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Dessert Recipes

Dark Chocolate and Pomegranate Bundt Cake


For chocolate lovers, this moist and rich cake is the ultimate treat.

What You Need

Dark Chocolate and Pomegranate Bundt Cake


  1. Cake: Preheat oven to 350ºF. Grease and flour 10-cup Bundt pan. Whisk together flour, cocoa powder, baking soda, baking powder and salt.
  2. Using electric mixer, beat butter with sugar on medium speed until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before the next addition. Beat in vanilla and chocolate. With mixer on low, alternately add flour mixture in 3 parts and coffee drink in 2 parts, starting and ending with flour mixture and scraping down bowl as needed between additions.
  3. Scrape into prepared pan, smoothing the top. Bake for 40 to 45 minutes or until tester comes out clean when inserted into center. Let stand for 15 minutes; turn out onto rack. Let cool completely.
  4. Dark Chocolate and Pomegranate Sauce: Add chopped chocolate to heatproof bowl; set aside. In small saucepan, combine cream with juice over medium-high heat; bring to gentle simmer. Pour over chocolate and whisk in butter; let stand for 2 minutes. Whisk until smooth and chocolate is melted. Let stand for 20 minutes.
  5. Place cake on serving plate with rim. Drizzle sauce over top. Garnish with pomegranate seeds.

If pomegranate seeds are not available, garnish with a mix of berries, such as strawberries, raspberries and blueberries.

Cooking time (duration)

Prep: 10 min. Cook: 40 min.

Number of servings (yield)

12 servings




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