When the song of the angels is stilled, when the star in the sky is gone,
when the kings and princes are home,
when the shepherds are back with their flocks,
the work of Christmas begins:
to find the lost,
to heal the broken,
to feed the hungry,
to release the prisoner,
to rebuild the nations,
to bring peace among the people, to make music in the heart.

—Howard Thurman

Merry Christmas!

This year, much like last year, I’ll be working, but my family flock are coming to the city so that we can be together. Even those from across the ocean are joining us, much to all of our delight. I feel really lucky.
The city is rewarding us with lots of frosty, snowy weather, for a true White Christmas for the girls!

This year’s Christmas cake is a reinterpretation of my beloved souche de Noël, which was somehow TEN years ago?! Omigod.
Inside this one is Claire Saffitz’s chocolate cake with raspberry preserves, marzipan, and cinnamon-chili ganache frosting. The moss that is taking over the stump is made of crumbs of an ultra fragrant, buttery matcha tea cake.
Growing all over the outside are marzipan mushrooms. We’ve got turkey tails, pink oysters, amanitas of 2 shapes, buttons, boletus, and haymakers all making an appearance.
In a change from the usual, I haven’t sliced this cake up yet, because I wanted to wait for my family and our Christmas lunch!

I hope all of you, dear readers, have a delightful and safe holiday season, regardless of what and with whom you are celebrating.
I wish for peace in all of our hearts, and peace on Earth.
See you in 2025!

Christmas, previously:

Cakes:
Alpine dreams come true: gingerbread village complete with ski lift and chalet atop a fluffy mountain cake.
A shaggy little number: coconut cream cheese cake with cranberry curd filling.
Indulgent, gorgeous, and so so French: chestnut, chocolate, and cream croquembouche au craquelin
The cutest little pink number with an even cuter, dinky reindeer: gingerbread house on an orange spice and chocolate cake.
My pride and joy, the most elaborate cake on the blog: la souche de Noël.
A different, more whimsical take on a tree cake: this eggnog-filled, bauble-bedecked Christmas tree.
Golden and gleaming, an almond and orange spice cake.
A classic: red velvet with a winter woodland theme.
The fluffiest of cakes, a chocolate and peppermint cake with marshmallow frosting.
Oldie but a goodie: chocolate buttermilk cupcakes with peppermint buttercream.

Cookies:
Construction gingerbread, built into a cabinet of curiosities. 
A gingerbread lantern, lit from within.
A gorgeous mix of textures with cream cheese holly cookies, chocolate pistachio shortbread, and maple/nutmeg/rye trees.
A box full of brownies, coffee bean cookies, maple almond swirls, and lady grey orange sugar cookies.
Simple but effective pistachio and cranberry butter cookies.
Super intricate and crunchy maple and black pepper gingersnaps.
Luster-dust highlighted sugar cookie Christmas trees.
Very grown-up chocolate orange Linzer cookies.
Festive eggnog sugar cookies, decorated with royal icing and sprinkles.
Twists on the classic: honey spice and dark chocolate sugar cookies, perfect for cutting into shapes.
Pepparkakor with lemon royal icing, decorated with mehndi-inspired swirls.
Chocolate peppermint macarons… Macarons are still my nemesis.
Classic Linzer cookies with different fillings.
Maple, nutmeg, and rye sugar cookies, dressed all in winter white.
Chocolate, sour cherry, and coconut cookies; grapefruit butter cookies; and dark chocolate pecan snowcaps, all crammed into one post.
Cinnamon toast crunch marshmallow treats, chocolate peppermint shortbread, Russian teacakes, 5-spice snickerdoodles, another post bursting with recipes.
Whimsical peppermint marshmallow ropes; not cookies per se, but great for gifting.

Mushroom Souche de Noël
makes 1 3×6″ layer cake
cake portion lightly adapted from NYT

ingredients:
for the chocolate cake:
173 grams (1⅓ cups) flour
300 grams (1½ cups) granulated sugar
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
53 grams (⅔ cup) cocoa powder
120 grams (½ cup) freshly brewed coffee
160 grams (2/3 cup) sour cream
2 teaspoons vanilla extract
3 large eggs
2 large egg yolks
120 grams (1/2 cup) neutral oil

for the matcha cake:
150 grams (1 1/4 cup) flour
20 grams (2 tablespoons) matcha powder
1 teaspoon baking powder
170 grams (12 tablespoons) butter
120 grams (8 tablespoons) cream cheese
160 grams (1 1/2 cups plus 1 teaspoon) sugar
1 teaspoon salt
3 eggs

for the cinnamon-chili ganache:
315 grams (11.25 ounces) bittersweet chocolate, chopped
1 teaspoon salt
1/4 teaspoon each cinnamon and chili powder
315 grams (1 1/3 cup) heavy cream
113 grams (8 tablespoons) butter
75 grams (1/4 cup) nutella or cocoa-almond spread
100 grams (1 cup) powdered sugar

to assemble:
marzipan
6 tablespoons raspberry preserves

directions:
Make the chocolate cake: grease  3 6″ cake pans, then line with parchment paper.
Whisk flour, sugar, salt, baking soda, and baking powder together in the bowl of a stand mixer.
In a separate bowl, whisk hot coffee and cocoa powder together.
Add sour cream and vanilla and whisk again to combine.
In a third bowl, whisk eggs and yolks together until homogeneous.
With the stand mixer running, add the oil and half of the cocoa mixture, then mix on low until just combined.
Scrape the sides of the bowl, then mix until smooth, about 30 more seconds.
Scrape the bowl and add the eggs and remaining cocoa mixture.
Beat until combined—batter will be liquidy.
Portion into prepared pans and bake for 25 minutes, rotating halfway through.
Meanwhile, make the matcha cake: grease 1 small loaf pan and line with parchment paper; set aside.
Sift flour, matcha powder, and baking powder together 3 times until the matcha is fully incorporated.
Beat butter and cream cheese on high speed for 3 full minutes, until light in color and fluffy.
Add in the sugar and salt and beat on high for 2 more minutes; scrape the bowl.
Add in the eggs, whisking to combine after each addition.
Add the flour, baking powder, and matcha powder and beat until combined, about 30 seconds to 1 minute.
Pour into the prepared pan.
Bake for 30-35 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool completely.
Meanwhile, make the cinnamon-chili ganache: place bittersweet chocolate, cinnamon, chili powder, and salt in a heatproof bowl.
Heat heavy cream until just under simmering.
Pour the hot cream over the chopped chocolate and allow to sit undisturbed for 5 minutes or until the chocolate is mostly melted.
Whisk the ganache until it is shiny and smooth.
Allow to cool slightly, until the surface begins to firm up, about 30 minutes at room temp or 15 in the fridge.
Meanwhile, whip the butter, nutella, and powdered sugar until fluffy and smooth.
Pour the ganache into the frosting while whipping on high speed.
Beat for 1-2 minutes, until smooth and homogeneous.
To assemble, layer 1 cake with a generous amount of frosting, then make a well and add 3 tablespoons raspberry preserves.
Top with a thin disc of marzipan.
Repeat with remaining layers and frost the exterior as desired
Crumble the matcha cake to create moss.