INGREDIENTS
350g caster sugar
6 free-range eggs
350g butter
270g self-raising flour
80g cocoa powder
½ tsp baking powder
 
FOR THE DECORATION
8 tbsp icing sugar
1 tsp red food colouring
2-3 tbsp cold water
4 squares plain chocolate
A handful pomegranate seeds
Icing sugar to dust

METHOD
Preheat the oven to 180°C.
Cream the sugar, eggs and butter in a food processor for 5 mins.
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 and pour it into the tin. 
Tap the tin so the mixture is evenly spread, and place it in the oven for 45-50 mins.
While the cake is cooking, prepare the first layer of icing.
Add 4 tbsp icing sugar and food colouring to a bowl. 
Next, 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 it to cool for 5 mins.
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
the 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 them over the pan.
When the chocolate has melted, remove it from the heat and stand for a few mins. 
Using the same technique, drizzle the sponge with chocolate, and top with pomegranate seeds.
Leave to cool, then dust with icing sugar and serve.