I have a confession to make. I am glad to see the pumpkin go. I feel like it’s been used every way possible. It got to the point, where my Hubby asks “did you put pumpkin in it?” before he takes a bite. So I bid farewell to pumpkin season.
Now, BRING ON THE CHRISTMAS FLAVORS!!
Sorry, for the caps, but I’m just so EXCITED for the Christmas baking to begin! Actually, it’s already started. Some cookies already graced our table. And bellies. 🙂
I filled my editorial calendar to the last day and I can’t wait to share what I have planned. There will be cookies, cakes, candy, giveaways and lots of memories to share.
ARE YOU EXCITED?? 🙂
Good. Let’s start with a cake and then we will have a little quiz.
This was my first time baking with pomegranate seeds. I wasn’t sure what to expect. How are they going to fit with the dark chocolate and bake into a cake? I have to say, it’s not everyone’s kind of cake. I recommend trying pomegranate seeds in their raw form first, just so you know what to expect. The seeds won’t loose the crunch after baking, even thought they release the juice into the cake.
The flavors are fabulous. Dark chocolate pairs so well with the pomegranate juice from the seed. I used sour cream which makes for a very moist cake. Feel free to sub plain yogurt or even Greek yogurt for the sour cream. Oil is another factor that adds moistness and produces light and airy cake. Leave the butter for your cookies, try oil in your cakes.
The batter comes together in minutes and all you need is two bowls and a whisk. I recommend dusting with powdered sugar right before serving, otherwise the sugar will melt.
Just a tip if you find yourself out of toothpicks: use a spaghetti noodle to check if your cake is done. It works great!
This cake is actually good for you. We have a hefty doze of antioxidants from the dark chocolate, cocoa powder and pomegranate. We are using only 1/2 cup of sugar without sacrificing the flavor. The dusting of powdered sugar makes the cake more festive looking but it’s totally optional.
Yields 1 8" round cake
Dark chocolate pomegranate cake make this beautiful and good-for-you treat. Add dusting of powdered sugar and enjoy this holiday season!
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1 1/4 c all-purpose flour
- 1/4 c unsweetened cocoa powder
- 1/2 c granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 c sour cream ( or yogurt )
- 1/2 c milk
- 1 oz. dark chocolate, chopped
- 1/2 c vegetable oil
- 1 1/2 c pomegranate seeds ( from 1 pomegranate )
- powdered sugar for dusting
- Preheat your oven to 375 degrees F.
- Grease and flour 8" spring form pan. Set aside.
- In a medium bowl, whisk together dry ingredients ( flour, baking powder, baking soda, salt, sugar ). Add chopped chocolate and 1 1/4 cup pomegranate seeds and gently toss all together. Set aside.
- In another mixing bowl, whisk together wet ingredients ( eggs, sour cream, milk and oil ). Add to dry ingredients and fold in until just combined.
- Spread the batter in prepared pan. Sprinkle with the remaining pomegranate seeds.
- Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan. Run a knife around the cake and release the side of the pan. Cool cake completely.
- Dust with powdered sugar just before serving.
Feel free to substitute plain yogurt or Greek yogurt for the sour cream in this recipe. Out of toothpicks? Use a spaghetti noodle to check if your cake is done.
Now for the quiz. I have few questions for you regarding holiday baking.
1. When you think “Christmas cookie”, what cookie comes to mind first?
2. What is your favorite Christmas flavor?
3. What are you most excited for this holiday season?