I just ate a heavenly ice cream bar. It was pomegranate ice cream covered in dark chocolate. I started imagining how wonderful a pomegranate cake covered in a dark chocolate ganache would be.
My regular white cake recipe calls for 1 1/2 cups water. Do you think it would give enough pomegranate flavor if I substitute the water with pomegranate juice? Or should I boil the juice down into a concentrate and then add the 1 1/2 cups of concentrated juice?
It may turn out to just be AWFUL, but I can't not try it out. Any suggestions for me before I get into it?
you could try using some Roses Cocktail Infusions. They just released a pom flavor, and basically its just a syrup but its more on the sweet side as opposed to tart. HTH
Irelandshs~
Good point about the juice being tart. I'll have to consider that. I may have to add some additional sugar if I go with the juice.
Even though its tart, dark chocolate can balance that in my opinion. I find that sometimes raspberry flavoring (like in a cordial) can be tart, yet it tastes awesome with dark chocolate. I think the idea is awesome. Please let us know how it turns out. Pomegranate has become such a posh flavor so its becoming readily available. I remember every year as a kid I loved going back to school in the fall because i got sent with pomegranate seeds!
I would make a small cake with the juice first. There is so much more flavor to pomegrante juice then with other juices. If that does not work I would like to flavorings, syrups, etc. I say give the easy option a whirl first.
Oh wow ... that sounds sooooo good!!! Sorry, I don't have any suggestions, but I'd love to hear how it turns out! Good luck! 
Here is something I found on the internet for you...I hope I get this right.
http://homecooking.about.com/library/archive/blc67.htm
There is also a buttercream recipe at the cake mix doctor's website.
Pomergranate is condensed into Granadine which is an non alcoholic bar juice that they add to many drinks for flavour & colour. If you have even had a Shirley Temple you had Grenadine.
Let us know how it turns out.
Regards,
Claire
Okay ladies...drumroll please... The cake was FANTASTIC!!! I replaced the liquid in my regular recipe with Pomegranate juice. I added 1/4 cup extra sugar to counter act the tartness. I also added 15 drops of the liquid red food coloring. I wanted the cake to be a mauve/rose color.
The dark chocolate ganache was a bit too much for my husband and I. We scaped that off and that thin "crumb coating" thickness of dark chocolate was perfect. My husband also mentioned that if he didn't know it was pomegranate, that he would have a thought it was a kind of cherry flavoring.
I have a picture that I'll try to load sometime soon. It was a beautiful cake to look at. It was moist and yummy. It would have made AWSOME cake balls, but it was gone before I had the chance.
Thanks for your encouragement! I'll definitly do more experimentation with different flavored liquids!
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