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Chocolate Pomegranate Cake

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

This rich dark chocolate sponge makes a great alternative Christmas cake, or dinner party dessert.
Prep Time20 mins
Cook Time40 mins
Cooling & Chilling2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: chocolate dessert, Chocolate Ganache, Chocolate Pomegranate Cake, Christmas cake, dinner party dessert
Servings: 15
Calories: 299kcal



  • 2 cups All-purpose flour
  • 1 cup Sugar
  • cup Unsweetened cocoa powder
  • 1 tsp. Baking powder
  • 1 tsp. Instant espresso powder
  • ½ tsp. Table salt
  • 1 ⅓ cups Hot water
  • cup Vegetable oil
  • 1 tbsp. Distilled white vinegar
  • 1 tsp. Vanilla extract


  • 2 cups Pomegranate juice 
  • cup Sugar 
  • 3 tbsp. Cornstarch 
  • 3 tbsp. Pomegranate juice


  • 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.

The Cake

  • 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.

The Filling

  • 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

The Glaze

  • 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.

Make-Ahead Directions

  • 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.


Per cake, Calories: 299
  • After filling and layering the cake, pop it into the freezer until it’s firm so it’s easier to cut into squares.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories299
  • % Daily Value *
  • Total Fat 18g 28%
    • Saturated Fat 6g 30%
  • Cholesterol 15mg 5%
  • Sodium 113mg 5%
  • Total Carbohydrate 39g 13%
    • 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.

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    Written by Lisa Yarde

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