Buttermilk Cake with Pomegranate Chocolate GanacheYum
Everyone loves a good moist cake. Whether it’s for a birthday (like mine was), or just for a little treat for yourself, nothing is better than a really moist, delicate cake. At the same time, nothing is worse than a dry cake. You know the type. The kind of cake where you need a glass of water for every bite? There’s not much worse than that!
Buttermilk adds something truly wonderful to cakes. It makes it so moist and crumbly. To me, there is such a thing as ‘good moist’ and ‘bad moist’ when it comes to cake. Have you ever had cake that someone’s tried to make ‘moister’ with oil? (Side note: Is moister a word?). Well I have. Yes, it was my cake, but I learned a lesson. Oil does not a ‘good moist’ cake make.
Buttermilk, however, makes a fabulous cake; Tender, delicate and flavoursome. I made this a single tier cake, because there wasn’t that many of us eating it, so this recipe is for one layer. You can double or triple it up as you see fit.
This is the same ganache as I use in my Death by Chocolatey Passion. The dark chocolate contrasts well with the moist sweet cake and the fresh, sweet pomegranate so it works very nicely here. This may be but a humble one-tier cake, but I wouldn’t judge you if you were to double (or triple – sure why not?) this recipe!
- 250g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tsp salt
- 200ml buttermilk
- 125g softened butter
- 200g caster sugar
- 3 large free-range eggs
- 85g dark chocolate (70% cocao solids)
- 35g butter
- The seeds of half a pomegranate
- Preheat the oven to 180C/350F.
- Sift the flour, bicarbonate of soda, baking powder and salt into a bowl.
- Using a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Add a little of the flour to stabilise the mixture if necessary.
- Add the flour a third at a time, alternating with the buttermilk which is added in 2 additions. Flour should be the last thing added.
- Grease a cake tin (mine was 22cm) and place a circle of greaseproof paper on the bottom.
- Pour in the mixture, smooth out the top and place in the oven.
- Bake for around 30 minutes, until the cake is golden brown and has risen. The cake is done when a skewer comes out clean.
- While the cake bakes, prepare the ganache.
- Place a heat proof bowl over a saucepan of simmering water.
- Add the chocolate, and allow to melt completely. Add the butter, and stir until the butter has melted and is completely combined with the chocolate.
- Take the bowl off the heat and allow to cool. You want to apply it to the cake when it is just about cool, but not yet set. It should just about pour onto the cake.
- Once the cake is out of the oven, cool it completely on a wire rack.
- When you're ready to assemble, pour the ganache over top, spreading it with a spatula to the edges of the cake.
- Sprinkle over a generous helping of the pomegranate seeds and allow to set completely.
- Don't refrigerate this cake as it will make the ganache far too firm.
- Serve and enjoy!