Today I baked the first iteration of the "Chocolate" Cake using Miso-De-Leche in place of chocolate, results were excellent. Although this was done in true "genoise" style with no chemical leavening agents like baking powder or baking soda, there is room to adjust the evenness and durometer of the cake using the latter method. The flavor however was excellent, a deep umami caramel burnt flavor that lends itself to multiple counterpoints.
Here it is paired with a butterscotch ice cream, smoked chocolate soil and Ginger Streusel.
Flavors were on point, now to work on texture.
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