Dark Chocolate Pomegranate Cake

pomegranate cake b1 Dark Chocolate Pomegranate Cake

 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.


pom cake collage Dark Chocolate Pomegranate Cake

 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. icon smile Dark Chocolate Pomegranate Cake

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?? icon smile Dark Chocolate Pomegranate Cake

Good. Let’s start with a cake and then we will have a little quiz.

pomegranate cake  Dark Chocolate Pomegranate Cake

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.

pomegranate cake 2 Dark Chocolate Pomegranate Cake

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

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

plus Dark Chocolate Pomegranate Cake Save Recipe


  • 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


  1. Preheat your oven to 375 degrees F.
  2. Grease and flour 8" spring form pan. Set aside.
  3. 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.
  4. In another mixing bowl, whisk together wet ingredients ( eggs, sour cream, milk and oil ). Add to dry ingredients and fold in until just combined.
  5. Spread the batter in prepared pan. Sprinkle with the remaining pomegranate seeds.
  6. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes in the pan. Run a knife around the cake and release the side of the pan. Cool cake completely.
  8. 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?





  1. says

    We adore pomegranates and I use them in EVERYTHING! You should try to mix up some pomegranate concentrate and you’ll really get that flavor infused with the chocolate. Gorgeous picture!

  2. says

    Hi Anna! I am not quite pumpkin’d out yet…but soon! I do, however. love pomegranates. That is such a stunning cake and that cake stand is just gorgeous! I make a great cranberry cherry ribbon cookie for Christmas. But I think my favorite Christmas flavor is eggnog. And I am most excited to have my guys home together for Christmas! I’ll look forward to what Christmas flavors you have in store for us! : )

    • CrunchyCreamySw says

      Can you believe I payed $5 for that stand? It was discounted as Halloween stuff. I might have made a happy dance at the register! lol Your Christmas cookies sound amazing! Need the recipe!! Thank you so much, sweet Anne!! xoxo

  3. says

    what an imaginative approach. chocolate and fruit are the best pairing. Paula Peck’s Scandinavian Christmas cookies (rolled and cut into shapes) or her spritz cookies are the basis of my holiday baking as are the family oatmeal and chocolate drop cookies (dating from 1920’s and 30’s). Favorite Yule flavor is quince with frangipane. Mos excited hoping for peace.

    • CrunchyCreamySw says

      Quince and frangipane sounds great! Scandinavian cookies are always so pretty on platters. Love them! Thanks, Alice!

  4. says

    I’m pretty much pumpkin-ed out now too… but I did squeeze the heck out of that pumpkin theme. :) The flavors that remind me of Christmas are peppermint and gingerbread. I am excited about baking (yes even baking challenged me) LOL! My kids love to help me decorate Christmas cookies… so that’s always fun.

    • CrunchyCreamySw says

      I have seen your cakes and they are fabulous! Looking forward to decorating cookies with our kids too!

  5. says

    snort!, I always dread the “March of the Pumpkins” it’s my absolute least favorite thing in the world to eat.. Thanks for being the trail-blazer (of those talented people I read) to move it on to chocolate!

    And now for the rapid fire quiz of the comment section:
    1 & 2 are synonymous, Peppermint Bark (White or Dark) just the most indulgent of flavors for cookies, candies, foaming bubble bath… ahem..

    3. This year I’m hoping for an early snow, nothing covers your woes, ignites your spirit, and seals the holiday like a dusting of snow on the ground in December

    • CrunchyCreamySw says

      Absolute yes to nr.3! We didn’t get any last year and let’s just say… the kids were disappointed.. Thanks so much, Toby!

    • CrunchyCreamySw says

      I just feel much more creative with Christmas flavors. Still swooning over your cookies!! Thank you, sweet Kristy!