Pomegranate, Chocolate & Olive Oil Cake

Each fall and winter in the Midwest, I anxiously await the arrival of pomegranates at the market. Growing up, we had a few pomegranate trees in our garden. These ruby fruits hung like ornaments on Christmas trees. We use pomegranates in so many ways in the Middle East. My favorite way is by making freshly squeezed ruby juice.

Chocolate and olive oil make for a great combination in this ultra-moist and easy cake

Pomegranates’ crunchy texture and sweet/tart flavor make them the perfect compliment to chocolate flavors. This cake is definitely for the chocolate lovers in your life.

Pomegranate, Chocolate & Olive oil Cake

YIELD Serves 8 to 12

PREP TIME 10 minutes

Bake TIME 25 minutes to 35 minutes

INGREDIENTS

• 3/4 cup unsweetened cocoa powder, natural or Dutch-process

• 1 cup granulated sugar

• 1/2 teaspoon salt

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 cup extra-virgin olive oil, plus more for coating the pan

• 1 tablespoon pure pomegranate molasses

• 1/4 cup sliced raw almonds

• 1/4 cup fresh pomegranate seeds

• 3 large eggs

• 1 large egg yolk

• 1/2 cup all-purpose flour

• 1/2 cup boiling water*

• Serving suggestions: Freshly whipped cream

Directions:

preheat the oven to 325°F.

• Line the bottom of a 8- or 9- inch round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil. Set aside.

• In a large bowl, Add the olive oil, eggs, egg yolk, pomegranate molasses and sugar. Whisk to combine.

• In a separate bowl whisk the dry ingredients: cocoa powder, flour, salt, baking powder, and baking soda, until combined.

• Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the batter is almost smooth; do not overmix. Mix in the boiling water and mix to combine*. Pour the batter into the prepared pan.

• Top with sliced almonds and pomegranate seeds

• Bake until the edges of the cake have begun to pull away from the sides of the pan and a toothpick inserted into the middle comes out clean, 25 to 35 minutes.

• Transfer the cake in its pan to a cooling rack and let cool for 10 minutes before removing it from the pan. Run a knife around the cake to loosen it. Once cooked flip the cake onto a plate, peel away the parchment, and flip it back onto the serving plate.

• Serve slices topped with whipped cream and pomegranate flowers.

*why add the boiling water!!

The hot liquid helps "bloom" the cocoa powder, creating a deeper, more rich chocolate flavor.