Preheat the oven to 350 degrees F.
Grease and flour a bundt pan thoroughly.
Set the prepared bundt pan aside.
Combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda in a large bowl.
Whisk the dry ingredients together until well combined.
In a separate bowl, mix together the yogurt, cooled coffee, oil, eggs, vanilla extract, and peppermint extract.
Beat the wet ingredients well until fully combined and smooth.
Slowly add the dry ingredient mixture into the wet ingredients.
Beat the combined mixture for about four minutes on medium speed.
Stir in the chocolate chips.
Pour the liquidy batter into the prepared bundt pan.
Bake for 40 – 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 – 20 minutes.
Gently beat the sides of the bundt pan on the side of a counter or table to help loosen the cake.
Carefully invert the cake onto a wire rack.
Allow the cake to cool completely on the wire rack.
While the cake cools, heat the 3 oz semi-sweet baking chocolate and 1/2 cup heavy cream in a microwave on half power for 45 seconds.
Remove from microwave and mix well.
Heat for another 20 – 30 seconds on half power if the chocolate is not yet fully melted.
Repeat heating in short bursts as necessary until the chocolate is completely melted.
Mix the melted chocolate and cream together until it forms one creamy, chocolate-colored glaze.
Allow the glaze to cool in the fridge for 10 – 15 minutes.
Pour the cooled glaze over the top of the completely cooled cake.
Sprinkle the crushed peppermint over the glazed cake.
Optionally, sprinkle the chocolate covered pomegranate over the glazed cake.