Preheat oven to 350 degrees Fahrenheit.

In a large bowl, whisk together eggs, sugar, pomegranate juice, oil, and vanilla.

Combine flour, cocoa, baking powder, baking soda, salt, and espresso powder. Add to wet ingredients.

Fold in hot water.

Pour into greased and floured bundt pan.

Bake for 50 to 60 minutes.

Allow to cool for 10 minutes and release from the pan.

Mix together icing ingredients and pour over cake. Decorate cake with fig segments and pomegranate seeds.