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Pomegranate Mousse Fantasy Cake Recipe

★★★★★

4.9 from 136 reviews
  • Author: Harper
  • Total Time: 10 hours 25 minutes
  • Yield: 14 servings 1x
  • Diet: Vegetarian

Description

This Pomegranate Mousse Fantasy Cake is a stunning dessert that combines light and airy layers of sponge cake soaked in pomegranate liqueur, a vibrant pomegranate gelee, and a rich chocolate mousse infused with a delicate meringue. Topped with a silky chocolate glaze and garnished with fresh pomegranate arils, this cake offers a perfect balance of tartness, sweetness, and creamy chocolate indulgence, ideal for special occasions or festive celebrations.

Ingredients

Scale

Sponge Cake

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

Pomegranate Gelee

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

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
  • 6 large egg whites
  • 2 tbsp lemon juice
  • 2 tbsp agar gelatin
  • 1/2 cup water
  • 2 cups sugar

Additional Ingredients for Assembly & Glaze

  • 3/4 cup pomegranate liqueur (for soaking sponge cake layers)
  • 1 1/2 cup chocolate chips (for glaze)
  • 1/2 cup milk (for glaze)
  • 1 tablespoon shortening (for glaze)
  • Melted white chocolate (for drizzle garnish)
  • Fresh pomegranate arils (for garnish)

Instructions

  1. Prepare Sponge Cake: Preheat your 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 together eggs and sugar on high speed for 5-6 minutes until the mixture is pale and voluminous. Sift together flour and baking powder, then gently fold into the egg mixture. Carefully fold in melted butter. Pour batter into the pan and bake for 25-28 minutes, until golden and set. Allow the cake to cool completely, then slice into 3-4 even layers.
  2. Make Pomegranate Gelee: Line a 6-inch round pan with plastic wrap to create a leak-proof seal. In a saucepan over medium-high heat, combine pomegranate juice, sugar, and agar gelatin. Bring to a simmer, boil for 30 seconds, then remove from heat. Pour the hot mixture into the prepared pan and refrigerate until set, about 20 minutes. Once set, carefully lift the gelee out using the plastic wrap.
  3. Assemble Cake Base: Line the sides of an 8 or 9-inch springform pan with plastic wrap or an acetate cake collar. Place one layer of sponge cake in the pan and brush it generously with pomegranate liqueur. Repeat with the second sponge layer, soaking it similarly. Place the pomegranate gelee on top, then cover with the remaining sponge layers, each soaked with pomegranate liqueur.
  4. Prepare Chocolate Mousse Base: In a large bowl, cream together softened butter, sweetened condensed milk, melted chocolate chips, cocoa powder, and vanilla extract until smooth, about 2-3 minutes. Set this mixture aside.
  5. Make Hot Sugar Syrup: In a small saucepan, combine water and agar gelatin. Heat over medium heat until the agar gelatin dissolves and the mixture thickens slightly (about 3 minutes). Gradually add sugar in 1/2 cup increments, stirring after each addition. Bring the syrup to a boil and cook for an additional 2 minutes. Remove from heat.
  6. Prepare Meringue: In a separate clean bowl, whisk egg whites to soft peaks. With the mixer at medium speed, slowly drizzle the hot sugar syrup into the egg whites without touching the whisk. Increase speed to high and whip the mixture for 6-7 minutes until stiff, thick, and cool to the touch.
  7. Combine Mousse and Meringue: Gently fold the chocolate butter mixture and lemon juice into the meringue until fully incorporated, mixing an additional 2 minutes for a smooth mousse.
  8. Finish Cake Assembly: Quickly pour the prepared chocolate mousse over the assembled cake layers in the springform pan, covering the top and sides before the mousse sets. Smooth the surface using an offset spatula. Refrigerate the cake for 1 hour to allow the mousse to set firmly.
  9. Prepare Chocolate Glaze: In a heatproof container, combine 1 1/2 cups chocolate chips, milk, and shortening. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and free of lumps. Allow the glaze to cool for 5-7 minutes to thicken slightly.
  10. Glaze and Garnish Cake: Remove the chilled cake from the springform pan. Place it on a wire rack over a tray. Pour the chocolate glaze evenly over the top and sides, using a spatula to spread and cover thoroughly. Drizzle melted white chocolate decoratively over the glazed cake and garnish with fresh pomegranate arils. Keep the cake refrigerated until ready to serve.

Notes

  • Ensure the sponge cake is completely cool before slicing to achieve clean, even layers.
  • Agar gelatin is used instead of traditional gelatin to keep the recipe vegetarian-friendly.
  • Use freshly juiced pomegranate or high-quality bottled juice for the best flavor in the gelee.
  • Gradually adding the sugar syrup to the egg whites prevents the meringue from seizing and helps achieve a glossy, stable mousse.
  • Refrigerate the cake for at least one hour to allow mousse and gelee layers to set properly before glazing.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Keywords: pomegranate mousse cake, chocolate mousse cake, pomegranate gelee, layered cake, mousse dessert, holiday cake

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