Go Back
+ servings

New Year Champagne Cake with Pomegranate and Ruby Chocolate

This champagne cake with pomegranate and ruby chocolate is the perfect celebratory cake! Light, fresh, moist, beautiful and well, champagne flavored ;). 
Prep Time1 hr 30 mins
Cook Time40 mins
Resting time20 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: European
Keyword: new year cake
Servings: 12 people
Author: Dea Kepic


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.
    Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!