*WARNING* this is an intensely rich, extremely moist, decadent bundt. If you can’t handle that, don’t read on.
For all that are willing to take the risk, this cake will not disappoint. This bundt is reminiscent of the delicious combo of dark chocolate and cherries.
The nice people at POM sent me a large bottle of Pomegranate Concentrate.
Now I LOVE pomegranates, but I haven’t yet used it in a cake because the consistency of Pomegranate juice is too runny. That’s why I was delighted that they sent me POM Concentrate because its about 3X the thickness and perfect for cakes and cupcakes.
Another great thing about POM? All those wonderful antioxidants! So it makes you feel less guilty when indulging in a big, fat piece of cake!
This recipe consists of a Dark Chocolate Cake topped w/ Chocolate Ganache & a POM glaze.
Dark Chocolate Cake:
(makes 16 servings)
1. Preheat oven to 350 degrees F. Grease one 10-12 cup bundt pan.
2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water and POM by hand. Pour evenly into the two prepared pans.
3. Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 30 minutes before inverting your bundt onto your serving tray.
8 ounces of chocolate (can use any kind of chocolate chips too, I prefer semi-sweet chocolate)Directions: