Chocolate Pomegranate Bundt Cake

Made this super-delicious, moist cake for Alexander's 16th birthday. I would love to share some photos of the birthday boy, but I have been unable to post photos of my children because of some privacy concerns. (Don't know if you've noticed.) Totally disappoints me since my blog is to share the joys of my life and there is no greater joy than my family.

But baking is one of my joys and eating is another, so I'm sharing this cake that I found at Baking Bites. It has lots of sugar so it's sweet, and quite a bit of pomegranate juice, which makes it moist and goooood. I made a little glaze with powdered sugar, milk and almond extract and poured it on. Then I topped each individual piece with whipped cream and chocolate covered craisins that I made. I would have made chocolate covered pomegranate seeds if I had them, but these were really good too. I wish I dipped more of them. 

Chocolate Pomegranate Bundt Cake 

2 c. flour
1 c. brown sugar
3/4 c. sugar
1 1/2 t. baking soda
1/2 t. salt
3/4 c. butter
3/4 c. cocoa powder
2 large eggs
2 t. vanilla extract
1 1/4 c. pure pomegranate juice
1 c. semisweet chocolate chips

Preheat oven to 350°. Grease and flour a 12-cup bundt pan.

In a large bowl, whisk together flour, brown sugar, sugar, baking soda and salt.

In a medium sized, microwave-safe bowl, melt the butter in the microwave. Whisk cocoa powder into melted butter until smooth. Allow to cool for 2-3 minutes, so mixture is warm but not hot. Whisk in eggs and vanilla. Add chocolate mixture, pomegranate juice and chocolate chips to the flour mixture and stir until batter is well combined and no streaks of dry ingredients remain visible. Pour into prepared pan.

Bake for about 50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool cake in pan for 15 minutes, then turn cake out onto a wire rack to cool.

Dust with cocoa powder or confectioners’ sugar before serving. Store in an airtight container.