Hello everyone, I’m Lisa
Today I will make a Christmas tree stump/log cake
with rich chocolate flavor
Soft chocolate chiffon cake is coated with dark chocolate ganache
Served with a cup of hot tea or coffee
I believe everyone will love it
Let’s make a chocolate chiffon cake slice
Use 4 large eggs (about 60-65 grams each)
Separate egg yolks and egg whites
Either room temperature or refrigerated eggs are fine
Mix the egg yolks
Pour in vegetable oil and milk
Mix continuously for 2-3 minutes until fully emulsified
and the oil and water do not separate at all
Sift the cake flour and add in 2 batches
Do not stir vigorously, mix in a zig-zag motion until no flour is visible
Many people use the method of putting the flour first and then the egg yolk, the flour will be incorperated more delicately
The egg yolk mixture should be smooth and flowing
Mix the cocoa powder in hot water of about 70-80 degrees until dissolved completely
Let cool and pour into the egg yolk mixture
well mixed
The mixture shall be flowing smoothly
If the mixture is too thick, add a bit milk
Otherwise it is very easy to defoam after mixing with meringue
Preheat the oven to 150C/300F
Pour a small amount of lemon juice into the egg whites to make the meringue more stable and not easy to defoam
Cream of tartar or white vinegar can be also used
Mix at medium and high speed to trap in a lot of air
The egg whites quickly expand and form a lot of big bubbles
Add 1/3 of caster sugar and mix at medium and high speed
until delicate bubbles and lines start to appear
Add another one third and change to medium speed
The meringue becomes delicate and creamy
There is a big soft tip while lifting the whisk
Add the remaining sugar and change to low speed
The meringue becomes more delicate and shiny
Mix until a curly but a bit firm tip appears while lifting the whisk
Be sure to mix at low speed after adding the remaining sugar and observe the status at any time
Take 1/3 of the meringue and mix with the egg yolk mixture
Fold in from top to bottom
Until no meringue can be seen
Pour back into the remaining meringue
Keep mix in this way. Otherwise it will be easy to defoam
Or form an uneven layer
Turn the bowl while mixing to ensure each part is completely mixed
Prepare a baking sheet with a slightly longer width and a height of 2 cm
It can be any sizes, the height is best at 2cm
Lined the baking sheet with reusable baking mat to make the bottom smooth
Smooth the surface
Gently tap 1-2 times to remove small bubbles in the cake batter
Put it on the middle rack of the oven at 150C/300F and bake for 23 minutes
Then turn to 160C/320F and bake for 5 more minutes
After taking it out, transfer to a cooling rack and let it cool for 4-5 minutes
Place a piece of baking paper on the surface and turn it over
Take off the reusable baking mat
Cover with a piece of baking paper and turn it over
Don't remove the baking paper on the surface yet
To avoid the cake slices from drying out during cooling, which may cause cracking when rolling.
When the cake slice is almost body temperature, let's make the cream filling
Add icing sugar
Mix at medium speed
Change to low speed after delicate lines appear
Until stiff peak
Cut off both sides
Split into two long strips
If you want to make a relatively thick and short stump, divide it into 3 long strips
Sread a thin layer of cream filling
Roll up the first strip, it’s okay if there is a slight crack
Try not to leave a big gap
Attach the second strip and continue to roll
trim one side
Cover with baking paper, put it in the fridge for an hour to set
Now let's make a chocolate ganache
Using dark chocolate can make this cake have a very rich chocolate flavor, and not too sweet
Add the chocolate blocks
Bring the cream on a low heat to a simmer, then turn off the heat
Add dark chocolate
Stir until completely melted
Cover the surface with plastic wrap
Put it in the fridge for one hour
An hour later, take the ganachi out
Whip a small amount of cream until dripping stage
Pour into the ganache
Mix until firm peak or stiff peak
You don’t have to worry about masking this cake at all
Coat with chocolate ganache, it doesn’t need to be very smooth
Use a pallet knife on the surface while rotating the cake turntable to form a spiral pattern, like a tree stump
Use a fork to draw irregular stripes around, like bark
Put a small amount of Christmas decorations and fruits on top, sprinkle with icing sugar
This tree stump/log cake can also be placed sideways and made into a cake roll
You can feel the cake is very soft while cutting
The cream filling is neither sweet nor greasy
Will be in a good mood for whole day while having such a delicioius cake
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See you next time