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New Year Champagne Cake with Pomegranate and Ruby Chocolate

20. October, 2018
New year champagne cake with pomegranate and ruby chocolate

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What cake is more appropriate for a New Year cake than a cake with champagne? I think that a champagne cake is obligatory to be called a New Year’s cake right? And this one is with pomegranates, which are in season around that time, and my new love ruby chocolate. You won’t have any guests left underwhelmed with this New Year Champagne Cake with Pomegranate and Ruby Chocolate.
If you wish to know more about ruby chocolate, check my recipe for Ruby chocolate blondies and read all about this new pink chocolate.

New year champagne cake with pomegranate and ruby chocolate

This is a recipe for this years #Choctoberfest and is sponsored by one of the event’s sponsor Sprinkle Pop. They kindly sent us sprinkles of our choice to use in our recipes. I picked wedding sprinkles mix but they worked great for a New Year cake decoration. I also used their edible glitter silver stars, so lovely!  They have a lot of different, unique sprinkle mixes for any occasion you can think of really! Check their collections here.

New year champagne cake with pomegranate and ruby chocolate

New year champagne cake with pomegranate and ruby chocolate

I really wanted to make a New Year appropriate cake, so I knew I wanted to use champagne but that doesn’t mean that this cake is only good for New Year, it’s for any special occasion (also for a not so special occasion because if you make this cake for it, it turns into a special occasion for sure). To make things even more interesting I used pink ruby chocolate (you can use white chocolate instead) because since I bought it, I try to use it everywhere and see how it works (it’s also just so good!).

New year champagne cake with pomegranate and ruby chocolate

The New Year Champagne Cake with Pomegranate and Ruby chocolate is a multi-layer cake composed of:

  • 5 vanilla genoise sponge cakes soaked in champagne syrup
  • Pomegranate pastry cream
  • Ruby chocolate ganache with pomegranate and champagne

The champagne cake with pomegranate is light, fresh, moist and well, champagne flavored haha. If you don’t like the champagne flavor you probably won’t like this cake. But if you do, you will very much enjoy it.
For this recipe use your favorite champagne or one that is sweet.

New year champagne cake with pomegranate and ruby chocolate

New year champagne cake with pomegranate and ruby chocolate


Vanilla genoise sponge
200 g eggs (4 eggs)
200 g sugar
1 tsp vanilla extract
200 g flour
80 g butter, melted

Pomegranate pastry cream
500 g pomegranate juice
4 egg yolks
100 g sugar
20 g cornstarch
50 g butter

Ruby chocolate ganache 
320 g ruby chocolate
90 ml champagne
80 ml pomegranate juice
1 tsp vanilla extract

Champagne syrup
80 ml champagne
40 g sugar

White chocolate decoration with sprinkles
300 g white chocolate
Sprinkle Pop wedding mix sprinkles
Sprinkle pop edible glitter stars


Vanilla genoise sponge
Preheat the oven to 190°C and line two 30 x 40 cm baking sheets with parchment paper. Whisk the eggs and sugar over a bain-marie until they reach 37°C (you can also check with a finger, it should be body temperature). Remove from the heat, add vanilla extract and continue to whisk on high speed for 5 minutes or until it triples in volume. Gently fold the flour into the egg mixture. Before the flour is fully mixed in, take 2 large scoops and mix it in with the melted butter. Now add that butter mixture to the base mixture and continue to fold it in until it’s incorporated and smooth. Pour the batter into the prepared baking trays and bake it for 12-15 minutes. It’s done when it lightly changes color to golden brown and springs back when pressed lightly. Take out of the oven and let them cool.
After cooled, cut out five 15 or 16 cm rings. You will not get 5 whole circles and will have to make 2 circles of two half parts.

Pomegranate pastry cream
Mix the egg yolks, sugar, cornstarch with 2 tablespoons of pomegranate juice. Bring the pomegranate juice to a simmer and then slowly pour it into the egg yolk mixture while whisking. Pour all the juice back to the pot and boil the pastry cream for 3 minutes. Remove from the heat and cool to room temperature. Mix in the butter and set aside.

Ruby chocolate ganache
Boil the champagne with pomegranate juice, pour over ruby chocolate and vanilla extract. Let it sit for 2 minutes then mix until homogeneous.

Champagne syrup
Bring the champagne and sugar to a boil, remove from the heat and let it cool.

Divide the ganache into two parts. You will use one half to frost the cake. Divide the pomegranate pastry cream into 3 parts. To one part add a few tablespoons of ruby ganache and mix.
Place a whole circle of the genoise at the bottom of your cake pan. Pour over a few tablespoons of the champagne syrup to moisten it. Spread one part of the pomegranate cream on. Put a genoise circle on top and moisten with the syrup. Spread the smaller part of the ganache on top. Cover with genoise layer and moisten it with syrup. Add a layer of the mixed pomegranate pastry cream. Cover with a moistened genoise layer, add the last layer of the pomegranate pastry cream and top with a whole genoise sponge layer, moisten with the last of the syrup. Put the cake in the fridge to chill for a few hours and make decorations.

Temper the white chocolate, spread it on a silicon mat or parchment paper and sprinkle with sprinkles and some silver stars. Run the knife through chocolate to outline rectangles. I made 2 rows of 7 rectangles. Leave to set and break into desired shapes.

Warm up your leftover ganache to make it a bit runnier. Take the cake out of the fridge and frost it with the ganache. Place the chocolate rectangles around the cake and sprinkle the top with the sprinkles and silver stars.

You are done!


  • For New Year’s evening, it would be awesome to add a few sparkles and light them on a cake.
  • You could use white chocolate instead of ruby but the flavor will be different.
  • For pomegranate juice, I just squeezed 6 halves of big pomegranates.


New year champagne cake with pomegranate and ruby chocolate


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