Chocolate Sponge with Pomegranate Ganache Recipe
If you’re searching for a dessert that’s truly a showstopper, look no further than Chocolate Sponge with Pomegranate Ganache. This cake is everything I love about baking: rich, moist chocolate layers, a velvety ganache with a unique fruity twist, and bursts of fresh pomegranate that make every bite special. The bold, bittersweet chocolate pairs so beautifully with the tangy pomegranate, delivering an elegant but approachable treat that feels tailor-made for celebrations and everyday indulgence alike.
Ingredients You’ll Need
Part of the magic of Chocolate Sponge with Pomegranate Ganache lies in using simple yet thoughtfully chosen ingredients. Each one plays a pivotal role, working harmoniously to create deep chocolate flavor, a tender crumb, and the brilliant, fruity finish that sets this cake apart.
- All-purpose flour: The essential structure-builder, it creates a sturdy yet soft base for our sponge.
- Unsweetened cocoa powder: Use a good-quality, Dutch-process cocoa for intense, fudgy flavor and that signature chocolate color.
- Baking powder: This helps the cake rise tall and fluffy, ensuring a lovely crumb every time.
- Baking soda: Works with acidic ingredients like buttermilk to give the cake extra lift and tenderness.
- Salt: Just a pinch sharpens all the flavors and balances the sweetness.
- Granulated sugar: For sweetness and moisture, making the chocolate truly shine.
- Eggs: They bind the batter, adding richness and a bit of airiness to the sponge.
- Buttermilk: Delivers a slight tang and keeps the cake deliciously moist.
- Vegetable oil: Oil yields a soft, tender crumb and ensures the cake stays moist for days.
- Vanilla extract: Adds warmth that complements chocolate and pomegranate alike.
- Hot water or hot coffee: Either choice deepens the chocolate flavor, helping dissolve the cocoa for that moist, decadent texture.
- Dark chocolate chips or chopped dark chocolate: The star of our ganache, bringing rich, bittersweet depth.
- Heavy cream: For a luscious, silky-smooth ganache glaze.
- Pomegranate juice: Infuses the ganache with tangy brightness and a hint of tartness.
- Unsalted butter: Adds gloss and a luxurious finish to the ganache.
- Fresh pomegranate seeds (optional): These jewel-toned seeds make the finished cake look spectacular and give delightful bursts of flavor.
- Chocolate shavings (optional): For a little extra elegance and chocolate flair.
- Mint leaves (optional): Their freshness complements the rich chocolate and fruity pomegranate beautifully.
How to Make Chocolate Sponge with Pomegranate Ganache
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper. This simple step ensures that your sponge will release flawlessly, so you can unmold it without stress and get that perfect professional finish.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting and whisking helps break up any lumps and creates a dry mix that will blend seamlessly into your wet ingredients, guaranteeing a tender, even crumb in your chocolate sponge.
Step 3: Whip Up the Wet Ingredients
In a separate large bowl, beat the granulated sugar and eggs until the mixture becomes pale and fluffy. Add in the buttermilk, vegetable oil, and vanilla extract, mixing well. This combination builds the cake’s structure and lays the foundation for its rich, moist texture.
Step 4: Bring the Batter Together
Gently add the dry ingredients to the wet mixture, stirring until just incorporated. Then, slowly pour in the hot water or hot coffee. This step is key for blooming the cocoa and making the batter wonderfully smooth—don’t worry if it looks a little thin; that’s what makes the chocolate sponge so delicate!
Step 5: Bake the Sponge
Pour the batter into your prepared pan and gently smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—this is essential before adding the pomegranate ganache.
Step 6: Make the Pomegranate Ganache
In a small saucepan, gently heat the heavy cream and pomegranate juice until just simmering (not boiling). Pour this hot mixture over the dark chocolate and butter in a heatproof bowl. Let it stand for 1–2 minutes, then stir until smooth and glossy. This pomegranate ganache is nothing short of dreamy, with a stunning deep color and a zingy flavor that sets off the chocolate perfectly.
Step 7: Glaze and Garnish
Let the pomegranate ganache cool slightly, then pour it over the cooled sponge, allowing it to cascade gently down the sides. Top with fresh pomegranate seeds, chocolate shavings, and a few mint leaves for a truly spectacular finish. Your Chocolate Sponge with Pomegranate Ganache is ready to steal the spotlight!
How to Serve Chocolate Sponge with Pomegranate Ganache
Garnishes
For garnishing, fresh pomegranate seeds are my go-to—they add a pop of color and juicy freshness that can’t be beat. A heavy-handed sprinkle of chocolate shavings brings even more chocolate appeal, while a few sprigs of mint add elegance and a lovely herbal note. These simple touches elevate the Chocolate Sponge with Pomegranate Ganache from delicious to dazzling, perfect for celebrating any occasion.
Side Dishes
This decadent dessert plays beautifully beside a scoop of vanilla bean ice cream or a small dollop of lightly sweetened whipped cream. You could also serve it with fresh berries, especially raspberries or blackberries, which echo the brightness of the pomegranate ganache. For something extra-special, try pairing with a sprinkle of candied nuts for contrast and crunch.
Creative Ways to Present
For an elegant dinner party, serve individual slices on plates dotted with extra pomegranate juice reduction, a smear of ganache, and a few scattered seeds. The Chocolate Sponge with Pomegranate Ganache also dazzles as a layered cake—simply double the sponge recipe and use the ganache as the filling and glaze. If making petit fours, cut the finished cake into tiny squares and skewer with cocktail picks for an easy, handheld treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra slices (lucky you!), store them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate—the ganache sets beautifully, and the flavors continue to meld to perfection. Just let the cake come to room temperature before serving for the best taste and texture.
Freezing
Chocolate Sponge with Pomegranate Ganache freezes incredibly well. Simply wrap the cooled, ungarnished cake or individual slices tightly in plastic wrap and then foil. Store for up to 2 months in the freezer. Thaw overnight in the fridge and finish with ganache and fresh garnishes when you’re ready to serve.
Reheating
While this cake is divine at room temperature, you can gently rewarm slices in the microwave for 10–12 seconds if you prefer a slightly gooey ganache. Just be careful not to overheat, as the chocolate can separate. Fresh garnishes like pomegranate and mint should be added after reheating for the brightest flavor and prettiest presentation.
FAQs
Can I use milk or semi-sweet chocolate instead of dark chocolate for the ganache?
Absolutely! If you prefer a slightly sweeter or creamier ganache, milk or semi-sweet chocolate both work beautifully. Just keep in mind the overall cake will be sweeter, so you may want to reduce the sugar slightly in the sponge. Experiment to find your personal perfect balance.
What can I substitute for buttermilk?
No buttermilk? No problem. Add 1/2 tablespoon of lemon juice or white vinegar to a 1/2 cup of milk, let it sit for five minutes until slightly curdled, then use as directed. This simple swap maintains the tender crumb that makes the Chocolate Sponge with Pomegranate Ganache so irresistible.
Is it possible to make this recipe gluten free?
Yes! Substitute your favorite 1:1 gluten-free baking blend for the all-purpose flour. Make sure your cocoa powder and chocolate are also labeled gluten free, and you’ll have a delicious, celiac-friendly version of this elegant cake.
Can I make the ganache in advance?
Definitely. The pomegranate ganache can be made up to 3 days ahead and stored, covered, in the refrigerator. Warm gently until pourable before glazing your cake, and give it a good stir to revive its silky shine. This makes party prep a breeze!
How do I get clean, professional-looking slices?
For picture-perfect slices, chill the finished Chocolate Sponge with Pomegranate Ganache for about 30 minutes before cutting. Use a sharp knife dipped in hot water and wiped dry between cuts. This trick ensures tidy presentation, even with the lush ganache topping.
Final Thoughts
I can’t tell you enough how much joy this Chocolate Sponge with Pomegranate Ganache brings every time I make it. The combination of rich chocolate and tangy pomegranate is pure magic, yielding a dessert that looks as impressive as it tastes. Trust me—once you try it, you’ll find plenty of reasons to bake it again and again!
Print
Chocolate Sponge with Pomegranate Ganache Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent richness of this Chocolate Sponge with Pomegranate Ganache. A luscious chocolate sponge cake infused with a velvety pomegranate ganache, creating a perfect harmony of flavors for a delightful dessert experience.
Ingredients
For the Chocolate Sponge:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
For the Pomegranate Ganache:
- 1 cup dark chocolate chips or chopped dark chocolate
- 1/2 cup heavy cream
- 1/4 cup pomegranate juice
- 1 tablespoon unsalted butter
For Garnish (optional):
- fresh pomegranate seeds
- chocolate shavings
- mint leaves
Instructions
- Preheat the oven and prepare the cake: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Prepare the batter: In a separate bowl, beat sugar and eggs until fluffy. Add buttermilk, oil, and vanilla. Gradually mix in dry ingredients, then add hot water or coffee.
- Bake the cake: Pour batter into the pan and bake for 30–35 minutes. Let it cool.
- Make the ganache: Heat cream and pomegranate juice, pour over chocolate and butter. Stir until smooth.
- Assemble: Pour ganache over the cooled cake. Garnish with pomegranate seeds and chocolate shavings.
Notes
- This cake offers a rich, bittersweet flavor complemented by the tartness of pomegranate.
- For a layered cake, double the sponge recipe and use ganache between layers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
