Choc Orange Brazilian Cake With Pomegranates

Choc Orange Brazilian Cake With Pomegranates is a deliciously light Christmas chocolate cake.

If you love a chocolate Christmas treat then you'll also love our: Chocolate Shortbread Biscuits, Chocolate Star Christmas Cookies or Salted Caramel Chocolate Bites.

I had seriously been looking for pomegranates for months. Part of my problem is they're not actually available until November but I hadn't done my research. My friend brought up Pomegranates the other day and I mentioned I hadn't seen them anywhere but had been hunting.

When I saw her two days later she had a gift for me - a rosy red pomegranate filled with beautiful ruby red, jewel-like seeds. Isn't she a wonderful friend?

I've since learned you can buy the arils frozen year round but fresh is definitely better.

It's not really a Brazilian cake but it does have Brazil nuts so that counts doesn't it? It's gluten free but a bit lighter than your usual, dense, flourless chocolate cake.  

Why Make This Choc Orange Brazilian Cake With Pomegranate

1. Festive flavour combo – The rich chocolate and vibrant orange flavours make it a delicious seasonal treat, perfect for Christmas (or any special occasion).
2. Visual wow factor – Pomegranate seeds add a bright burst of colour and texture, taking the cake from everyday to a “must-share” dessert.
3. Family-friendly appeal – It’s indulgent enough to feel like a treat, but still something kids (and adults) will love and enjoy together.
4. Great for entertaining – Whether you’re making it for a holiday get-together or a relaxed afternoon tea, it makes for a show-stopping centrepiece that you can prep ahead.
5. Gluten-free – Making it allergy-friendly but still appealing to those who don't need to avoid gluten.

Have you ever blended chocolate and orange zest together in a food processor? When you make this cake (because you're going to make it, it's that good), you will take off the lid after blitzing the two together and be hit with the most amazing scent. It's like a Jaffa in its raw state, it's a wonderful aroma.

After baking, it is even more magical - a bit fluffy but dense at the same time if that makes any sense at all and the orange isn't over-powering but gives it a nice hint of zing. Just make sure you grease and line the cake tin so the cake doesn't stick. 

You could cover it with a rich, chocolate ganache but I think the cream compliments it better and lets the pomegranates show off more than chocolate that might steal the show.

With every bite you get the rich chocolate, zesty orange, smooth cream and then a little burst of sweetness from the beautiful pomegranates.

If you like this recipe you might also like to try the Chocolate orange loaf cake, the mini versions can make a delicious gift.

Enjoy!

Simple Christmas Recipes

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  Maple butter biscuits (shortbread cookies)
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  Best Christmas banana bread recipe

See more Christmas →

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Recipe

Choc orange Brazilian cake with pomegranates

Choc orange Brazilian cake with pomegranates - deliciously light Christmas chocolate cake.

5 from 1 vote

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Course: Dessert

Cuisine: Cake

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Calories: 510kcal

Author: Claire Cameron

1x2x3x

Ingredients

Cake

• ▢ 100 g 3oz brazil nuts
• ▢ 250 g 8oz dark chocolate broken into pieces
• ▢ Zest of ¼ of an orange
• ▢ 150 g 5oz almond meal
• ▢ 250 g 8oz raw sugar
• ▢ 150 g 5oz butter
• ▢ 6 free-range eggs
• ▢ 1 tablespoon baking powder
• ▢ 1 tablespoon cocoa powder
• ▢ 1 teaspoon ginger

Icing

• ▢ ¾ cup of whipping cream
• ▢ 1 teaspoon vanilla bean paste
• ▢ Pomegranate
• ▢ Orange zest
• ▢ Cocoa and desiccated coconut for dusting optional

Instructions

• Pre-heat the oven to 170C (370F) fan-forced and grease and line a 20cm (9"), round spring-form tin.
• Place the Brazil nuts in the bowl of a food processor until fine.
• Remove and set aside.
• Place the chocolate and orange zest in the food processor and process until fine then remove and set aside with the Brazil nut meal.
• Place the sugar, butter, eggs, baking powder, cocoa and ginger into the food processor and process until light and fluffy.
• Scrape down the sides and add the Brazil nuts, almond meal and chocolate mixture and process until smooth.
• Spread into the cake tin and bake for 50mins to 1h 5mins or until a cake tester inserted in the middle comes out clean.
• When the cake is cool, whip the cream with the vanilla until it holds its shape.
• Spread on the cake and top with pomegranate seeds, orange zest and sprinkle with cocoa and desiccated coconut.
• Serve immediately or refrigerate until serving.

Nutrition

Calories: 510kcal | Carbohydrates: 36g | Protein: 9g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 227mg | Potassium: 253mg | Fiber: 4g | Sugar: 27g | Vitamin A: 658IU | Vitamin C: 0.1mg | Calcium: 140mg | Iron: 4mg

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations