HomeBakingClaire Clark’s Chocolate Pomegranate Cake Pomegranates are grown throughout Israel and are used in many different dishes, including cakes such as this. The chocolate is in the icing rather than the cake itself, making for a great contrast of chocolate and spice. Serve with creme fraiche or Greek yoghurt as a dessert. Ingredients For the cake: 330g plain flour 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1 teaspoon bicarbonate of soda 245ml buttermilk 2 medium eggs 270g dark soft brown sugar 1 tablespoon pomegranate molasses 150g treacle 100g unsalted butter, melted For the syrup: 180ml pomegranate juice 170g caster sugar 6 cardamom pods, crushed 1/2 teaspoon rosewater For the chocolate glaze: 20g unsalted butter, diced 120ml double cream 125g dark chocolate, finely chopped To decorate: 1 large pomegranate, seeds Method 1 Heat the oven to 170°C. Grease a 23cm springform cake tin or a petal cake tin and line the base with baking parchment. 2 Sift the flour, ginger, cardamom and bicarbonate of soda into a large mixing bowl. Make a deep well in the centre, add the buttermilk, eggs, sugar, molasses, treacle and melted butter and whisk until smooth. 3 Pour into the prepared tin and bake for 45 minutes or until the cake is well risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin. 4 To make the syrup, put the pomegranate juice, sugar and cardamom in a small pan and bring to the boil, stirring to dissolve the sugar. Boil for 2-3 minutes, then remove from the heat and add the rosewater. Pass through a fine sieve. 5 Allow the syrup to cool slightly, then pour it over the cake in the tin. Leave in the tin for about 15 minutes before turning it out. 6 To make the glaze, put the butter and cream into a small pan and bring to the boil. Pour over the chocolate in a bowl and leave for I minute, then whisk gently to make a shiny glaze. Pour the glaze immediately over the cake and push it to the sides with a spatula, allowing it to fall over the edges slightly. Sprinkle with the pomegranate seeds. Recipe courtesy of Claire Clark’s 80 Cakes Around the World.