Dark Chocolate and Pomegranate Spice Cake

Recipe and photo by Tami Ganeles Weiser Yield:  16 slices
Prep Time:  20 minutes Cook Time:  50 minutes

Dark Chocolate and Pomegranate Spice Cake

This rich chocolate cake is sweet and sophisticated. It’s great for any special occasion.



1½ cups (300 grams) sugar

1 cup (125 grams) all purpose flour

½ cup plus 1 tablespoon (55 grams) cake flour

½ cup (60 grams) Dutch process cocoa powder

1¾ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

⅛ teaspoon ground ginger

¼ teaspoon salt

4 ounces (approximately ¾ cup) dark chocolate chips (60-70%), labeled dairy-free or vegan

1 cup soy or coconut creamer, vanilla or hazelnut flavored

2 large eggs

¼ cup canola oil (if there are nut allergies) otherwise, toasted hazelnut oil

¼ cup pomegranate juice or pomegranate molasses

2 teaspoons vanilla bean paste (or 1 teaspoon vanilla extract plus 1 teaspoon cane syrup, corn syrup, or honey)

Pomegranate Glaze:

6 tablespoons pomegranate juice

3 cups (350 grams) confectioner’s sugar

Optional Garnishes:

½ cup dark chocolate covered pomegranate seeds

½ cup fresh pomegranate seeds

¼ cup dark chocolate curls


  1. Preheat the oven to 350°F. Spray a 9- by 13-inch baking dish with non-stick spray and line the pan with two sheets of parchment paper, one sheet laying horizontally, the other vertically with about 6 inches hanging on each side so you can lift the cake out easily when baked. Set aside.
  2. Sift the sugar, flours, cocoa powder, baking powder, baking soda, cinnamon, cardamom, ginger, and salt onto a sheet or parchment paper and set aside.
  3. Place the chocolate chips in a mixing bowl. Heat the creamer in the microwave until it is very hot but not boiling, about 1½ minutes. Pour the creamer over the chocolate and, without stirring, let the chocolate melt, 1 to 2 minutes.
  4. In the bowl of a standing mixer fitted with a paddle attachment, add the eggs, oil, pomegranate juice or molasses, and vanilla paste and mix on low speed, about 3 minutes.
  5. Whisk the melted chocolate and gently pour into the mixer with the motor running.
  6. Add the flour mixture and mix at a low speed until just combined.
  7. Pour the batter into the prepared pan. Smooth the top with an offset spatula dipped quickly in cold water and push into the corners. Bake until a toothpick inserted in the middle comes up (mostly) clean, 40 to 45 minutes. (The cake will continue to cook just a bit from the retained heat for a few minutes while it is cooling).
  8. Cool on a wire rack for 10 to 15 minutes, then carefully remove the cake from the pan, and continue to cool while you make the glaze.
  9. In a medium mixing bowl, vigorously whisk the pomegranate juice and confectioners’ sugar. Drizzle over the cake. Sprinkle with optional garnishes.

Kitchen Tips

This cake keeps very well in a covered container at room temperature for up to 3 days.

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