In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

A Heavenly Treat: Small Chocolate Cake with Ganache and Pomegranate

Craving something sweet but don’t want to commit to a full-sized dessert? This Small Chocolate Cake is your answer! Perfect for intimate gatherings or a cozy night in, this cake delivers the rich flavors of chocolate in a perfectly portioned size. Topped with a luscious ganache and adorned with pomegranate arils, it’s not just a treat for your taste buds but also a feast for the eyes. Let’s dive into how you can create this delectable dessert!

Ingredients You’ll Need

For the Cake: – 1/2 cup all-purpose flour – 5 tablespoons unsweetened cocoa powder – 1/2 teaspoon baking soda – 1/3 cup neutral oil (like canola or grapeseed) – 1/2 cup granulated sugar – 1/3 cup full-fat sour cream – 1 large egg – 1/2 teaspoon vanilla extract – 1 tablespoon warm coffee

For the Ganache: – 3 ounces semisweet chocolate, chopped – 1/4 cup heavy cream – Splash of light corn syrup (optional, for a smoother finish)

Garnish: – Pomegranate arils

Step-by-Step Instructions

1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and position a rack in the lower third. This placement helps the cake bake evenly. Line the bottom of a 6-inch round cake pan with parchment paper and lightly grease the sides with oil to ensure the cake releases easily.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and baking soda. This ensures an even distribution of the leavening agent and cocoa, giving your cake a consistent flavor and texture.

3. Combine the Wet Ingredients: In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla extract, and warm coffee. The coffee enhances the chocolate flavor without overpowering it.

4. Create the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to a denser cake.

5. Bake the Cake: Transfer the batter into your prepared cake pan and bake for 29-32 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean. The cake will also start to pull away from the sides of the pan when it’s ready.

6. Cool and Remove: Once baked, allow the cake to cool slightly. Carefully tilt it into one hand, peel off the parchment paper, and place it on a small cake stand.

7. Prepare the Ganache: In a double boiler or a heatproof bowl set over a pan of simmering water, combine the chopped chocolate, cream, and a splash of corn syrup if using. Stir over medium heat until the mixture is smooth and glossy. Alternatively, use a microwave on low power in 25-second increments, stirring in between.

8. Garnish and Serve: Pour the ganache over the cooled cake, letting it drip down the sides for a rustic look. Garnish with fresh pomegranate arils for a pop of color and a burst of tartness that complements the rich chocolate.

Final Thoughts

This Small Chocolate Cake is not just easy to make but also incredibly satisfying. The combination of rich chocolate, smooth ganache, and juicy pomegranate arils creates a harmonious blend of flavors and textures. Whether you’re celebrating a special occasion or simply indulging in a mid-week treat, this cake promises to deliver pure chocolate bliss in every bite.

Share Your Experience!

Did you try making this delightful cake? We’d love to hear from you! Leave a review and let us know how it turned out. Happy baking!

Nutrition Information

Yield: 4 servings
Serving Size: 1 slice
– Calories: 626
– Total Fat: 37g
– Saturated Fat: 11g
– Trans Fat: 0g
– Unsaturated Fat: 22g
– Cholesterol: 75mg
– Sodium: 193mg
– Carbohydrates: 73g
– Fiber: 6g
– Sugar: 52g
– Protein: 7g

Enjoy every decadent bite of this small chocolate wonder!

Small Chocolate Cake

This small chocolate cake is perfect for a cozy gathering or when you need a sweet treat without leftovers. Enjoy the rich ganache and delightful pomegranate garnish!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 32 minutes mins

Cooling Time 10 minutes mins

Total Time 52 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 626

Ingredients Equipment Method Notes

Ingredients

  

For the cake

• 63 g all-purpose flour
• 5 tablespoons unsweetened cocoa powder
• 0.5 tsp baking soda
• 80 ml neutral oil (like canola or grapeseed)
• 100 g granulated sugar
• 80 ml full-fat sour cream
• 1 large egg
• 0.5 tsp vanilla extract
• 15 ml warm coffee

For the ganache

• 85 g semisweet chocolate, chopped
• 60 ml heavy cream
• 1 splash light corn syrup (to keep the frosting smooth, optional)
• 1 g pomegranate arils, for garnish

Equipment

• 6-inch Round Cake Pan
• Double Boiler

Method

 

1. Preheat the oven to 350°F, and position a rack in the lower third of the oven. Line a 6-inch round cake pan with parchment paper on the bottom, and lightly grease the sides with oil.
2. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
3. In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla, and coffee. Combine the two bowls, mixing just until combined.
4. Pour the batter into the cake pan, and bake for 29-32 minutes, or until a toothpick inserted into the cake comes out clean. If under-baked, the cake will slightly sink.
5. Remove the cake from the pan, peel off the parchment, and place it on a small cake stand.
6. In a double boiler or microwave, melt the chopped chocolate, cream, and corn syrup (if using), stirring until smooth.
7. Pour the chocolate ganache over the cake, and garnish with pomegranate arils.

Notes

This cake is perfect for small gatherings. Feel free to substitute the pomegranate arils with berries or nuts for a different texture.