A few evenings ago, a dear friend gifted me a considerable number of super sweet pomegranates, directly picked from her tree in the garden. One of the most virtuous fruits in nature, as they are rich in powerful antioxidants such as vitamin C and vitamin K, able to ensure cell regeneration, reduce the risk of heart diseases, and even breast cancer. A concentrate of goodness and well-being that no one should miss whenever these fruits are gifted to us by Mother Nature during the autumn season! I made excellent juices and this delicious and indulgent cake with a soft and moist texture, which is easily made in a few simple steps! A dessert you can bake for breakfast and garnish with just a dusting of powdered sugar or as a dessert at the end of a meal in the super chocolatey version! Whatever your choice, the result will be divine and will literally win you over! You can taste, especially in the version with ganache, the bold contrast between the bitterness of dark chocolate and the sweeter and more delicate taste of pomegranate in a truly unique combination! One piece of advice: if you want to feel this combination even more pronounced, I recommend not adding cocoa to the batter. Only the ganache on top will be enough to best express this pairing.

CURIOSITY: Did you know that one of the most known properties of pomegranate is certainly its antitumor action, thanks to the presence of tannins, polyphenols, and anthocyanins, which can protect against the genesis or progression of various types of cancer, particularly prostate, skin, and breast cancer? Thanks to the presence of tannins, pomegranate also has an important antibacterial and anti-inflammatory activity, able to counteract infections caused by bacteria and parasites affecting the gastrointestinal, respiratory, and urinary systems. Moreover, being a food very rich in fiber (mostly contained in the juice), it has beneficial effects at the intestinal level, facilitating the elimination of feces, and is therefore particularly useful in case of constipation. It is among the fruits richest in beneficial substances and active principles, primarily antioxidants like flavonoids, but also minerals and vitamins, especially B, E, and C, consequently supporting the immune system against seasonal viruses and bacteria. Finally, “the high iron content helps to counteract and prevent anemia by increasing hemoglobin levels in the blood.”

Other pantry cakes that might interest you:

Portions: 22-inch pan
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing extra!

2 1/4 cups all-purpose flour
3/4 cup pomegranate juice (extracted from 1 medium/large pomegranate)
3 eggs
3 oz butter
1/2 cup brown sugar
1 packet baking powder
3 tbsps unsweetened cocoa powder (optional)
5 tbsps pomegranate seeds
2 oz chocolate chips
2 1/2 oz dark chocolate
1/3 cup heavy cream
to taste pomegranate seeds
2 tbsps powdered sugar

Tools

1 Juicer
1 Sieve
1 Mixing Bowl
Electric Mixer
1 Spatula
1 Baking Pan
1 Knife
1 Small Pot

Preparation

Extract the juice from the pomegranates using a juicer or squeeze them in a citrus juicer.
Pass it through a fine mesh sieve to remove impurities and set aside.
In a mixing bowl, beat the room temperature eggs with the sugar using an electric mixer for about 10 minutes. For convenience, I recommend using a stand mixer, if you have one, as it allows you to work on the rest of the ingredients and reduce the preparation time. Then add the melted butter previously melted in a double boiler.
Add the pomegranate juice slowly while continuing to mix with the electric mixer.
Add the sifted flour and baking powder, continuing to mix until the batter is smooth and homogeneous. I also added cocoa, but it’s optional.
At this point, add the pomegranate seeds, mix with a spatula to distribute them evenly, and finally the chocolate chips.
Butter and flour a baking pan and pour the batter into it. Place in a preheated static oven at 350°F for 35′-40′. The toothpick test will confirm if it’s done. Once baked, remove from the oven and let it cool completely before removing it from the pan.
Let it cool completely on a wire rack, and if you choose the version without ganache, just sprinkle with powdered sugar as desired.
Detailed photo of the cake’s cut interior.
If you choose the version with ganache topping, chop the chocolate with a knife. Separately, in a small pot, bring the cream to a simmer, then turn off the heat and add the chopped chocolate. Stir gently with a spatula from bottom to top until it reaches a smooth and creamy consistency. Pour the ganache over the completely cooled cake and level it. Decorate with pomegranate seeds as desired. Let it set before serving.
And voilà…the chocolate and pomegranate cake is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!