Pomegranates are packed with antioxidants, which means that there are a lot of potential health benefits packed into each fruit. Pomegranates are a bit difficult to eat, since each little seed – although tasty – doesn’t have a lot of juice or flesh surrounding it, so it takes quite a while to consume one. This is where pomegranate juice comes in, making it easy to enjoy the flavor of pomegranate without the work involved in eating a whole fruit. The juice can be used in many different types of dishes, and while I often see it reduced in a sauce, I used some to sweeten up a chocolate bundt cake.
This cake is moist, chocolaty and has a tender, but slightly dense, texture. It’s a great bundt cake because it’s easy to make and each slice is satisfying to eat. I used pomegranate juice as the primary liquid in this cake, where I might use milk, buttermilk or coffee in another chocolate cake. There is a lot of cocoa powder in here, so you can’t directly taste the pomegranate flavor in the cake. You can definitely tell the juice is there, however, because there is a lovely fruity sweetness to the cake that adds some complexity to the flavor. Not wanting to skimp on the chocolate, I incorporated some chocolate chips into this cake, too.
I used POM Wonderful pomegranate juice in this cake, because it is pure pomegranate juice and not simply flavored white grape juice. Definitely take the time to look for pure juice when you make this cake, both for that fruity flavor and for the antioxidants (don’t forget that there are also plenty in the cocoa powder in this cake!). It’s pretty easy to justify having a second piece when you can say you’re doing it for health reasons!
Chocolate Pomegranate Bundt Cake
2 cups all purpose flour
1 cup brown sugar
3/4 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
3/4 cup cocoa powder
2 large eggs
2 tsp vanilla extract
1 1/4 cups pure pomegranate juice (such as POM) 1 cup semisweet chocolate chips
Preheat oven to 350F. 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.