1-First, start by preparing the crepe batter. In a medium bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt; set aside. In a separate mixing bowl, beat the eggs for one minute, then stir in the milk and vanilla extract. Add the flour mixture and mix on medium-low speed until just combined, then cover the batter and let it rest for at least 30 minutes before whisking in the oil.

2-Next, heat a 10-inch non-stick skillet over medium-high heat and pour a little less than 1/4 cup of batter into the pan, swirling to coat evenly. Cook for about 1 minute until the edges pull away, flip, and cook for an additional 30 seconds. This will yield about 20 crepes; stack them on a plate and cool completely. If needed, refrigerate them for up to a day.

3-For the mousse, dissolve 2 tablespoons of cocoa powder in 1/4 cup hot water. Melt the 3/4 cup semi-sweet chocolate chips in a double boiler until smooth, then stir in the cocoa mixture. Whip the 1 cup heavy whipping cream until stiff peaks form, and gently fold it into the chocolate mixture until fully combined.

4-To assemble, spread about one heaping tablespoon of mousse on a crepe, add another crepe on top, and repeat until all crepes are used. Store the assembled cake in an airtight container in the refrigerator and chill for at least 2 hours. Before serving, garnish with pomegranate seeds and dust with powdered sugar for a finishing touch.