, use coconut cream and a plant-based milk alternative in the sponge.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
