At a glance
You'll be making a rich, intensely chocolatey two-layer cake that comes together with simple techniques—just whip, mix, and bake. The real magic happens with the chocolate cream filling and glaze that you'll make while the layers cool, plus a finishing touch of pomegranate seeds and almonds that add a beautiful pop of color and flavor.
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Whip the eggs
In the bowl of a stand mixer, whip the eggs with the sugar until foamy. Gradually pour in the melted butter, whisking it into the mixture. In a separate bowl, combine the flour with cocoa powder, a pinch of salt, and baking soda. Mix thoroughly.
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Make the batter
Combine the wet and dry mixtures, then stir in the yogurt. Mix until you have a smooth batter, then divide it in half.
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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 the batter in two batches, one half at a time.
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