Valentine's Chocolate Bundt Cake with Pomegranate Seeds

Step-by-step method

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At a glance

This rich chocolate bundt cake comes together quickly with a straightforward mix-and-bake approach, though you'll want to pay attention when making the chocolate glaze—heating the cream and tempering the chocolate require a bit of finesse. The pomegranate seeds add a gorgeous pop of tartness and color that balances the deep chocolate beautifully, making this an impressive dessert that looks fancier than it actually is.

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    Creamy mixture

    Crack the eggs into a bowl and add the sugar. Beat on high speed until light and creamy. Add the melted margarine and plain yogurt, then mix together.

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    Dry mixture

    In a separate bowl, combine the flour, cocoa and baking soda. Fold into the wet mixture and stir until you have a smooth batter.

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    Baking

    Grease a bundt tin with fat and dust with fine plain flour. Pour in the batter and bake in an oven preheated to 175°C. Bake for 40 minutes. The cake is done when the surface is set and it starts to pull away from the sides of the tin.

Valentine's Chocolate Bundt Cake with Pomegranate Seeds

bohynekuchyne
Active time total 1 h 5 min
Prep 15 min Cook 50 min
Plus 15 min of resting (not counted in active time)
10 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

463 kcal

Calories

70 g

Carbohydrates

30 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Whether you celebrate Valentine's Day or not, today's bundt cake recipe is sure to come in handy. It's extra chocolatey, and the pomegranate seeds add a lovely burst of freshness.

Vegetarian Desserts Valentine's Day Indulgent treats

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