Directions

• Preheat oven to 350°F. Butter and flour a 10-cup Bundt pan; set aside. Beat sugar and eggs in a stand mixer fitted with the whisk attachment on medium-high speed until thick and fluffy, about 5 minutes. With mixer running, slowly drizzle in oil. Add orange zest. Beat on medium-high speed for 2 minutes.
• Whisk together flour, baking powder, and salt in a medium bowl. Reduce mixer speed to low; gradually add flour mixture to egg mixture, stopping to scrape down sides of bowl as needed. Fold in vanilla and orange juice with a rubber spatula until batter is smooth.
• Pour batter into prepared pan; bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack; cool completely, about 2 hours.
• Whisk together powdered sugar, cocoa, butter, vanilla, espresso powder (if using), salt, and 2 tablespoons orange juice in a medium bowl until smooth. Whisk in remaining 1 tablespoon orange juice, 1 teaspoon at a time, until desired consistency is reached. Spoon glaze evenly over cake; let stand 10 minutes. Garnish with pomegranate arils, dried orange slices, and citrus leaves, if desired.