Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
The Ultimate Chocolate Cake with Pomegranate
· 8 servings
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.
Make the batter
Combine the wet and dry mixtures, then add the yogurt. Stir until you have a smooth batter. Divide it in half.
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.
Bake and let cool
Bake at 175°C for 35 minutes. Let the two matching chocolate sponges cool completely on a wire rack. Meanwhile, prepare the chocolate cream you'll use to fill the cake.
Make the cream
Bring the cream to a boil in a saucepan. Remove from the heat and break the chocolate into it. Let sit for five minutes, then whisk with a small whisk until smooth. Let cool until the cream firms up slightly and becomes easy to spread.
Layer and glaze
Spread the chocolate cream over one sponge layer and top with the second. Prepare a chocolate glaze the same way as the cream, just make it a bit runnier.
Decorate
Pour the still-warm glaze over the whole cake. Sprinkle with almonds and pomegranate seeds, or other fruit of your choice. Let cool at room temperature, then chill in the fridge to set.