Chrysta 10 min. 15 min.

My friend Amy over at EatSomethingSexy.com partnered with POM Wonderful for the Month of November, which happened to be National Pomegranate Month.  In this partnership, Amy featured a pomegranate-focused recipe every Friday throughout the month of November.   To that end, she asked me to create a POM-centered recipe to be featured at EatSomethingSexy.com.

 

I sort of teased this recipe back on October 18th, but I was worn to secrecy until the post first hit over on Amy’s Blog.  To whet your appetites, I posted about my new favorite condiment, pomegranate molasses.  Days later, I even made an arborio rice pudding featuring the stuff.

 

For the most part, if you do an internet search for a pomegranate cake, you’ll find things like a White Cake with pomegranate arils or juice in it, or chocolate cake with arils baked in the top. For me, a true lover of pomegranate juice, you never get the tart/tangy aspect of the pomegranate.  I wanted a cake that played up the various notes of the forbidden fruit, and so that led me to create this deliciously decadent dessert.

 

This recipe has many components, so I recognize it’s not your everyday go-to recipe.  But, if you want to impress people with a truly complex cake that tastes of a restaurant quality (or better), this is your go-to cake.  You can make it in a cupcake pan if you like, but I prefer the Mini or Baby Bundt sizes to hold all the creams, sauces, and glazes that put this dessert over the top.

 

 

RECIPE:  Chocolate and Pomegranate Bundt Cakes with Pomegranate Molasses, Pomegranate Cream and Dark Chocolate Ganache

For the cakes:

1 teaspoon salt

1 3/4 cups sugar, granulated white

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda

2 eggs
1 cup milk
2 tbsp pomegranate molasses
1/2 cup vegetable oil
1 teaspoons vanilla extract
1/2 cup boiling water

1/2 cup pomegranate juice

For the pomegranate molasses:
2 Cups of 100% Pomegranate Juice
½ C granulated white sugar
1 tsp lime juice (use lemon juice as a substitute)

For the pomegranate cream:
saucepan used to make the pomegranate molasses
3 tbsp pomegranate molasses
½ C heavy cream

For the ganache:
6oz dark or semi-sweet chocolate
6oz Heavy Cream

Step 1: make the molasses
1. Over a medium-high heat, in a heavy bottomed saucepan, combine sugar and juices. Bring to a boil.
2. Continue to boil for 3 minutes.
3. Reduce heat to medium low. Simmer for 35-40 minutes, until it has reduced to about ½ cup of a thickened pomegranate molasses.
4. Pour pomegranate molasses into small jar to cool (do not close the lid). Let cool before use. This will keep for 2 weeks, refrigerated.

Don’t wash your saucepan just yet. You will mix cream in this pan, using the pomegranate molasses coating its bottom to make a pomegranate cream.

Step 2: make the pomegranate cream
1. In the saucepot, combine heavy cream into the pot you used to make the pomegranate molasses.  Add the pomegranate molasses
2. Stir until fully incorporated.
3. Set aside.

 

Step 3: make the chocolate pomegranate cakes

1. Make sure oven is set at 350°F.
2. Grease and flour your bundt pans
3. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large mixing bowl. Set aside.
4. In a mixing bowl, combine eggs, oil, vanilla, milk, and cooled pomegranate molasses. Beat on medium speed of mixer 2 minutes.
5. Slowly add the dry ingredients into the mixing bowl. Be sure to scrape the sides of the bowl.
6. Bring water and pomegranate juice to a boil. Add the mixture into the mixing bowl using a low speed to minimize splattering. Batter will be thin.
7. Pour batter into prepared pans.
8. Bake until a cake tester inserted into the center of the cakes comes out clean, about 22 minutes.
9. Remove cakes from oven and let cakes cool in the pan for at least 10 minutes. Invert on a wire cooling rack.
10. Cool cakes completely before glazing, at least 30 minutes..

Step 4: make the ganache
1. Over medium heat, warm milk until bubbles start to form around the edges (but not boiling).
2. Pour hot cream over the chocolate. Let ingredients sit one minute, then stir until chocolate is completely melted.
3. Cool Glaze. Initially, the glaze will be fairly thin because it is hot. The cooler it gets, the thicker it gets. The thicker it gets, the more coverage you’ll have on the cake.

 

To assemble:

1. Place the cake onto a plate.
2. Pour the pomegranate cream into the bundt’s hole until full (about 1 tbsp). If it thickened, you can warm to get it back to a liquid consistency.
3. Drizzle 1-2 tbsp of pomegranate molasses onto the top and down the sides of the bundt.
4. Spoon chocolate ganache onto the top of the bundt cake.
5. Serve and enjoy!