Toppings for a Thanksgiving Chocolate Souffle Cake In today's video and column, I make the plea for including a little chocolate in your Thanksgiving meal. Chocolate souffle cake is a deeply fudgy, make-ahead way to accomplish this. In this recipe, I use cubes of candied butternut squash scattered over whipped cream to add a festive, colorful topping. But for something even easier, you can skip the squash and simply sprinkle jewel-like pomegranate seeds (arils) over the cream. Do this right before serving or they might bleed purple. You may even be able to buy the pomegranate already out of the shell. My local vegetable market sells them that way. Or if you can't find them and you love ginger, chop up some candied ginger and sprinkle that over the cream. Shimmery and pretty, crystallized ginger adds a spicy bite that goes well with chocolate. One more thought: If you want a pick-me-up for your guests after the turkey's tryptophan hit, sprinkle the cake with chocolate covered espresso beans. Just keep it away from the kids.