Chocolate Raspberry Pomegranate Cake

Ultimate Chocolate Cake with Raspberry-Pomegranate Frosting by Clarks Condensed

Last week was my birthday, and Forrest went above and beyond to make it a special day. The past few years, he had bought me a cake, but this year, he decided to try his hand at making a homemade one (well, semi-homemade, I supposed.)

I think Forrest is quite the culinary master, so it was no surprise that this cake was absolutely amazing. The Sunday after my birthday, a lady who was giving the lesson in Relief Society brought in a chocolate cake as part of an object lesson. And none of us got any! The only reason I wasn’t so sad was because I knew I had an even better chocolate cake waiting at home! I loved the addition of chocolate chunks to the batter, and the combination of the raspberry and pomegranate in the frosting and filling.

Now, since I didn’t make this cake, here’s Forrest to talk about it a little bit more!

A few notes on the recipe . . .

Below you will find three recipes — one for the cake, one for the frosting, and one for the filling!

Before putting the cake together I leveled off each layer with a cake leveler, like a giant cheese slicer. Layer cakes are always tricky for me to get put together right, so take your time figuring out how you want to move everything around. Place the bottom layer, the filling, the top layer, and then ice the cake with something like a spatula. Decorate the top with some raspberries. I used some of my extra raspberry filling too. Refrigerate if needed, but serve at room temperature. Enjoy!

Before putting the cake together I leveled off each layer with a cake leveler, like a giant cheese slicer. Layer cakes are always tricky for me to get put together right, so take your time figuring out how you want to move everything around. Place the bottom layer, the filling, the top layer, and then ice the cake with something like a spatula. Decorate the top with some raspberries. I used some of my extra raspberry filling too. Refrigerate if needed, but serve at room temperature.

I don’t like frosting that seems to be almost pure sugar, so this frosting is kind of thick and creamy with a rich fruit and chocolate flavor. Usually I avoid the diabetic coma that is the icing on a lot of cakes, but the icing for this cake was my favorite part. It was Katie’s birthday cake, and she really liked it. Let me know what you think.

By the way, whenever I think of chocolate cake I think of the movie Matilda. One of the kids in the movie is forced to eat a giant chocolate cake, and by the end all of the kids are rebelliously cheering him on. Finally he lifts up the cake platter with a victorious chocolate covered face. That chocolate cake always looked so good to me for some reason. The pictures of the scene at this link aren’t necessarily as appetizing, so view with caution.

 

Raspberry Filling
 
Ingredients
  • 1½ cups Frozen Raspberries, a 12oz bag should be plenty (use fresh raspberries if in season)
  • 2 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ cup sugar
  • 1 tablespoon of pomegranate juice (optional)
Instructions
  1. I would recommend mashing up the raspberries anyway you want, then pouring it through a wire mesh strainer. Otherwise, the tiny raspberry seeds will get stuck in your teeth. They're just a bit annoying. You don't want them to distract from your delicious cake. Sit this to the side for later to mix with some of the chocolate frosting, or add 2 tablespoons of cornstarch, 2 tablespoons of lemon juice, and ¼ cup of sugar to the raspberries in a sauce pan. Bring to a boil while continuously stirring. Once it boils let it cool before you place it on the cake.

Raspberry Pomegranate Chocolate Frosting
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Ingredients

  • 1 1/2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup unsalted butter, 2 sticks at room temperature
  • 1/2 cup cream cheese, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 2 tablespoons of pomegranate juice
  • 1 tablespoon of raspberry juice
six sisters menu plan

Instructions

  1. Mix the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Beat at a lower speed until mixed and smooth. Then turn the speed to high, very high, and beat until light and fluffy for about a minute.
  2. Add pomegranate juice and raspberry juice and beat for about 15 more seconds.
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https://www.clarkscondensed.com/recipe/best-chocolate-cake-recipe/

Ultimate Chocolate Cake Recipe
 
Ingredients
  • 1 18.25 oz box of Betty Crocker Super Moist Chocolate Fudge
  • 1½ cups of semi-sweet chocolate chips (or Hershey's Chocolate Bars)
  • ½ cup of vegetable oil
  • 3 large eggs
  • Butter or spray and flour for greasing and dusting the pans
  • 1 tablespoon pomegranate juice
  • Raspberry Filling:
  • ¼
Instructions
  1. Preheat oven to 325 degrees F.
  2. Grease and dust (with flour) your cake pans.
  3. In a large mixing bowl combine the cake mix, ½ cup of raspberry puree, 1 tablespoon of pomegranate juice, vegetable oil, eggs, ¼ cup of water. Remember to adjust for altitude if necessary. The box has guidelines. Use an electric mixer and blend until smooth. I used an electric whisk, which was kind of fun. You can use an hand mixer if you want.
  4. Mix in the chocolate chips. I used chunks of leftover Hershey's bars from Halloween.
  5. Pour equal amounts of batter into your two cake pans.
  6. Cook about 30 to 35 minutes, which should be when something like a fork or toothpick can be inserted and withdrawn without any dough stuck to it.
  7. Cool the cakes on a wire rack for 15 minutes. Remove the cakes from the pans and cool on a wire rack.

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3 Comments

    • I'm glad you saw it! Facebook makes it so like hardly anyone sees some of my posts -- I'm glad you were one of the lucky 86 ;-)
  • Maybe Thanksgiving will give me a chance to try this one. I'm a sucker for anything with chunks/chips of bittersweet chocolate, and be berries remind me of black forest cake.

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