This stovetop cake is easy to make and you don't need an oven! Chocolate and pomegranate come together to make a rich but fresh dessert.
Take one cup of pomegranate juice and heat in a small saucepan over medium high heat. Allow to simmer away until it reduces to about 1/4 cup. Place in a container and allow to cool while making the cake.
Place eggs in warm-hot water bath while you measure out your other ingredients. Sift together the cake flour and cocoa powder. Combine milk with butter and melt. Crack warm eggs into large mixing bowl and beat with hand mixer until slightly frothy. Add in the sugar and beat until light and fluffy and tripled-quadrupled in size. Add 1/3 of the flour mixture to the eggs and fold in. Add 1/3 of the butter mixture and fold in. Repeat until all the ingredients are combined. If adding vanilla, add with the last bit of butter.
Heat a 9-inch (or whatever size you are using) skillet over medium low heat. Cut a piece of parchment paper to fit the bottom of the skillet and place on the skillet while heating. Using a ladle, scoop the batter onto the parchment paper and use the bottom of the ladle to spread it out a little. The batter should be about 5mm in thickness. Make sure your diameter is larger than the diameter of the round cutter you will be using to cut it. Place lid on skillet and cook through. This should take anywhere from a couple of minutes to 6 minutes. Cake is done when it springs back when poked in the middle and doesn't stick to your finger. Using tongs, remove the parchment paper and peel the cake off and set aside. Repeat with the remaining batter. Using the round cutter, cut out the circle and discard (read: eat) the outer scraps. Set aside.
Place 1 cup heavy whipping cream in a large bowl and add the powdered sugar. Whip the cream until medium peaks form. Add the reduced pomegranate syrup and vanilla, and whip until stiff peaks form. Make sure not to overwhip, or your cream will start turning into butter and won't be smooth and shiny.
Optional: For a firmer cream that tastes the same, sprinkle 1 t of gelatin over 1 T of cold water and allow to bloom for a few minutes, while initially whipping the cream. When you add the pomegranate syrup, heat the gelatin in the microwave for about 5 seconds. Watch closely. You want it to melt, but not boil! While whipping the cream and pomegranate, drizzle in the melted gelatin. This will result in a cream that will hold up better to multiple layers, and won't gush out the sides when slicing the cake.
Spread a layer of pomegranate cream over each layer of cake and stack. The amount you use per layer will depend on the diameter of cake. On the top layer, add some more cream, and garnish with pomegranate arils. Refrigerate to set the cream.
Stovetop cake idea from Orange Page Cookbook- はじめてのお菓子