Nutella Chocolate Cake with Cranberries and Pomegranates

Nutella  Chocolate Cake with Cranberries and Pomegranates
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Recipe for Nutella Chocolate Cake with Cranberries and Pomegranates, a fabulous fall dessert.


  • For the cake
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened Dutch-Process Cocoa powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon caking powder
  • 1/4 cup firm packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 large organic egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons Nutella
  • For the Cranberry Filling
  • 1/2 cup cranberries
  • 1/4 cup water
  • pomegranate seeds for garnish


  1. To make the cranberry filling,reduce the cranberries with water under tender about 15 minutes;process to a smooth paste for the filling.
  2. Preheat oven to 350°F and grease a loaf pan with butter.
  3. Sift all the dry ingredients(flour and powders) in large mixing bowl.
  4. In another mixing bowl whisk together oil and sugar until creamy. Crack the egg and whisk some more and stir in vanilla.
  5. Now combine wet and dry mixtures. Pour in the baking pan and set in the oven for about 30 minutes until toothpick inserted comes out clean.
  6. Let cool for at least 2 hours on a rack. Using a table knife loose the edges of the cake and flip in a plate. Halve it ,trim sides(if desired) to give a snazzy hexagonal shape ,slather one half with cranberry filling and top with the other half .Garnish with little more cranberry filling in the center and sprinkle with pomegranate seeds to give a jeweled rubied bedazzled look to the cake.