At a glance
You're making a rich, extra-chocolatey bundt cake with a silky ganache topping and vibrant pomegranate seeds—the fresh tartness of the seeds balances the indulgent chocolate beautifully. The batter comes together quickly with a simple whisk-and-fold method, then bakes for 40 minutes before getting a luxurious chocolate ganache drizzle and fruity finish.
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Creamy mixture
Crack the eggs into a bowl and add the sugar. Whisk on high speed until you have a light, creamy mixture. Add the melted butter and plain yogurt, then mix well.
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Dry mixture
In a separate bowl, combine the flour, cocoa and baking soda. Fold this into the wet mixture and stir until you have a smooth batter.
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Baking
Grease the bundt tin and dust it with fine plain flour. Pour in the batter and place it 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.
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Valentine's Chocolate Bundt Cake with Pomegranate Seeds
bohynekuchyneIngredients — what you'll need
You only need 10 ingredients
Equipment
What you'll need besides the ingredients.
What's in it?
555 kcal
Calories
72 g
Carbohydrates
28 g
Fats
10 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 fresh burst.
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