Martha Collinson's chocolate and pomegranate layer cake recipe
This layered cake is a perfect balance of sweet and tart. The flavour of pomegranate contrasts but complements the rich dark chocolate ganache. It is sure to be a delight at your Coffee Morning.
Key information
Preparation time: 20 minutes, plus 1 hour chilling time
Cooking time: 20 - 25 minutes
Serves: 12
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the cake
200g plain flour
70g cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
¼ tsp salt
120ml sunflower oil (any unflavoured oil will do)
340g caster sugar
2 medium free range eggs
200ml pomegranate juice
For the ganache
200g butter
280g dark chocolate (60-70% cocoa solids), chopped
2 tbsp golden syrup
250ml double cream
110g pack pomegranate seeds, to decorate (find in the chiller)
Advice on ingredient substitutes
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Vegan
- Cocoa powder: Many cocoa powders are naturally plant-based. However, make sure to check the ingredients to confirm there are no animal products. Most cocoa powders will also have the vegan label on them.
- Eggs: You can use vegan alternatives like plain vegan yoghurt (1 heaped tbsp per egg), aquafaba (2 tbsp per egg, whipped for a minute), apple sauce (1/4 cup or 3tbsp per egg), mashed bananas (1/2 ripe banana per egg), flaxseed (1tbsp ground flaxseed with 3tbsp of water per egg), or a vegan egg replacement. The key with vegan egg replacements is making sure you get the rise, if the recipe calls for creaming butter and sugar together whip it until it is really light and fluffy and consider using self raising flour instead of plain.
- Butter: Use a plant-based alternative.
- Dark chocolate: Dark chocolate is usually vegan if it is 50% or higher cacao. Check the ingredients list to check if no other non-vegan ingredients.
- Double cream: Use a plant based alternative or coconut cream (chilled and whipped for a thicker consistency).
-
Gluten free
- Flour: Replace with a gluten free flour. These are usually available in the free from section in most supermarkets.
- Bicarbonate of soda: Unlike baking powder, bicarbonate of soda is naturally gluten free.
- Baking powder: Many baking powders are naturally gluten free. However, some brands make use starch as an extra ingredient. If the starch is made from corn, potato or rice it is gluten free. Check the ingredients to be sure.
How to prepare a chocolate and pomegranate layer cake
For the cake
- Preheat the oven to 180°C, gas mark 4. Grease and line the bases of 3 x 20cm tins with baking parchment.
- Combine the flour, cocoa powder, bicarbonate of soda, baking powder and salt together in a bowl. In a separate bowl, whisk together the oil, sugar and eggs until smooth.
- Add the pomegranate juice and the flour mixture to the oil, sugar and egg mixture. Pour in half the juice, and then add half the flour, then the remaining juice and the remaining flour. Make sure you mix well after each addition to avoid any lumps.
- Divide the mixture between the 3 tins and bake in the preheated oven for 20-25 minutes, or until the cakes are springy to touch and, when inserted, a skewer comes out clean. Leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
For the ganache
- Place the butter, chocolate and golden syrup into a heatproof bowl over a pan of boiling water. Stir until the mixture is melted and smooth – about 7-8 minutes.
- Pour in the double cream and mix until combined, then place into the fridge and chill until cool but not set – about 35-40 minutes.
- Use an electric hand whisk to whip the ganache until it turns from dark to pale brown – about 2-3 minutes.
