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Cooking
The Ultimate Chocolate Cake with Pomegranate
· 8 servings
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.
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.
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.
Bake and let cool
Bake at 175°C for 35 minutes. Let the two chocolate sponge layers cool completely on a wire rack. Meanwhile, prepare the chocolate cream you'll use to fill the cake.
Make the chocolate 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 thickens slightly and reaches a good spreading consistency.
Layer and glaze
Spread the chocolate cream over one sponge layer and place the second layer on top. Prepare a chocolate glaze the same way as the cream, but keep it thinner and more pourable.
Decorate
Pour the warm glaze over the entire cake. Sprinkle with almonds and pomegranate seeds, or other fruit of your choice. Let the cake cool at room temperature, then chill it in the fridge to set.