The ultimate grown-up dessert, @almondandfig shares the recipe for her pomegranate and chocolate infused olive oil cake.
Palestine-born and Chicago-based writer and cook Mai Kakish, or @almondandfig, shares her recipe for Pomegranate, Chocolate & Olive Oil Cake. Refined, luxurious and chocolately, think of it as the ultimate grown-up dessert.
Ingredients
- ¾ cup unsweetened cocoa powder, natural or Dutch-process
- 1 cup granulated sugar
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ cup extra-virgin olive oil, plus more for coating the pan
- 1 tsp pure, pomegranate molasses
- ¼ cup raw almonds, sliced
- ¼ cup fresh pomegranate seeds
- 3 large eggs
- 1 large egg yolk
- ½ cup all-purpose flour
- ½ cup boiling water
- Serving suggestions: Freshly whipped cream
Method
- Pre-heat the oven to 325°F.
- Line the bottom of an 8- or 9- inch round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil and 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 together the cocoa powder, flour, salt, baking powder and baking soda, until well combined.
- Add the dry ingredients to the olive oil mix and stir with a rubber spatula until the batter is almost smooth; do not overmix.
- Add in the boiling water and mix to combine.
- Pour the batter into the prepared pan and 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, about 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, then flip onto a plate, peel away the parchment, and flip it back onto a serving plate.
- Serve with whipped cream and pomegranate flowers.
