There are bound to be at least a few chocolate lovers on your holiday guest list. And nothing will make their night like a rich, personal-sized chocolate cake. Expect oohs and ahhs when people discover that there are actually three cake layers inside — which are only as thick as a baking sheet — plus a jelly-like filling that bursts with pomegranate flavor. To make these babies easy to assemble, you’ll actually create a single cake, then cut it into squares. Glaze and garnish each individual slice to achieve the look of stand-alone cakes.
Chocolate Pomegranate Cake
THE CAKE, WHISK
- 2 cups All-purpose flour
- 1 cup Sugar
- ⅔ cup Unsweetened cocoa powder
- 1 tsp. Baking powder
- 1 tsp. Instant espresso powder
- ½ tsp. Table salt
- 1 ⅓ cups Hot water
- ⅔ cup Vegetable oil
- 1 tbsp. Distilled white vinegar
- 1 tsp. Vanilla extract
THE FILLING, COMBINE
- 2 cups Pomegranate juice
- ⅓ cup Sugar
- 3 tbsp. Cornstarch
- 3 tbsp. Pomegranate juice
THE GLAZE, HEAT
- ¾ cup ¾ cup heavy cream
- 1 tbsp. Light corn syrup
- 3 oz. Semisweet bar chocolate, finely chopped
- 3 oz. Bittersweet bar chocolate, finely chopped
- ¼ cup Pomegranate arils
- Preheat oven to 350°. Line an 11×17-inch baking sheet with parchment paper and coat with nonstick spray.
- Whisk together flour, 1 cup sugar, cocoa, baking powder, espresso powder, and salt in a large bowl until no lumps are visible.
- Combine water, oil, vinegar, and vanilla; whisk into dry ingredients only until flour is no longer visible. Pour batter into prepared baking sheet, spreading to edges.
- Bake cake 15 minutes. Let cake cool in pan on a rack, then turn out onto another sheet of parchment paper. Peel original parchment paper from cake.
- Trim edges from all sides of cake. Cut cake into thirds to form three 5×10-inch rectangles.
- combine pomegranate juice and sugar in a saucepan. Boil liquid over high heat until reduced to 1½ cups, about 10 minutes.
- Combine cornstarch and 3 Tbsp. pomegranate juice in a small bowl, stirring until smooth. Whisk cornstarch mixture into reduced juice mixture in saucepan.
- Boil pomegranate filling to thicken and cook out the flavor of the cornstarch, 1–2 minutes. Transfer filling to a bowl, cover with plastic wrap, and chill.
- Spread half of the chilled filling onto one cake layer. Top cake layer and filling with a second cake layer and remaining filling; top with final cake layer.
- Cut cake into 1½-inch squares. Transfer squares to a cooling rack placed over a parchment-paper-lined baking sheet, leaving space between individual cake squares
- heat cream and corn syrup in a small saucepan over medium until mixture boils. Place semisweet and bittersweet chocolate in a bowl; pour cream mixture over chocolate. Let cream and chocolate stand 3 minutes, then whisk until chocolate is melted and glaze is smooth.
- Pour 1 Tbsp. glaze over each cake square; spread on tops and sides to cover completely. Let glaze stand until firm, 30 minutes. Garnish each cake square with pomegranate arils.
- Bake the cake and make the filling up to 2 days before serving. Glaze cakes a few hours before serving them so the glaze has time to set up.
- After filling and layering the cake, pop it into the freezer until it’s firm so it’s easier to cut into squares.
1 servings per container
- Amount Per ServingCalories299
- % Daily Value *
- Total Fat
- Saturated Fat 6g 30%
- Cholesterol 15mg 5%
- Sodium 113mg 5%
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.