I saw a recipe for these on Pinterest and really wanted to make them. They took an entire Saturday to complete. Initially they were supposed to be covered in fondant but lets just say, that did not work! The idea is to freeze each layer and when you are ready to pour the hot fondant over them it solidifies right away. Yes, it does harden but not that pretty! I do believe they are better without the fondant. 

It may seem like a lot of work but it's mostly just waiting for the freezing and the steps are fairly easy to complete. 

For the Cake:

  • 1 cup sugar
  • ¾ cup flour
  • ½ cup cocoa powder
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 1 Tbsp instant coffee granules
  • ½ tsp salt
  • 1 egg
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ cup hot water

For the Pomegranate Cream:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup pomegranate juice
  • ¼ cup flour

For the Chocolate Cream:

  • 1/2 cup butter, softened
  • ½ cup sugar
  • ½ cup milk
  • 2 Tbsp flour
  • 1 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2 oz dark chocolate, melted and cooled to room temp.

For the cake: Preheat the oven to 350°F. Line the bottom of a 9x13 pan with parchment, thoroughly greasing the sides. Whisk dry ingredients in a bowl. Beat the eggs, buttermilk, oil, and vanilla. Mix in the dry, and whisk for two minutes. Pour in the hot water and mix well. Pour into cake pan and tap the pan on the counter a few times to remove any large bubbles. Bake for 20 minutes. Allow the cake to cool for 15 minutes, then flip out on a plastic board. Remove the parchment paper. Trim top if uneven, place in the freezer. 

For the Whipped Pomegranate Cream: Place juice and flour in small saucepan. Whisk until no lumps remain. Heat over medium heat, whisking until mixture comes to a boil. Cook until it thickens into a paste. Remove and place in fridge to cool. Beat the butter and sugar in a clean mixing bowl, until fluffy and glossy. Once cooled, add the flour mixture to the butter mixture and beat until light and fluffy 5 minutes. Spread the pomegranate cream evenly over the cake and return to the freezer.

For the Whipped Chocolate Cream: Add the milk, flour, and cocoa powder to a small saucepan. Whisk until there are no lumps. Then heat over medium, whisking constantly until the mixture comes to a boil. Whisk and cook a few more minutes until it thickens into a paste. Remove from heat and place pan in the fridge to cool. Beat the butter and sugar in a clean mixing bowl, for 5-7 minutes, until fluffy and glossy. Once cooled, add the flour mixture to the butter mixture. Pour in the vanilla and the cooled melted chocolate and beat until light and fluffy 5 minutes. Spread evenly over the top of the pomegranate cream. Return to the freezer.

Once frozen, trim the edges of the cake until very smooth. The cake will be about 8x12 inches after trimming. Then carefully cut the cake into 1 inch squares, 96 total. You may want to use a clean ruler to mark the top of the chocolate cream to make the pieces even. Store in freezer until ready to serve. Keep refrigerated once removed from the freezer.

The combination of chocolate and pomegranate makes these irresistible! Bet you can't eat just one!

What do you think?
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Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!