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Pomegranate Mousse Fantasy Cake

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4.2 from 28 reviews

Decadent Pomegranate Chocolate Mousse Cake featuring layers of airy sponge cake soaked in pomegranate liqueur, a tart pomegranate gelee, rich chocolate mousse, and a glossy chocolate glaze, garnished with white chocolate and pomegranate arils. This elegant dessert balances fruity tang with creamy chocolate in a multi-textured cake perfect for special occasions.

Ingredients

Scale

For Sponge Cake:

  • 3 large eggs
  • 1/3 cup sugar
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 cup butter, melted

For Gelee:

  • 2 cups pomegranate juice
  • 1/2 cup sugar
  • 2 tablespoons agar gelatin

For Chocolate Mousse:

  • 1 cup unsalted butter, softened
  • 1 cup sweetened condensed milk
  • 1/2 cup chocolate chips, melted
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup water
  • 2 tbsp agar gelatin
  • 2 cups sugar
  • 6 large egg whites
  • 2 tbsp lemon juice

For Chocolate Glaze:

  • 1 1/2 cup chocolate chips
  • 1/2 cup milk
  • 1 tablespoon shortening
  • 3/4 cup pomegranate liqueur (for soaking sponge cake layers)

Instructions

  1. Prepare Sponge Cake: Preheat oven to 350°F (177°C). Line the base of a 6-inch round cake pan with parchment paper. Place eggs and sugar in a stand mixer bowl, whisk on high for 5-6 minutes until pale and voluminous. Sift together flour and baking powder. Fold sifted dry ingredients gently into eggs. Fold in melted butter carefully. Pour batter into pan and bake for 25-28 minutes until golden and set. Cool completely and slice into 3-4 layers.
  2. Make Pomegranate Gelee: Line a 6-inch round pan with plastic wrap for a leak-proof seal. In a saucepan, combine pomegranate juice, sugar, and agar gelatin. Heat on medium-high until simmering, boil 30 seconds, then remove from heat. Pour into prepared pan and refrigerate until set, about 20 minutes. Remove gelee from pan using plastic wrap.
  3. Assemble Cake Base: Line an 8 or 9-inch springform pan sides with plastic wrap or acetate cake collar. Place one sponge cake layer in pan and brush generously with pomegranate liqueur. Add second sponge layer soaked similarly. Add gelee layer on top, then cover with remaining sponge layers soaked with liqueur.
  4. Prepare Chocolate Mousse: In a large bowl, cream softened butter, sweetened condensed milk, melted chocolate, cocoa powder, and vanilla until smooth (2-3 minutes). Set aside. In a separate bowl, whisk egg whites to soft peaks. In a saucepan, heat water and agar gelatin until simmering and thickening (~3 minutes). Gradually add sugar in 1/2 cup increments, mixing after each addition. Bring syrup to boil and cook 2 more minutes.
  5. Make Meringue: With mixer at medium speed, slowly stream hot sugar syrup into egg whites, avoiding whisk. Increase speed to high and whip for 6-7 minutes until meringue thickens and cools. Fold chocolate mixture and lemon juice into meringue gently, mix an additional 2 minutes.
  6. Finish Cake Assembly: Pour mousse over the assembled cake layers and sides quickly before mousse sets. Use offset spatula to smooth surface. Refrigerate for 1 hour to set.
  7. Prepare Chocolate Glaze: In a heatproof container, combine chocolate chips, milk, and shortening. Microwave in 30-second bursts, stirring until smooth and lump-free. Cool glaze 5-7 minutes.
  8. Glaze and Garnish Cake: Remove cake from springform pan. Place on wire rack over tray. Pour glaze evenly over top and sides of cake, spreading with spatula. Garnish with melted white chocolate drizzle and fresh pomegranate arils. Keep refrigerated until serving.

Notes

  • Ensure all components are fully cooled before assembling to avoid melting layers.
  • Agar gelatin can be substituted with gelatin sheets if preferred, but results may vary.
  • Make sure to soak the sponge layers well with pomegranate liqueur for extra flavor and moisture.
  • Use fresh pomegranate arils for garnish to add crunch and freshness.
  • This cake requires refrigeration and should be served chilled for best texture and flavor.
  • Adjust baking time according to oven specifics; cake is done when a toothpick inserted comes out clean.

Find it online: https://yumfoodusa.com/pomegranate-mousse-fantasy-cake/