Preheat oven to 180 C. Line the bottom of a 20cm cake tin with baking paper.
Melt chocolate in a bowl over a pot of simmering water, stirring constantly.
Beat together eggs and sugar until light and fluffy. Add honey and mix further.
Add the oil, vanilla essence, flour, baking powder, cocoa powder and flour. Finally pour in the melted chocolate.
Pour into the cake tin and bake for 40-50 minutes, until risen and coming away slightly from the edges of the tin.
Mix together the marscapone, beetroot, pomegranate juice and honey until well combined. Spread over cooled cake and top with pomegranate seeds for decoration.
You can also make in two smaller cake tins and put frosting in between and on top (like we did).