So I've spent the last half an hour trying to find a way to describe this cake without saying "moist" over and over again.
People are pretty weird about the word "moist," but what other way are you supposed to say that something is wet but not in a bad way?
Now that we're all a bit uncomfortable, let's talk about this cake and its other non-moist adjectives. It's also rich, decadent, slightly tart, and creamy. The pomegranate kind of works the same way raspberries do when mixed with chocolate, giving it a hint of acidity and adding a little pop of freshness. The whole thing takes maybe an hour between start and swallow, so it'll be a pretty bad ass accessory for your next dinner party or Netflix n' chill night.
It's also time to start packing on the winter weight as fast as possible, so I'm recommending you serve this little number with lots and lots of vanilla ice cream. Like, it really should only be served with vanilla ice cream, because the cake is so dang dense and chocolatey, the ice cream will help break it up a bit and allow you to shove even more of it into your cake hole.
Pomegranate Chocolate Skillet Cake
Serves 8 - 12
- 1 c all-purpose flour
- 2 c sugar, divided into two equal parts of 1 c each
- 1/2 c high-quality cocoa (I used Divine brand, from Whole Foods)
- 1 t baking powder
- 1/2 t salt
- 1.5 c + 2 c pomegranate juice
- 1 stick unsalted butter, softened
- 2 eggs
- 1 t vanilla
- 10 oz dark chocolate chips or chunks
- Pomegranate arils for garnish
- Preheat your oven to 350 degrees and grease a 10" or 12" cast iron-skillet with coconut oil or butter.
- Whisk together the flour, cocoa, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of sugar until fluffy, about two minutes.
- Add the eggs and vanilla and beat to combine. Mix in 1.5 cups of pomegranate juice.
- While mixing on low speed, slowly add the flour mixture 1/2 cup at a time until it is all fully incorporated. Scrape down the sides of the bowl with a spoon or spatula as necessary.
- Fold in the chocolate chips or chunks and pour the batter into the prepared skillet.
- Bake for 30 - 35 minutes until a fork comes out of the center without any crumbs.
- While the cake is baking, bring the remaining 2 cups of pomegranate juice to a boil and whisk in the remaining 1 cup of sugar. Reduce heat to low and simmer until reduced to a syrup.
- Once the cake has been removed from the oven, use a wooden spoon to poke a shit ton of holes in the top. Slowly pour the pomegranate syrup evenly across the surface of the cake and let it all soak in.
- Top with fresh pomegranate arils and vanilla ice cream. Serve warm or store covered in the fridge for up to three days.