Prepare to embark on a culinary adventure that will transform your dessert game forever! This Chocolate Cherry Pomegranate Eggnog Cake is not just a recipe—it's a decadent symphony of flavors that will make your taste buds dance with joy. Imagine a rich, moist chocolate cake infused with creamy eggnog, studded with luscious cherries, and crowned with sparkling pomegranate seeds. Whether you're looking to impress guests at a holiday gathering or simply craving a show-stopping dessert, this cake promises to be your new obsession.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup eggnog
- 1/2 cup vegetable oil
- 1 cup pitted cherries
- 1/2 cup pomegranate seeds
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, whisk together the sugar, eggnog, and vegetable oil until smooth and well combined. The mixture should have a creamy, uniform consistency.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Gently fold in the pitted cherries, distributing them evenly throughout the batter. Reserve some pomegranate seeds for topping.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, sprinkle the reserved pomegranate seeds over the top of the cake for a fresh, vibrant garnish.
- Optional: Dust with powdered sugar or drizzle with a light chocolate glaze before serving for extra indulgence.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure all ingredients are at room temperature before mixing to achieve a smoother, more consistent batter.
- Don't Overmix: Gently fold ingredients together to maintain a light, tender cake texture. Overmixing can result in a tough, dense cake.
- Check Oven Accuracy: Use an oven thermometer to confirm your oven's actual temperature, as many ovens can be slightly off.
- Fruit Distribution: Toss cherries and pomegranate seeds lightly in flour before adding to the batter to prevent them from sinking.
- Cooling is Crucial: Allow the cake to cool completely before adding toppings or cutting to maintain its structural integrity.
- Storage Hack: If you want to keep the cake extra moist, place a piece of bread in the storage container to help retain moisture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 25mg
