Super juicy chocolate berry cake

Name: Super juicy chocolate berry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g + 150 g dark chocolate; 7-10 Tbsp some + 200 g soft butter; 7-10 Tbsp slightly + 100 g flour; 7-10 Tbsp Salt; 325 g demerara sugar; 2 packages Vanilla sugar; 6 Eggs (Gr. M); 75 g Cocoa; 1 coated Tsp Baking Powder; 1⁄4 l Pomegranate juice; 3 tablespoons (30 g) Cornstarch; 3 TABLESPOONS Sugar; 400 g mixed frozen berries; 10 g Coconut oil (e.g. palm oil); 150 g Whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g + 150 g dark chocolate
7-10 Tbsp some + 200 g soft butter
7-10 Tbsp slightly + 100 g flour
7-10 Tbsp Salt
325 g demerara sugar
2 packages Vanilla sugar
6 Eggs (Gr. M)
75 g Cocoa
1 coated Tsp Baking Powder
1⁄4 l Pomegranate juice
3 tablespoons (30 g) Cornstarch
3 TABLESPOONS Sugar
400 g mixed frozen berries
10 g Coconut oil (e.g. palm oil)
150 g Whipped cream
7-10 Tbsp Aluminium foil

Directions

1
Roughly chop 200 g chocolate. Melt in a hot water bath. Remove from the heat and let it cool down for about 15 minutes.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour. Cream 200 g butter, 1 pinch of salt, brown sugar and vanilla sugar with the whisks of the mixer.
3
Stir in the eggs one by one. Let the melted chocolate slowly shrink and stir in well. Mix 100 g flour, cocoa and baking powder and stir in briefly. Spread into the springform pan and bake in a hot oven for about 40 minutes.
4
If necessary, cover with aluminium foil after approx. 25 minutes baking time. Remove, immediately remove from the edge of the springform pan all around and let it cool down in the pan on a cake rack.
5
For the berry filling, stir 5 tablespoons pomegranate juice, starch and 3 tablespoons sugar until smooth. Boil up the rest of the juice. Add the frozen berries and simmer for 2 minutes. Add the starch while stirring, bring to the boil and simmer for about 2 minutes.
6
Remove from heat and allow to cool for about 15 minutes.
7
Loosen the base from the mould and cut through once (the base is very juicy, so something can stick to the knife). Place the bottom cake layer on a cake plate and place a cake ring firmly around it.
8
Spread the berry compote evenly on top. Carefully place the second base on top and chill for about 1 hour.
9
For the icing, roughly chop 150 g chocolate and coconut fat. Heat both with cream 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.
10
Pour the chocolate icing onto the cake and spread loosely with the back of a spoon. Chill for approx. 1 1⁄2 hours. Remove the cake from the cake ring and serve.