Description
This Pomegranate Chocolate Mousse Cake is an exquisite layered dessert featuring a light sponge cake infused with pomegranate liqueur, a vibrant pomegranate gelee, a rich and creamy chocolate mousse, and a glossy chocolate glaze. Garnished with melted white chocolate and fresh pomegranate arils, this cake offers a perfect harmony of fruity tartness and decadent chocolate indulgence, ideal for special occasions.
Ingredients
Scale
For Sponge Cake:
- 3 large eggs
- 1/3 cup sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup butter, melted
For Gelee:
- 2 cups pomegranate juice
- 1/2 cup sugar
- 2 tablespoons agar gelatin
For Chocolate Mousse:
- 1 cup unsalted butter, softened
- 1 cup sweetened condensed milk
- 1/2 cup chocolate chips, melted
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/2 cup water
- 2 tbsp agar gelatin
- 2 cups sugar
- 6 large egg whites
- 2 tbsp lemon juice
For Chocolate Glaze:
- 1 1/2 cup chocolate chips
- 1/2 cup milk
- 1 tablespoon shortening
- 3/4 cup pomegranate liqueur, for soaking sponge cake layers
Instructions
- Prepare Sponge Cake: Preheat the oven to 350°F (177°C). Line a 6-inch round cake pan with parchment paper on the bottom only. In a stand mixer bowl, whisk together eggs and sugar on high speed for 5-6 minutes until pale and voluminous. In another bowl, sift flour and baking powder together. Gently fold dry ingredients into the egg mixture in small batches. Fold in melted butter last. Pour batter into the pan and bake for 25-28 minutes until golden and set. Cool completely, then slice the cake into 3 or 4 layers.
- Make Pomegranate Gelee: Line a 6-inch round pan with plastic wrap to ensure a leakproof seal. In a saucepan, combine pomegranate juice, sugar, and agar gelatin. Bring to a simmer over medium-high heat and boil for 30 seconds. Remove from heat and pour into the prepared pan. Refrigerate for about 20 minutes until set. Remove the gelée layer from the pan using the plastic wrap.
- Assemble Cake Layers: Prepare an 8 or 9-inch springform pan lined with plastic wrap or acetate collar. Place one sponge cake layer at the bottom and soak generously with pomegranate liqueur using a pastry brush. Add the second sponge layer and soak as well. Top with the pomegranate gelée, then add the remaining sponge layers, soaking each with liqueur.
- Prepare Chocolate Mousse Base: In a large bowl, cream together softened butter, sweetened condensed milk, melted chocolate chips, cocoa powder, and vanilla extract until smooth, about 2-3 minutes. Set aside.
- Make Meringue for Mousse: Whisk egg whites in a stand mixer on medium speed until soft peaks form, about 2-3 minutes. In a small saucepan, combine water and agar gelatin and cook over medium heat until simmering and thickened, about 3 minutes. Gradually add sugar in 1/2 cup increments, stirring to dissolve sugar after each addition. Bring to a boil and boil for 2 minutes. With mixer on medium, slowly pour hot sugar syrup into egg whites avoiding the whisk. Increase mixer to high and whip for 6-7 minutes until thick and cooled.
- Combine Mousse Components: Add the chocolate butter mixture and lemon juice to the meringue and mix for 2 minutes until fully incorporated.
- Apply Chocolate Mousse: Pour the mousse over the assembled cake, spreading evenly over the top and sides with an offset spatula. Refrigerate the cake for 1 hour to set the mousse layer.
- Prepare Chocolate Glaze: In a large microwave-safe measuring cup, combine chocolate chips, milk, and shortening. Microwave in 30-second increments, stirring between, until completely smooth and lump-free. Let cool for 5-7 minutes to thicken slightly.
- Glaze the Cake: Remove chilled cake from springform pan. Place on a wire rack over a baking tray. Pour the cooled glaze evenly over the cake, spreading with a flat spatula to cover top and sides smoothly.
- Garnish and Serve: Decorate the top with melted white chocolate drizzle and fresh pomegranate arils and pieces. Keep refrigerated until served to maintain freshness and texture.
Notes
- Use fresh pomegranate juice for the best flavor and vibrant color in the gelée.
- Ensure egg whites are at room temperature for better volume when whipping meringue.
- The cake requires at least 8 hours of setting time in the refrigerator for optimal texture, so plan accordingly.
- The sponge cake can be baked a day ahead and stored in an airtight container.
- For a dairy-free option, substitute butter and milk with plant-based alternatives, but note the texture may vary slightly.
- Handle the mousse layer quickly before it begins to set as it thickens fast due to agar gelatin.
- Use acetate cake collars to help with clean removal and professional presentation of the mousse cake.