Dark Chocolate Pomegranate Fudge Cake

What's a birthday without cake right? Not a birthday at all I say!

I make my famous chocolate cake every year but this year I put a twist on the classic, pomegranate! It might sound strange but the slight sourness that pomegranate molasses has compliments the bitterness of dark chocolate so well. A total flavour bomb. Especially when you go all out like I have (well it is a birthday weekend!) with whipped cream and ganache frosting...heaven!

If pomegranate isn't your thing, don't worry! Just omit the molasses in the recipe and add another 1/4 cup of almond milk and you'll have the best ever chocolate cake!

It's my mum's birthday on Sunday (21 again!) and mine on Monday so we always have a joint cake even though every year I'm begging for chocolate eclairs..haha! Everyone's got a favourite right? 

I hope you guys enjoy every slice of this one! Happy baking!

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Dark Chocolate Pomegranate Fudge Cake

by Melanie Lionello August-14-2016

A total crowd pleaser!

Ingredients

• 2 cups spelt flour
• 1 1/2 cups coconut sugar
• 3/4 cup cacao powder
• 3 tbs pomegranate molasses
• 3 tsp baking powder
• 1 tsp salt
• 3/4 cup almond milk
• 2 eggs
• 1/2 cup extra virgin olive oil
• 1 cup boiling water

Instructions

Preheat oven to 180 degrees Celsius. Place flour, sugar, cacao, salt, and baking powder into a stand mixer fitted with a paddle. Combine dry ingredients well.Add eggs, almond milk, oil and molasses and mix again. Then carefully pour in the cup of boiling water into the batter, carefully mix on low then as the batter thickens, increase the speed for medium/high for one minute.Pour batter equally between two lined cake pans. Bake for 30 minutes with both cakes on the same oven rack or until a skewer comes out clean.Once cooked, turn out onto a cooling rack and cool completely. To serve, place one cake on a plate and fill with whipped cream or whipped coconut cream then carefully place the other cake on top. Frost the cake with chocolate ganache - see below for recipe link. Serve with chocolate Persian fairy floss and dried pomegranate jewels.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 1 cake

Frost your cake with this chocolate ganache for that little bit of extra indulgence!