Delicious Chocolate Pomegranate Cake

Hey there, dessert lovers! Are you ready to bake something truly special? Today, we’re whipping up a decadent and delightful Chocolate Pomegranate Cake that’s as beautiful to look at as it is delicious to eat. Inspired by the gorgeous slice you see in the picture, this cake is rich, moist, and bursting with the sweet-tart pop of pomegranate seeds. It’s perfect for any occasion, from a cozy family gathering to a celebratory feast. And the best part? It’s totally halal, using only the finest permissible ingredients. Let’s get baking!

Yields: 12 servings Prep time: 30 minutes Bake time: 35-40 minutes

Ingredients

For the Cake:

• 2 cups all-purpose flour (make sure it’s halal certified if you are very strict)
• ¾ cup unsweetened cocoa powder (halal certified cocoa powder recommended)
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil (like sunflower or canola oil, ensure it’s halal and plant-based)
• 1 cup buttermilk (or you can make a halal substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes)
• 2 large eggs (halal certified if you are very strict)
• 2 teaspoons pure vanilla extract (alcohol-free vanilla extract is widely available and recommended)
• 1 cup freshly brewed hot coffee (or hot water for a caffeine-free option)

For the Chocolate Sauce:

• 1 cup heavy cream (halal certified heavy cream)
• 8 ounces semi-sweet chocolate chips or chopped chocolate (use halal certified chocolate)
• 2 tablespoons unsalted butter (halal certified butter)
• 1 teaspoon pure vanilla extract (alcohol-free vanilla extract recommended)

For Decoration:

• 1 cup fresh pomegranate seeds

Equipment:

• 9-inch round cake pan
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Saucepan
• Measuring cups and spoons
• Wire rack

Instructions

Get Started:

1. Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. For extra insurance against sticking, line the bottom of the pan with parchment paper, then grease the parchment as well. This will make it super easy to remove the cake later.
2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk until everything is well combined and there are no lumps of cocoa powder. This step is crucial to ensure a smooth and evenly textured cake.

Mix the Wet Ingredients:

3. Cream sugars and oil: In a separate large mixing bowl, or in the bowl of your stand mixer if you have one, combine the granulated sugar, brown sugar, and vegetable oil. Beat together with an electric mixer or whisk until well combined and slightly lighter in color.
4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure everything is nicely incorporated to create a smooth batter.
5. Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Start by adding about one-third of the dry ingredients to the wet mixture and mix until just combined. Then, add half of the buttermilk and mix again. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish by adding the last of the dry ingredients. Mix until just combined and the batter is smooth. Be careful not to overmix, as this can make the cake tough.
6. Stir in hot coffee: Slowly pour in the hot coffee (or hot water), mixing until just combined. The batter will be quite thin, which is perfectly normal for this type of cake. The hot liquid helps to bloom the cocoa and creates a super moist cake.

Bake the Cake:

7. Pour batter into pan: Pour the cake batter into the prepared cake pan, spreading it evenly.
8. Bake: Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time can vary depending on your oven, so start checking for doneness around 35 minutes.
9. Cool in pan: Once baked, let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan first helps it set and prevents it from breaking when you flip it out.

Make the Chocolate Sauce:

10. Heat cream: While the cake is cooling, prepare the chocolate sauce. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
11. Melt chocolate: Remove the saucepan from the heat and add the chocolate chips or chopped chocolate and butter. Let it sit for a minute to soften the chocolate.
12. Whisk until smooth: Whisk continuously until the chocolate and butter are completely melted and the sauce is smooth and glossy. Stir in the vanilla extract.
13. Let sauce thicken: Allow the chocolate sauce to cool slightly and thicken a bit. It will thicken further as it cools. If you want a thicker sauce, you can let it cool for longer, or even refrigerate it briefly, stirring occasionally.

Assemble and Decorate:

14. Frost the cake: Once the cake is completely cool, place it on a serving plate or cake stand. Pour the warm (but not too hot) chocolate sauce over the top of the cake, allowing it to drip down the sides. You can use a spatula to help spread it evenly if needed.
15. Garnish with pomegranate seeds: Immediately sprinkle the fresh pomegranate seeds over the chocolate sauce while it’s still slightly wet so they adhere nicely. The bright red pomegranate seeds create a beautiful contrast with the rich dark chocolate and add a lovely burst of flavor.
16. Serve and enjoy: Let the chocolate sauce set a bit more, if desired, or serve immediately. This cake is delicious served warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Tips for Success:

• Measure accurately: Baking is a science, so accurate measurements are important, especially for the dry ingredients. Use measuring cups and spoons and level off the flour and cocoa powder.
• Use good quality cocoa powder: Using a high-quality unsweetened cocoa powder will make a big difference in the flavor of your cake. Dutch-processed cocoa powder will give a darker and richer chocolate flavor.
• Don’t overbake: Overbaking will make the cake dry. Check for doneness with a skewer at the 35-minute mark and adjust baking time as needed.
• Cool completely before frosting: Make sure the cake is completely cool before frosting it with the chocolate sauce. Otherwise, the sauce will melt and run off.
• Fresh pomegranate seeds are best: Fresh pomegranate seeds provide the best flavor and texture for decoration. If you can’t find fresh, you can use frozen pomegranate arils, thawed and patted dry.

For a Perfect Chocolate Cake

The recipe we’ve shared brings out the rich, chocolatey goodness in every bite. However, if you want to achieve a texture even closer to the cake in the image, here are a few simple tweaks you can try:

✔️ For a fudgier texture: Reduce the amount of flour slightly or opt for a flourless-style cake.
✔️ For a glossy chocolate topping: Add a little extra cream to the chocolate sauce.
✔️ For a perfectly moist cake: Keep an eye on the baking time and avoid overbaking.

With these small adjustments, your cake will look and taste just as indulgent as it appears.

Halal Assurance:

This recipe uses only halal ingredients, suitable for those following Islamic dietary guidelines. We have ensured the use of:

• Plant-based vegetable oil: Sunflower or canola oil are used, which are halal and plant-derived.
• Halal certified cocoa powder and chocolate: We recommend using halal certified cocoa powder and chocolate to ensure compliance with halal standards.
• Halal certified dairy products: Heavy cream and butter should be halal certified.
• Alcohol-free vanilla extract: Pure vanilla extract without alcohol is used for flavoring.
• Other ingredients: All other ingredients such as flour, sugar, eggs, baking soda, baking powder, salt, and pomegranate seeds are naturally halal.

Enjoy this delectable and beautiful Chocolate Pomegranate Cake. It’s a wonderful treat to share with family and friends, and a perfect way to celebrate any occasion with a touch of elegance and deliciousness! Happy baking!