Recipe: Pomegranate, Chocolate & Olive oil Cake

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.


  • 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
  1. Pre-heat the oven to 325°F.
  2. 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.
  3. In a large bowl, add the olive oil, eggs, egg yolk, pomegranate molasses and sugar. Whisk to combine.
  4. In a separate bowl whisk together the cocoa powder, flour, salt, baking powder and baking soda, until well combined.
  5. Add the dry ingredients to the olive oil mix and stir with a rubber spatula until the batter is almost smooth; do not overmix.
  6. Add in the boiling water and mix to combine.
  7. Pour the batter into the prepared pan and top with sliced almonds and pomegranate seeds.
  8. 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.
  9. 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.
  10. Serve with whipped cream and pomegranate flowers.


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