The Most Chocolatey Cake with Pomegranate
·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.
Make the batter
Combine the wet and dry mixtures, then stir in the yogurt. Mix into a smooth batter and divide it in half.
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.
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.
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.
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.
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.
