Step 1

Preheat oven to 180C. Grease and line the base and sides of a 20cm x 9cm (deep) round cake pan.

Step 2

Chocolate cake : In a large bowl, combine flour, baking soda, baking powder and salt. Set aside.

Step 3

Mix hot water and cocoa powder in a heatproof bowl until dissolved. Set aside for 5 minutes to cool.

Step 4

Using an electric mixer, beat butter for 30 seconds and then gradually add sugar. Beat for 2 minutes.

Step 5

Add eggs one at a time and then beat in the vanilla until fluffy. Gradually add the flour mixture and cocoa mixture in three parts until just blended.

Step 6

Pour the mixture into the prepared pan and bake for 1 hour and 20 minutes or until a skewer inserted comes out clean. Cool cake for 20 minutes. Turn cake onto a wire rack, top-side up. Cool completely.

Step 7

Frosting : Melt chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted. Cool for 5 minutes. Using an electric mixer, beat butter, sugar and salt until light and fluffy. Gradually beat in chocolate, then sour cream, beating until well combined.

Step 8

Cut cake into 3 even layers. Place base on a serving plate. Spread with 1/2 of the frosting. Repeat with the second layer. Refrigerate while preparing the chocolate ganache.

Step 9

Chocolate ganache : Melt chocolate in a heatproof bowl over simmering water (again, don’t let the bowl touch the water). Gradually add butter and stir until smooth. Set aside for 5 minutes to cool. Drizzle over the cake and decorate with pomegranate seeds and cherries. Serve immediately.