Step 1

Preheat the oven to 350, and position a rack in the lower third of the oven.

Step 2

Line a 6" round cake pan (with 2" sides) with parchment paper on the bottom, and lightly grease the sides with oil.

Step 3

Next, in a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.

Step 4

In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee.

Step 5

Combine the two bowls, mixing just until combined.

Step 6

Pour the batter into the cake pan, and bake for 29-32 minutes, or until a toothpick inserted into the cake comes out clean. If you under-bake the cake, it will slightly sink, so check it! It will also start to pull away from the sides when it's done.

Step 7

Remove the cake from the pan by carefully tilting it into one hand, peel off the parchment from the bottom, and then place it on a small cake stand.

Step 8

In a double boiler, or bowl fitted over a pan of simmering water, combine the chopped chocolate, cream, and corn syrup (if using). Stir over medium heat until melted and smooth. *Alternatively, you can melt the chocolate and cream in the microwave in 25-second pulses on LOW power. Stir between each pulse.

Step 9

Pour the chocolate over the cake, and garnish with pomegranate arils.