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Chocolate Cake with Pomegranate Swirl

Chocolate Cake with Pomegranate Swirl

There are lots of other simanim we could use—fish heads, sheep heads, gourd, or black-eyed peas—but they’re not all that appetizing for a dessert. (Serve those early in the game, while everyone is still hungry.) For dessert, I tapped the trusty pomegranate once more—finish your Rosh Hashanah meal with a super siman swirl!

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


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


  1. Prepare syrup: In a small saucepan over medium heat, combine pomegranate juice and sugar, and bring to a boil. Reduce heat to a simmer, and cook for 10 to 15 minutes, or until reduced by half.
  2. Meanwhile, remove frozen dessert from the freezer and let soften for about 10 minutes. Transfer to a bowl; swirl in 2 tablespoons pomegranate syrup and seeds. Return to the freezer for 1 hour.
  3. To serve, slice loaf into 8 slices. Top with a scoop of frozen dessert, and drizzle with remaining pomegranate syrup.