When I saw that this week’s challenge was a chocolate cake, all I could think of was Bûche de Noël. I used a classic chocolate genoise sponge recipe as the basis for my showstopper, but I put my own take on the rest, with a coffee mousse filling and forest-floor-inspired decorations.
The challenge seemed simple enough: Bake a chiffon cake. My plan was to create a yin-yang cake, contrasting the traditional flavors of a black forest gâteau (dark chocolate and cherries) with a lighter version featuring amaretto and almond flavors: a black-and-white forest gâteau. This is a cautionary tale of the cake that almost wasn't.