My recipe for the sponge is from Kids’ Baking by Sara Lewis.
The flavour of this is reminiscent of Black Forest Gateau.
8 slices
Ingredients:
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
Method:
- Preheat the oven to 180C fan. Grease and line the bases of two 20cm cake tins.
- In a small bowl, gradually add the boiling water to the cocoa powder and mix into a smooth paste.
- Whisk the oil, eggs and sugar in a large mixing bowl. Then whisk in the cocoa powder paste, baking powder and flour.
- 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.
- Leave the cakes to cool for 10 mins, then transfer them to a wire rack to cool completely.
- If you’re using cream, whip it.
- 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.
- 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.
- Place the other sponge on top and cover the top and edges with chocolate icing.
- Top with pomegranate seeds.