Chocolate & Pomegranate Cake

Chocolate & Pomegranate Cake

My recipe for the sponge is from Kids’ Baking by Sara Lewis.

The flavour of this is reminiscent of Black Forest Gateau.

8 slices


70ml Pomegranate Vinegar

Pomegranate Seeds

Chocolate icing

Double cream (optional)

50g cocoa powder

6tbsp boiling water

150ml Rapeseed or sunflower oil

3 eggs

175g caster sugar

175g self-raising flour

1 1/2 tsp baking powder


  1. Preheat the oven to 180C fan. Grease and line the bases of two 20cm cake tins.
  2. In a small bowl, gradually add the boiling water to the cocoa powder and mix into a smooth paste.
  3. Whisk the oil, eggs and sugar in a large mixing bowl. Then whisk in the cocoa powder paste, baking powder and flour.
  4. Divide the mixture evenly between the two tins and bake for 18-20 mins. They’re done when the tops spring back under a light touch and a skewer comes out clean.
  5. Leave the cakes to cool for 10 mins, then transfer them to a wire rack to cool completely.
  6. If you’re using cream, whip it.
  7. Once the cakes are cool, stab a few holes in the top of both sponges with a fork. Then drizzle pomegranate vinegar over them a little at a time, allowing the vinegar to soak in between drizzles. I believe I used less than 70ml and it was probably less than 50ml. Sorry for the imprecise measurements. 
  8. Spread chocolate icing or whipped cream over one sponge. If using cream, don’t get it too close to the edges or it’ll get mixed in when you ice the outside.
  9. Place the other sponge on top and cover the top and edges with chocolate icing.
  10. Top with pomegranate seeds.
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