Irresistible One Pan Chocolate Pom Cake
Serving Size / Yield
- 1 C. Buttermilk
- 1 C. Water
- 2/3 C. Vegetable Oil
- 2 C. Sugar
- 2 Eggs
- 1 Tsp. Baking Soda
- 1/ 2 Tsp. Salt
- 2 C. All-purpose Flour
- 3/ 4 Cup Unsweetened Cocoa Powder
- 1 Pomegranate, sliced and mashed
- Seeds of one pomegranate, to garnish
- Chocolate Glaze:
- 1/ 2 Cup Whipping Cream
- 4 Oz. Semisweet Chocolate, chopped
Preheat oven to 350 degrees F. Grease and flour two 9x 1-1/2-inch round baking pans; set aside.
In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Add in pomegranate, after having mashed in blender or food processor. Mix all ingredients well. Divide batter between prepared pans.
Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
For chocolate glaze:
In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with pomegranate seeds.