Make sure oven is set at 350°F.
Grease and flour your bundt pans
Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large mixing bowl. Set aside.
In a mixing bowl, combine eggs, oil, vanilla, milk, and cooled pomegranate molasses. Beat on medium speed of mixer 2 minutes.
Slowly add the dry ingredients into the mixing bowl. Be sure to scrape the sides of the bowl.
Bring water and pomegranate juice to a boil. Add the mixture into the mixing bowl using a low speed to minimize splattering. Batter will be thin.
Pour batter into prepared pans.
Bake until a cake tester inserted into the center of the cakes comes out clean, about 22 minutes.
Remove cakes from oven and let cakes cool in the pan for at least 10 minutes. Invert on a wire cooling rack.
Cool cakes completely before glazing, at least 30 minutes..