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Dark Chocolate Pomegranate Bundt Cake

by Christa on January 7, 2011

Post image for Dark Chocolate Pomegranate Bundt Cake

*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.

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Dark Chocolate Cake:

(makes 16 servings)


  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup boiling water
  • 1/2 POM concentrate


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.

Chocolate Ganache
1 cup heavy cream

8 ounces of chocolate (can use any kind of chocolate chips too, I prefer semi-sweet chocolate)Directions:

1. Chop up the chocolate and place in to a non reactive bowl like a stainless steel bowl. 
2. Heat the cream in a pot  just until it boils, then pour over the chopped chocolate. Let sit for 5 min then whisk until the chocolate is all melted and smooth. 
3. Let sit out until thickened (about an 1-2 hours, or put into the fridge for 30-40 minutes). Pour the thickened chocolate over the top of your bundt. Let the ganache harden for 2 hours before topping with the Pomegranate Glaze.

Pomegranate Glaze
2 cups powdered sugar
4 Tablespoons of POM concentrate 
1. Using a mixer blend the two ingredients on high, until it is thick, but smooth. Drizzle over the top of your bundt and eat up!

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{ 16 comments… read them below or add one }

teresa January 7, 2011 at 1:27 am

so pretty! i can only imagine how good it is!


SavoringTime in the Kitchen January 7, 2011 at 2:04 am

It looks beautiful and sounds decadent and delicious! The glaze is gorgeous over the dark chocolate.


Sue (Someone's Mom) January 7, 2011 at 2:35 am

Oh…can you hear me purring? It is also so pretty!


Dawn January 7, 2011 at 5:30 pm

Wow! That looks amazingly decadent!
Thanks for visiting my blog. Hope to talk to you more!


HeroCakePops January 8, 2011 at 8:42 pm

It looks melt in your mouth yummy!


OvenDelights January 9, 2011 at 4:06 am

Wow! I didn't know Pom came in concentrate! I wonder if it would work well with my margaritas?? This cake really looks yummy!


Lindsay January 9, 2011 at 4:37 am

This looks like the moistest cake ever. And I love the rich colour of the glaze!


grace January 9, 2011 at 7:22 am

oh, i can handle it. when a person takes a bite of something and says 'oh, that's too rich', i say 'fine–i'll eat mine and yours, no problem.' 🙂
i love the glaze here–it's gorgeous and tasty, for sure.


Leslie January 10, 2011 at 2:17 am

For some reason when I see that cake with that BRIGHT red ganache..I think of Twilight! Sounds delish. I have never seen pom concentrate. I bet it is perfect


Fresh Local and Best January 14, 2011 at 3:58 am

I love the sound of rich and decadent chocolate cake. I also like the red color draped over the dark chocolate cake.


Nisrine | Dinners and Dreams January 14, 2011 at 10:21 pm

Your cake looks so delicous. I love both dark chocolate and POM juice. I can imagine the wonderful taste.


Nuha January 24, 2011 at 1:27 am

yummm!! you can tell how moist it is, I need something sweet now! haha


Rhiannon Nicole January 25, 2011 at 5:34 am

This sounds absolutely incredible!! Yummy 🙂


cookies and cups January 27, 2011 at 1:44 pm

These look so yummmm!


shamanaccount February 7, 2011 at 4:21 am

What a festive sight for choco lovers. This would certainly be in the Valentines list. Bookmarked this one.


Jane August 22, 2011 at 10:59 am

Oh so good. I really loved the touch of orange in this cake. We opted to use the struesel in this cake and it was wonderful. I then glazed with your chocolate glaze that hardens and it was a wonderful duo. Thank you for the recipe it was great.


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