• Preheat oven to 350 F / 180 C. Butter or spray a 22 - 25cm / 9 – 10 inches spring form cake pan with parchment paper.
• Put butter and chocolate in a saucepan. Heat it over medium low heat stirring until smooth. Do not simmer or boil!
• Transfer the chocolate mixture into a bowl. Whisk in oil, sugar and Greek yogurt until combined.
• Add in eggs and mix well.
• Sift cocoa powder, baking powder and flour into the bowl and whisk until smooth. Don't over-mix.
• Pour it into the prepared cake pan and bake for 50-55 minutes or until a skewer inserted to the center comes out clean. The surface might crack, but don’t worry as you will coat the cake with a perfect chocolate ganache.
• Remove the cake from the pan and let it cool completely on a cooling rack.

Ganache:

• Heat heavy cream in a saucepan over medium high heat. When it’s about to simmer, remove it. Don’t let it come to a boil.
• Add in chocolate pieces, give it a stir and wait for a few minutes and then whisk until smooth.
• Let it cool completely and refrigerate for half an hour. Pour it on top of your chocolate cake. Refrigerate for about half an hour and then decorate it with pomegranate seeds and ground pistachio as you see in the photos here.
• Finally sift just a little powdered sugar on the very top of pomegranate seeds in the center.