Chocolate Cake with Blueberry Pomegranate Filling we made this cake for my parents’ 25th wedding anniversary, but it’d be great for any holiday party. a chocolate cake is pretty average in the “baked goods” realm, as well as very rich, but the fruit makes it light and interesting. try it with a glass of red wine, it’s perfect after a big dinner! the cake: mix together 1 cup almond milk, 3/4 cup turbinado sugar, 1/3 cup canola oil, and 3 tsp red wine into the liquid bowl, sift in 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt stir until smooth, then split the batter evenly into two greased 9” circular pans and bake at 350F for 10-15 minutes. the filling: take out the seeds of one pomegranate and place them in a plastic bag. smash them with something heavy until the hard seeds and the juice are separated. poke a few small holes into the bag and let the juice pour into a saucepan. (when smashing the seeds, make sure not to rip the bag. i used an extra bag on the outside.) do the same with two small cartons (3-4 cups) of blueberries. throw out any bad berries, and put the rest in a plastic bag. smash them up until all of the berries are broken. add them to the saucepan. stir in 2 tbsp corn starch, or your favorite thickener. heat on medium low while your cake is baking, stirring occasionally.  put it all together; spread it thick between the two cakes and drizzle on top. garnish with fresh blueberries and a dusting of organic powdered sugar. this feeds about 10 people. serve hot and on the same day as baked. enjoy!
View Separately

Chocolate Cake with Blueberry Pomegranate Filling

we made this cake for my parents’ 25th wedding anniversary, but it’d be great for any holiday party. a chocolate cake is pretty average in the “baked goods” realm, as well as very rich, but the fruit makes it light and interesting. try it with a glass of red wine, it’s perfect after a big dinner!

the cake:

  • mix together 1 cup almond milk, 3/4 cup turbinado sugar, 1/3 cup canola oil, and 3 tsp red wine
  • into the liquid bowl, sift in 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt
  • stir until smooth, then split the batter evenly into two greased 9” circular pans and bake at 350F for 10-15 minutes.

the filling:

  • take out the seeds of one pomegranate and place them in a plastic bag. smash them with something heavy until the hard seeds and the juice are separated. poke a few small holes into the bag and let the juice pour into a saucepan. (when smashing the seeds, make sure not to rip the bag. i used an extra bag on the outside.)
  • do the same with two small cartons (3-4 cups) of blueberries. throw out any bad berries, and put the rest in a plastic bag. smash them up until all of the berries are broken. add them to the saucepan.
  • stir in 2 tbsp corn starch, or your favorite thickener.
  • heat on medium low while your cake is baking, stirring occasionally. 

put it all together; spread it thick between the two cakes and drizzle on top. garnish with fresh blueberries and a dusting of organic powdered sugar. this feeds about 10 people. serve hot and on the same day as baked. enjoy!

(via ffoodd-deactivated20120802)

Source: hipsterfood

Top