Juicy chocolate-berry cake

Ingredients

Directions

1. 1

   Roughly chop 200 g chocolate and melt over a warm water bath. Stir several times. Remove the chocolate from the stove and let it cool down

2. 2

   Cream butter, salt and brown sugar with the whisk of the hand mixer. Add eggs and vanilla sugar one after the other and stir in. Let melted chocolate slowly shrink while stirring

3. 3

   Mix flour, cocoa and baking powder, add and stir well. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes. If necessary, cover the cake with aluminium foil after about 25 minutes baking time. Remove from the oven, immediately remove from the edge of the springform pan and allow to cool in the pan on a cake rack

4. 4

   Stir 50 ml pomegranate juice, starch and sugar until smooth. Put 200 ml pomegranate juice into a pot, bring to the boil and add berries, bring to the boil again briefly, stir in the mixed starch, bring to the boil and simmer for about 1 minute. Remove from the stove, let cool down for about 15 minutes

5. 5

   Loosen the base from the mould and cut it in half horizontally (the base is very juicy, so something may stick to the knife). Place the bottom cake layer on a cake plate and place a cake ring firmly around it. Spread the berry compote evenly on the base. Carefully place the second cake layer on top and chill for about 1 hour

6. 6

   Roughly chop 150 g chocolate. Heat coconut oil, cream and chopped chocolate in a small pot at low heat, stirring constantly, until the chocolate is completely melted. Let it cool down for about 30 minutes, stirring several times. Pour the chocolate icing onto the cake, spread loosely with the back of a spoon

7. 7

   Refrigerate the cake again for about 1 1/2 hours. Remove the cake from the cake ring and arrange

8. 8

   Waiting time approx. 5 hours