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Preheat the oven to 350u00b0. Lightly coat a 9-inch cake pan with nonstick pan spray; put parchment round on bottom after greasing both sides. Microwave chocolate until melted, stirring every 20 seconds, for 1 to 11/2 minutes total (do not overheat the chocolate; will turn grainy). Whisk in the oil, dark brown sugar, espresso, pomegranate molasses and salt.
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2. Sift the flour, cocoa powder, cardamom, baking powder and baking soda together through a fine-mesh sieve set over a medium bowl.
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3. With stand mixer fitted with the whisk attachment, beat the eggs on medium speed until foamy, about 30 seconds. Slowly add the granulated sugar. Once it is added, increase the mixer speed to high and continue to whip until the mixture is very thick and creamy and drips from the whisk in thick ribbons, about 3 minutes. Add chocolate-espresso mixture and beat until well combined. Remove the mixer bowl from the stand and fold in the flour mixture. Pour cake batter into prepared cake pan. Bake until the cake springs back when pressed lightly, about 30 to 35 minutes.
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4. While the cake bakes, make the ganache: To a microwave-safe bowl, add the chocolate and microwave until the chocolate is melted, stirring every 20 seconds, for about 1 to 11/2 minutes total. To the melted chocolate, add the warm cream and the pomegranate molasses and gently stir until smooth. Set the ganache aside at room temperature to cool and thicken.
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5. Remove the cake from the oven and cool for 15 minutes, then invert it onto a wire rack and let it cool completely. Peel the parchment circle from the cake, then invert it onto a cake plate and spoon the ganache over the cake, using the back of a spoon to create soft peaks
