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Jamie Geller’s Chocolate Cake with Pomegranate Swirl


Jamie Geller’s Chocolate Cake with Pomegranate Swirl

Store-bought chocolate cake saves time, while pomegranate syrup makes this an easy, decadent treat. This recipe comes from Joy of Kosher.

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  • ½ Cup pomegranate juice
  • 2 Tablespoons sugar
  • 1 pint pareve vanilla frozen dessert
  • 2 Tablespoons pomegranate seeds
  • 1 store-bought pareve chocolate loaf cake


In a small saucepan over medium heat, combine the pomegranate juice and sugar, and bring to a boil. Reduce the heat to a simmer, and cook until reduced by half, 10 to 15 minutes.

Meanwhile, remove the frozen dessert from the freezer and let soften for about 10 minutes. Transfer to a bowl; swirl in 2 tablespoons of the pomegranate syrup and seeds. Return to the freezer for 1 hour. Then serve the cake with the pomegranate syrup-swirled frozen dessert.