Serves 12-14, prep time 15 minutes, cooking time 45-50 minutes
350g caster sugar
6 free-range eggs
300g self-raising flour
200g of cocoa powder
1/2 tsp baking powder
FOR THE DECORATION
8 tbsp of icing sugar
1 tsp of red food colouring
2-3 tbsp of cold water
4 squares of plain chocolate
Handful of pomegranate seeds
Icing sugar to dust
Preheat the oven to 180 degrees.
Cream the sugar, eggs and butter in a food processor for five minutes. Sift the flour, cocoa and baking powder into a separate bowl. Then blend the ingredients for a further five minutes.
Meanwhile, with a pastry brush thoroughly grease the Bundt cake tin. Remove the mixture from the food processor, pour into the tin. Tap the tin so the mixture is evenly spread, and place in the oven. While the cake is cooking, prepare the first layer of icing. Add four tablespoons of icing sugar and food colouring to a bowl. Add a few drops of water and mix until the icing is smooth in texture. After one hour, using a sharp blade, check if the cake is cooked by pushing it into the sponge – if the knife is clean it’s done. Remove the cake from the oven and allow to cool for five minutes.
Next, turn the cake onto a wire rack and cool. When cooled, spoon over the icing from the outside into the centre. Leave to set while you prepare the second layer of icing.
Add the remainder of the icing sugar to a bowl with a few drops of water, and mix into a smooth paste. Repeat the icing process, spooning from outside to the centre. Leave to sit while you melt the chocolate. Add some water to a small pan and bring to the boil. Break the chocolate squares into a small glass bowl and place over the pan. When the chocolate’s melted, remove from the heat and stand for a few minutes. Using the same technique, drizzle the sponge with chocolate, and top with pomegranate seeds. Leave to cool in the fridge for an hour. Lastly, dust with icing sugar and serve.