Genoise cake is a dry sponge with no leavening and perhaps not a cake for timid beginners to attempt without some tips, included here from Gourmet Magazine. According, I have adjusted Darren’s method to help produce the best results. The filling for this cake is ganache, which is the gooey chocolate goodness that makes truffles so great. If you have leftovers it can be chilled, then rolled into balls and dipped in cocoa powder, coconut, shaved chocolate. Eat these truffles outright or use them to decorate the top of your cake.