Description
This Chocolate Sponge with Pomegranate Ganache is a delightful dessert combining a light, airy chocolate sponge cake with a rich and tangy pomegranate-infused ganache. The ganache is made from dark chocolate and fresh pomegranate juice, yielding a unique flavor balance that is both fruity and indulgently chocolatey. Garnished with fresh pomegranate seeds and shaved chocolate, this elegant cake is perfect for special occasions or a sophisticated treat.
Ingredients
Scale
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
Pomegranate Ganache and Garnish
- 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
- Fresh pomegranate seeds
- Shaved chocolate or cocoa powder for garnish
Instructions
- Make the Pomegranate Ganache: In a small saucepan, combine the heavy cream and pomegranate juice. Heat gently over medium heat until just simmering. Remove from heat and immediately pour over the chopped dark chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth. Stir in the unsalted butter, vanilla extract, and powdered sugar if using. Set aside to cool and thicken.
- Prepare the Chocolate Sponge Batter: Preheat your oven to 350°F (175°C). In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick, pale, and ribbons form, about 5-7 minutes. Mix in the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter. Warm the milk and melted butter slightly, then fold them into the batter until fully incorporated.
- Bake the Sponge Cake: Pour the batter evenly into a greased or parchment-lined 8-inch round cake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Assemble the Cake: Once the cake is cool, spread the pomegranate ganache generously over the top. Garnish with fresh pomegranate seeds and shaved chocolate or a dusting of cocoa powder for an elegant finish.
Notes
- Use room temperature eggs to achieve maximum volume when beating.
- If fresh pomegranate juice is not available, use a high-quality store-bought version without added sugar for best flavor.
- Allow the ganache to cool enough to thicken but remain spreadable before applying to the cake.
- For a richer cake, you can sift the flour and cocoa mix twice to ensure lightness.
- Serve chilled or at room temperature for best texture and flavor.
