Chocolate Bundt Cake with Pomegranate Champagne Glaze

New Year's Eve. Today is also Champagne Day, so pop some corks early and make this  Chocolate Cake with Champagne Glaze?  Pretty and tasty, and a great way to celebrate. Happy New Year!

Chocolate Bundt Cake with Champagne Pomegranate Glaze

Chocolate Bundt Cake

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1-1/2 cups water
2 Tbsp Instant Coffee Granules
8 ounces dark chocolate (60-70%), chopped, divided
1 1/2 cups granulated sugar
1 cup sweet butter, softened
1 tsp Madagascar vanilla
3 large eggs

Directions
Preheat oven to 325 degrees F.
Grease 10-inch Bundt pan.
Combine flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 6 ounces chocolate; stir until smooth.
Beat sugar, butter, and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan.
Bake for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Place on plate. Brush cake with glaze.

Champagne Pomegranate Glaze

Ingredients
1 cup sugar
1 cup champagne
1/3 cup pomegranate juice
1/3 cup pomegranate seeds

Directions
While cake is baking, combine sugar, champagne, and pomegranate juice in medium saucepan. Bring to boil while stirring. Reduce heat, add seeds, and simmer 20-30 minutes.
Transfer to bowl and let cool (will thicken as it cools).
Brush cake with glaze.