For The Cake: Preheat Oven To 160 Degrees C. Grease A 6 Inch Cake Pan. I Baked The Cake In 3 Pans
Melt Chocolate, Butter, Milk And Sugar In A Large Saucepan Over Low Heat, Stirring Frequently.
As Soon As Chocolate Has Melted, Remove From Heat And Stir Until Completely Smooth.
Allow Mixture To Cool. Add Vanilla And Eggs To Chocolate Mixture And Stir Until Well Combined.
Add Sifted Flour And Baking Powder In 3 Parts To The Chocolate Mixture And Stir Gently Until Mixed.
Add A Few Rosemary Herbs From 1 Sprig To The Batter. Pour Mixture Into Prepared Pan.
Bake For About 40 Minutes. Do A Toothpick Test To Check If Cake Is Done.
For The Pomegranate Buttercream: Pour The Pomegranate Juice Into A Small Saucepan, Simmer Until Reduced To About Half The Quantity.
It Will Be A Thick Syrup. Cool Completely. In The Bowl Of A Stand Mixer, Beat The Butter On High Speed Until Light And Fluffy Gently Add The Powdered Sugar.
You May Only Need About 1.5 Cups. Add More Sugar Only If Frosting Is Not Stiff Enough.
Beat In The Pomegranate Syrup To Make A Smooth Frosting.
To Assemble The Cake: Place One Layer Of Cake On A Cake Stand. With The Help Of A Spatula, Spread The Buttercream All Over The Cake.
Repeat With The Second And Third Layer. Decorate With Sprigs Of Rosemary And Pomegranate Seeds.
