The Most Chocolatey Cake with Pomegranate

Step-by-step method

At a glance

You're making a decadently rich, no-fuss chocolate cake that comes together with simple mixing and whipping—no fancy techniques needed. The main thing to watch is letting the chocolate cream cool to the right spreadable consistency before layering, and giving the final glazed cake time to set in the fridge. Top it off with pomegranate seeds or your favorite berries for a beautiful, delicious finish.

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Whip the eggs

In a stand mixer bowl, whip the eggs with the sugar until foamy. Gradually pour in the melted butter, whisking it into the mixture. Combine the flour with cocoa, a pinch of salt, and baking soda, and mix very thoroughly.

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3 piece
Chicken Eggs

500 gram
Brown Cane Sugar

125 gram
Vegetable Fat, Butter Flavor

340 gram
Medium-Fine Wheat Flour

190 gram
Cocoa

3 gram
Salt

10 gram
Baking soda
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Make the batter

Combine the wet and dry mixtures, then stir in the yogurt. Mix into a smooth batter and divide it in half.

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250 gram
Semi-Skimmed Plain Yogurt

250 gram
Full-fat Plain Yogurt
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Prepare the pan

Prepare a springform cake pan, 23–26 cm in diameter, and line it with baking paper. If you have two pans 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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Bake, then let cool

Bake at 175°C for 35 minutes. Let the two chocolate cake layers cool completely on a wire rack. Meanwhile, prepare the chocolate cream for filling the cake.
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Make the cream

Bring the cream to a boil in a saucepan. Remove from the heat and break the chocolate into it. Let it sit for five minutes, then whisk with a small whisk until smooth. Let it cool until the cream firms up slightly and becomes easy to spread.

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100 milliliter
Whipping Cream 33%

100 gram
85% Dark Chocolate
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Layer and glaze

Spread the chocolate cream over one cake layer and place the second layer on top. Prepare a chocolate glaze the same way as the cream, just make it thinner and more pourable.

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150 gram
Whipping Cream 33%

100 gram
85% Dark Chocolate
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Decorate

Pour the still-warm glaze over the entire 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.

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150 gram
Sliced Almonds

100 gram
Pomegranate

The Most Chocolatey Cake with Pomegranate

Name: Decadent Chocolate Cake with Pomegranate
Prep time: 28 min
Cook time: 95 min
Total time: 238 min
Yield: 8
Cuisine: American
Ingredients: 250 gram Semi-Skimmed Plain Yogurt; 100 milliliter Whipping Cream 33%; 340 gram Medium-Fine Wheat Flour; 3 piece Chicken Eggs; 150 gram Sliced Almonds; 250 gram Full-fat Plain Yogurt; 200 gram 85% Dark Chocolate; 190 gram Cocoa; 100 gram Pomegranate; 125 gram Vegetable Fat, Butter Flavor; 150 gram Whipping Cream 33%; 3 gram Salt; 500 gram Brown Cane Sugar; 10 gram Baking soda

bohynekuchyne

Prep 28 min Cook 1 h 35 min

Plus 1 h 40 min of resting (not counted in active time)

14 Ingredients

7 Steps

Medium Difficulty

What's in it?

1011 kcal

Calories

128 g

Carbohydrates

53 g

Fats

22 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

No fussy techniques here, just a truly one-of-a-kind flavor. This cake is really, really chocolatey. You can decorate it just like I did, with pomegranate. Raspberries, strawberries, or redcurrants also look lovely, especially if you're baking this in summer. In winter, try topping it with starfruit or physalis instead.

Vegetarian High-protein Desserts Indulgent treats To impress

Step-by-step method

At a glance

Whip the eggs

For this step

Make the batter

For this step

Prepare the pan

Bake, then let cool

Make the cream

For this step

Layer and glaze

For this step

Decorate

For this step

The Most Chocolatey Cake with Pomegranate

Ingredients — what you'll need

What's in it?

About this recipe

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