Dark Chocolate Layer Cake Recipe

Preparation Steps

1. 1

   Make the Cake

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

   In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. 3

   Combine Wet Ingredients

   In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients.

4. 4

   Add Boiling Water

   Stir in the boiling water until the batter is smooth (the batter will be thin).

5. 5

   Bake the Cakes

   Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6. 6

   Make Pomegranate Caramel

   In a saucepan, add the sugar and pomegranate juice over medium heat. Cook until the sugar dissolves and turns a deep amber color. Remove from heat and let cool.

7. 7

   Prepare Chantilly Cream

   In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

8. 8

   Assemble the Cake

   Place one cake layer on a serving plate, top with poached pears, drizzle with pomegranate caramel, and add another layer of cake. Frost the top and sides with the chantilly cream.

9. 9

   Serve

   Serve slices of the cake with salted caramel gelato and extra pomegranate caramel if desired.