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Chocolate sponge with pomegranate ganache
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Prep Time:
360 minutes
Cook Time:
40 minutes
Total Time:
400 minutes
Indulge in a decadent gluten-free cake with whipped coconut filling and rich pomegranate ganache.
Ingredients:
  • 270ml can coconut milk
  • 4 eggs
  • 125ml (1/2 cup) maple syrup
  • 4.40 gm vanilla extract
  • 80g gluten-free cornflour
  • 35g (1/3 cup) dark cocoa powder
  • 10.00 gm gluten-free custard powder
  • 75g Premium 70% Cocoa Chocolate, chopped
  • 20.00 ml pomegranate molasses
  • 1 1/2 tsp rosewater
  • 1 tsp vanilla bean paste
  • Seeds of 1 small pomegranate
  • Pomegranate molasses, extra, to serve (optional)
Instructions:
  • Chill coconut milk in the fridge for 6 hours until solid (avoid shaking the can). Preheat oven to 180°C/160°C fan forced. Grease and line an 18cm round cake pan.
  • Whisk eggs, maple syrup, and vanilla extract with electric beaters until thick and tripled in volume, about 5 minutes. Sift cornflour, cocoa powder, and custard powder together twice. Gently fold sifted mixture into the egg mixture using a large metal spoon until just combined. Pour into prepared pan and bake for 35 minutes or until cake slightly shrinks and springs back when touched. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  • First, carefully open the coconut milk and scoop out the luxurious thick cream into a spacious bowl, saving the coconut water for later. Next, combine the chocolate, molasses, rosewater, 1 tablespoon of the thick coconut cream, and 1 tablespoon of coconut water in a microwave-safe bowl. Heat on Medium-High, pausing to stir midway, until the ingredients are smoothly melted.
  • Mix the vanilla paste into the thick coconut cream until creamy. Slice the cake in half and place the base on a serving plate. Spread whipped coconut cream on the base and sprinkle with half the pomegranate seeds. Top with the remaining cake piece. Spread with ganache, sprinkle with the rest of the pomegranate seeds, and drizzle with extra molasses, if desired.

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