Granatapfelkuchen mit dunkler Schokolade
Geschrieben von Wendy Macfarlane
•Versand am Juli 23 2021
Category
Dessert
Servings
8
Prep Time
20 minutes
Cook Time
40 minutes
Author:
Raylin Wynne
Dark chocolate, pomegranates and caramel = mouth-wateringly delicious combo.
This dense two-layered chocolate cake, with a caramel centre and chocolate pomegranate ganache topping will have you coming back for a second (or third) slice. Serve it with a cup of tea, coffee or fresh pomegranate juice for an afternoon treat.
Ingredients
-
225g all purpose flour
-
255g granulated white sugar
-
95g unsweetened cocoa powder
-
1 1/2 tsp baking soda
-
3/4 tsp salt
-
2 large eggs
-
250ml buttermilk
-
125ml butter, melted
-
1 tbsp vanilla extract
-
250ml hot coffee
-
280g caramel
-
2 1/2 80g bars Chocolate and Love Pomegranate 70%, chopped
-
120ml heavy whipping cream
-
40g fresh pomegranate kernels
Cake
Topping
Directions
Cake
Pre-heat the oven to 180°C.
Grease & flour two 230mm baking pans then put them to one side.
Stir flour, sugar, cocoa, baking soda, & salt together.
Add eggs, buttermilk, melted butter & vanilla extract & beat until smooth.
Stir in hot coffee with a rubber spatula.
Divide batter between the two baking pans & bake for about 35 minutes.
Allow to cool for 15 minutes in baking pans.
Use a butter knife around the edges of each cake, remove them & place them on a wire cooling rack to cool completely.
Spread caramel over the top of one cake then place the second cake on top of it.
Topping
Add the chopped pomegranate 70% chocolate to a medium sized bowl & put it aside.
Add the heavy whipping cream to a microwave safe bowl & heat for about 1 minute, keeping a close eye on it.
Pour the warm cream over the chocolate chips & allow it to sit for 3-5 minutes.
Gently stir the cream and chocolate together creating a smooth consistency.
Spread generously over the top of your cooled cake.
Top it off with fresh pomegranates kernels.
Slice it & enjoy!
Kommentare
0 Kommentare
Ein Kommentar hinterlassen