Preheat the oven to 350°F. Generously grease and flour a 12-cup Bundt pan, making sure to coat all the grooves and details of the pan.

Place the dark chocolate chips in a small saucepan and melt over low heat, stirring frequently until smooth. Remove from the heat and let the chocolate cool slightly.

Transfer the melted chocolate to a large mixing bowl. Whisk in the canola oil, granulated sugar, and brown sugar until combined. Add the egg and whisk until smooth.

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.

Add about half of the dry ingredients to the chocolate mixture, followed by half of the brewed coffee and half of the milk. Mix just until combined.

Add the remaining dry ingredients, coffee, and milk. Mix until the batter is smooth and combined, being careful not to overmix.

Pour the batter evenly into the prepared Bundt pan and smooth the top.

Bake for about 45 minutes, or until a cake tester inserted into the thickest part of the cake comes out without wet batter. A few moist crumbs are fine.

Let the cake cool in the pan on a wire rack for about 10 minutes. Carefully invert the cake onto the rack, lift away the pan, and let the cake cool completely before adding the pomegranate syrup.

Combine the pomegranate juice and granulated sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves.

Continue simmering gently until the mixture has reduced slightly and has a light syrup consistency. Remove from the heat and let it cool. The syrup will thicken a little more as it cools.

Drizzle the cooled pomegranate syrup over the completely cooled Bundt cake. Scatter fresh pomegranate arils over the top just before serving.