In the hands of Renee Bolstad, former pastry chef at Joule in Seattle, black forest cake—traditionally chocolate cake layered with kirsch, cherries, and whipped cream—morphs into a modern layered mousse. To add texture and heat, Bolstad sandwiches it between a spicy pomegranate-chile glaze and crispy chocolate. For the smoothest, silkiest mousse, be careful not to over-whip the cream. Just under soft peaks will result in the best final texture. If you can’t find Thai chiles, swap in habanero, jalapeño, or cayenne.