Chocolate pomegranate bundt cake
- 2 cups (240g) All-purpose flour
- ½ cup (60g) cocoa powder
- 2 teaspoon (10g) baking powder
- 1 teaspoon (4g) baking soda
- 1 cup (200g) softened butter
- ½ cup (100g) caster sugar
- 1 cup (400g) condensed milk
- 1 teaspoon (5g) vanilla extract
- 1 cup (130ml) milk
- 1 cup (100g) pomegranate seeds
- 1 cup (175g) chopped white chocolate
- 2 tablespoon (25g) vegetable oil
- Pre-heat the oven at 180*C and line the bundt pan generously with softened butter.
- In a bowl add measured softened butter and sugar and give it a quick mix.
- To this, add condensed milk and heat the milk separately and add it to the mixture.
- Mix this properly so it all comes together and no lumps are left.
- In another bowl add all the dry ingredients – all-purpose flour, baking powder, baking soda and
- cocoa powder.
- Add the dry mixture into the wet mixture and mix it properly, till no large flour pockets are seen.
- Fold in pomegranate seeds to this and mix.
- Pour this mixture into the lined bundt pan and bake it for 30-35 minutes.
- To make the glaze, simply melt the white chocolate in microwave and add the oil into it and mix
- properly. Once the cake cools for a bit, carefully take it out from the pan and let it cool completely.
- Pour the glaze over it and to decorate you can add some more pomegranate seeds and some
- fresh rosemary. Serve and enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/chocolate-pomegranate-bundt-cake/
3.5.3251