At a glance
You'll whip up a simple cocoa batter, bake two chocolate sponge layers, and let them cool thoroughly, which is well worth the wait. Meanwhile, you'll make a rich chocolate cream from cream and dark chocolate to fill the cake and coat it with a runnier glaze. Finish with a scattering of fruit, like pomegranate seeds, then let it set briefly in the fridge.
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Whip the batter base
In the bowl of a stand mixer, beat the eggs with the sugar until foamy. Gradually pour in the melted margarine, whisking it into the mixture. Combine the flour with the cocoa, a pinch of salt and the baking soda. Mix very thoroughly.
For this step
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Make the batter
Combine the wet and dry mixtures, then add the yogurt. Stir until you have a smooth batter. Divide it in half.
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Prepare the tin
Get a springform cake tin, 23–26 cm in diameter, ready and line it with baking paper. If you have two tins of the same size, prepare both. If you only have one, bake one half of the batter first, then the other.
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