Introduction

This Pomegranate Mousse Fantasy Cake is a stunning dessert that combines light sponge layers soaked in pomegranate liqueur, a glossy pomegranate gelee, and rich chocolate mousse. Perfect for special occasions, it’s both elegant and full of vibrant flavors.

A single slice of layered cheesecake is shown, with a dark brown chocolate crust at the bottom, a thick smooth white cream cheese layer in the middle, and a glossy red cherry topping layer on top. A dollop of white whipped cream with a soft, fluffy texture sits on one corner of the slice, sprinkled with small dark chocolate shavings. Two shiny red cherries with green stems rest against the whipped cream. The dessert is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1/3 cup sugar
3/4 cup all-purpose flour
1 tsp baking powder
1/4 cup butter, melted
2 cups pomegranate juice
1/2 cup sugar
2 tablespoons agar gelatin
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
1 1/2 cup chocolate chips
1/2 cup milk
1 tablespoon shortening
3/4 cup pomegranate liqueur (for soaking sponge cake layers)

Instructions

Step 1: Preheat oven to 350°F (177°C). Line the base of a 6-inch round cake pan with parchment paper. In a stand mixer bowl, whisk eggs and 1/3 cup sugar on high for 5-6 minutes until pale and voluminous.
Step 2: Sift together flour and baking powder. Gently fold the dry ingredients into the egg mixture. Carefully fold in melted butter. Pour batter into the pan and bake for 25-28 minutes until golden and set. Cool completely and slice into 3-4 layers.
Step 3: Line a 6-inch round pan with plastic wrap. In a saucepan, combine pomegranate juice, 1/2 cup sugar, and 2 tablespoons agar gelatin. Heat on medium-high until simmering, boil for 30 seconds, then remove from heat. Pour into prepared pan and refrigerate until set, about 20 minutes. Remove gelee from pan.
Step 4: Line an 8 or 9-inch springform pan sides with plastic wrap or acetate cake collar. Place one sponge layer in pan and brush generously with pomegranate liqueur. Repeat with second layer. Add the pomegranate gelee layer on top, then cover with remaining soaked sponge layers.
Step 5: In a large bowl, cream softened butter, sweetened condensed milk, melted chocolate, cocoa powder, and vanilla extract until smooth (2-3 minutes). Set aside.
Step 6: In a separate bowl, whisk egg whites to soft peaks. In a saucepan, heat water and 2 tablespoons agar gelatin until simmering and thickened (~3 minutes). Gradually add 2 cups sugar in 1/2 cup increments, mixing after each addition. Bring syrup to a boil and cook 2 more minutes.
Step 7: With mixer at medium speed, slowly stream hot sugar syrup into egg whites, avoiding the whisk. Increase speed to high and whip for 6-7 minutes until meringue thickens and cools.
Step 8: Fold chocolate mixture and lemon juice gently into the meringue. Mix an additional 2 minutes until combined.
Step 9: Pour the mousse over the assembled cake layers and sides quickly before it sets. Use an offset spatula to smooth the surface. Refrigerate for 1 hour to set.
Step 10: For the chocolate glaze, combine 1 1/2 cup chocolate chips, milk, and shortening in a heatproof container. Microwave in 30-second bursts, stirring until smooth and lump-free. Let cool 5-7 minutes.
Step 11: Remove cake from springform pan. Place on wire rack over a tray. Pour glaze evenly over top and sides, spreading with a spatula. Garnish with melted white chocolate drizzle and fresh pomegranate arils. Keep refrigerated until serving.

Tips & Variations

Use ripe, fresh pomegranate arils for garnish to add a juicy burst and attractive color contrast.
Substitute agar gelatin with unflavored gelatin if preferred, but adjust quantities as agar sets firmer and faster.
For an alcohol-free version, soak sponge layers with pomegranate juice mixed with a little simple syrup instead of pomegranate liqueur.
To deepen the chocolate flavor, add a teaspoon of espresso powder to the chocolate mousse mixture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain mousse texture and glaze shine. Before serving, allow the cake to sit at room temperature for 15-20 minutes for the best flavor. Avoid freezing as the mousse texture may change.

How to Serve

A slice of layered cake on a white plate, showing three distinct layers from bottom to top: a dark brown crumbly base, a thick smooth white middle layer, and a glossy bright red jelly-like top layer. On top sits a fluffy white whipped cream dollop sprinkled with small chocolate bits. Two shiny red cherries with their green stems lean against the cream. The background features a soft white marbled surface, creating a clean, elegant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled a day ahead and kept refrigerated. This resting time allows the flavors to meld and the mousse to set perfectly.

What if I don’t have agar gelatin?

You can substitute agar gelatin with unflavored gelatin powder. Use about twice the amount of gelatin compared to agar, and hydrate it according to package instructions before adding to your mixture.