Dark Chocolate Pomegranate Cake
If you have roughly 50 minutes to spend in the kitchen, Dark Chocolate Pomegranate Cake might be an amazing lacto ovo vegetarian recipe to try. This side dish has 464 calories, 8g of protein, and 28g of fat per serving. For $1.0 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Crunchy Creamy Sweet requires baking powder, granulated sugar, dark chocolate, and milk. 612 people were impressed by this recipe. With a spoonacular score of 52%, this dish is pretty good. Users who liked this recipe also liked Dark Chocolate Pomegranate Truffles, Pomegranate & Dark Chocolate Bites, and Dark Chocolate Truffles with Pomegranate Liqueur.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 1/2 tsp baking powder
1/2 tsp baking soda
1 oz. dark chocolate, chopped
2 large eggs
1 1/4 c all-purpose flour
1/2 c granulated sugar
1/2 c milk
1 1/2 c pomegranate seeds ( from 1 pomegranate )
1/4 tsp salt
1/2 c sour cream ( or yogurt )
1/4 c unsweetened cocoa powder
1/2 c vegetable oil
Equipment:
whisk
bowl
oven
frying pan
mixing bowl
toothpicks
knife
Cooking instruction summary:
Preheat your oven to 375 degrees F.Grease and flour 8" spring form pan. Set aside. In a medium bowl, whisk together dry ingredients ( flour, baking powder, baking soda, salt, sugar ). Add chopped chocolate and 1 1/4 cup pomegranate seeds and gently toss all together. Set aside.In another mixing bowl, whisk together wet ingredients ( eggs, sour cream, milk and oil ). Add to dry ingredients and fold in until just combined. Spread the batter in prepared pan. Sprinkle with the remaining pomegranate seeds. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.Cool 10 minutes in the pan. Run a knife around the cake and release the side of the pan. Cool cake completely.Dust with powdered sugar just before serving.
Step by step:
1. Preheat your oven to 375 degrees F.Grease and flour 8" spring form pan. Set aside. In a medium bowl, whisk together dry ingredients ( flour, baking powder, baking soda, salt, sugar ).
2. Add chopped chocolate and 1 1/4 cup pomegranate seeds and gently toss all together. Set aside.In another mixing bowl, whisk together wet ingredients ( eggs, sour cream, milk and oil ).
3. Add to dry ingredients and fold in until just combined.
4. Spread the batter in prepared pan. Sprinkle with the remaining pomegranate seeds.
5. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.Cool 10 minutes in the pan. Run a knife around the cake and release the side of the pan. Cool cake completely.Dust with powdered sugar just before serving.
Nutrition Information:
covered percent of daily need
