Serves 6-8
Ingredients
Chocolate Cake
- 270g brown sugar
- 185ml milk
- 125g butter cubed
- 50g cocoa powder
- 1/4 tsp bicarb soda
- 150g self-raising flour
- 2 tbsp plain flour
- 3 eggs
- 75g Pomlife pomegranate arils
Ganache
- 350g dark chocolate
- 350ml cream
Method
- Preheat oven to 160°C. Lightly grease a cake tin, lining the base and sides with non-stick baking paper.
- In a large saucepan add sugar, milk and butter. Sift the cocoa and bicarb soda into the mixture. Place the pan over medium-low heat and whisk until the mixture is smooth (don’t boil). Remove from the heat and set aside for 5 minutes to cool slightly.
- Sift half of the self-raising and plain flours into the pan. Use the whisk to stir until the mixture is smooth and repeat with the remaining flour. Add the eggs and continue to stir until well combined.
- Pour the mixture into the prepared cake tin, tap to release the air bubbles. Bake in the oven for 45-55 minutes or until an inserted skewer comes out clean. Set aside for 2 minutes before turning onto a wire rack to completely cool.
- In a small saucepan, gently heat the cream (don’t boil), Break up the dark chocolate into a small bowl and pour over the cream, stirring until the mixture is smooth and shiny. Drizzle over the cooled chocolate cake and top with Pomlife fresh pomegranate arils.
