Pomegranate Chocolate Wine Cake
We have once again brought you a super easy recipe that doesn't require too many more ingredients than what's required to make the wine cake. Pomegranate juice and toasted pepitas are the only additional ingredients required.
This is a great chocolate option for your Thanksgiving dessert table. While a bit more rustic than a classic wine cake, it would look great on this beautiful rustic cake pedestal and it is sure to be a show stopper.
2 Tbsp Toasted Pepitas
Preheat oven to 350 degrees.
Prepare cake according to package instructions.
Pour cake batter into a prepared bundt pan. Bake cake in the oven for 25-30 minutes or until toothpick comes out clean after being inserted into cake.
While the cake is baking, prepare glaze. Combine all ingredients except both seeds, until smooth. Add more powdered sugar or more wine if glaze is not set to desired consistency. Set aside.
Remove cake from oven and wait 10 minutes. Invert cake onto cooling rack or cake pedestal and let cool for at least 1 full hour.
Glaze cake with glaze and garnish with both seeds.