• Optional: Fresh rosemary or chocolate crisp “pine cones”
Instructions – Day 1: Preparation –
The Sponge Cake – 1. Preheat oven to 180°C (350°F). Line an 18cm (7-inch) springform pan with parchment paper. 2. Beat egg whites with salt until stiff peaks form. Gradually add sugar and vanilla sugar. 3.Gently whisk in egg yolks one at a time. 4.Sift together flour, cocoa powder, and baking powder. Gently fold into the egg mixture. 5. Bake for 25–30 minutes. 6. Let cool completely, wrap in plastic wrap, and refrigerate overnight.
The Ganache – 1. Heat cream until just before boiling. 2. Pour over chopped chocolate; let sit for 5 minutes, then stir until smooth. 3. Cool at room temp for 2 hours, then cover and refrigerate overnight.
The Buttercream – 1. Beat butter for 5 mins until light and white. 2. Stir in powdered sugar. (Optional: Set aside 3 tbsp of this light mixture now). 3. Mix in the melted/cooled chocolate. 4. Add cocoa powder and cream until dark and spreadable. 5. Cover and store both mixtures overnight.
Day 2: Assembly & Finishing –
1.Temper: – Let buttercream and ganache sit at room temperature for 1 hour to soften.
2. Layer: – Slice the sponge horizontally into two layers. Spread the ganache on the bottom layer, top with the second sponge, and chill for 10 minutes.
3. Crumb Coat: – Apply a thin layer of dark buttercream. (Optional: Spread the reserved light buttercream on the top surface). Chill for 15 minutes.
4. The “Bark”: – Apply the remaining dark buttercream thickly to the sides. Use a fork to drag vertical grooves and “knotholes.”
5. Growth Rings: – Use a toothpick to scratch concentric circles into the top surface.
6. Decorate: – Press pistachios into grooves for “moss.” Add berries, rosemary, and a heavy dusting of icing sugar “snow.”
2 Comments
Yule Log (Stump) Cake
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Ingredients
–
Chocolate Sponge
–
• 6 medium eggs
• 150g sugar
• 1 packet vanilla sugar
• 120g all-purpose flour (Type 405)
• 40g unsweetened cocoa powder
• 1 tsp baking powder
• 1 pinch of salt
Filling (1:1 Ganache)
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• 300g dark chocolate, finely chopped
• 300ml heavy cream
Bark Buttercream
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• 300g butter, very softened
• 150g icing sugar, sifted
• 150g dark chocolate, melted and cooled
• 90g unsweetened cocoa powder
• 3-5 tbsp heavy cream (room temperature)
• Optional: Reserve 3 tbsp of the light buttercream before adding chocolate/cocoa for the “cut surface” effect.
Decoration
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• 60g pistachios, chopped (for “moss”)
• Red berries (cranberries or currants)
• Icing sugar (for “snow”)
• Optional: Fresh rosemary or chocolate crisp “pine cones”
Instructions
–
Day 1: Preparation
–
The Sponge Cake
–
1. Preheat oven to 180°C (350°F). Line an 18cm (7-inch) springform pan with parchment paper.
2. Beat egg whites with salt until stiff peaks form. Gradually add sugar and vanilla sugar.
3.Gently whisk in egg yolks one at a time.
4.Sift together flour, cocoa powder, and baking powder. Gently fold into the egg mixture.
5. Bake for 25–30 minutes.
6. Let cool completely, wrap in plastic wrap, and refrigerate overnight.
The Ganache
–
1. Heat cream until just before boiling.
2. Pour over chopped chocolate; let sit for 5 minutes, then stir until smooth.
3. Cool at room temp for 2 hours, then cover and refrigerate overnight.
The Buttercream
–
1. Beat butter for 5 mins until light and white.
2. Stir in powdered sugar. (Optional: Set aside 3 tbsp of this light mixture now).
3. Mix in the melted/cooled chocolate.
4. Add cocoa powder and cream until dark and spreadable.
5. Cover and store both mixtures overnight.
Day 2: Assembly & Finishing
–
1.Temper:
–
Let buttercream and ganache sit at room temperature for 1 hour to soften.
2. Layer:
–
Slice the sponge horizontally into two layers. Spread the ganache on the bottom layer, top with the second sponge, and chill for 10 minutes.
3. Crumb Coat:
–
Apply a thin layer of dark buttercream. (Optional: Spread the reserved light buttercream on the top surface). Chill for 15 minutes.
4. The “Bark”:
–
Apply the remaining dark buttercream thickly to the sides. Use a fork to drag vertical grooves and “knotholes.”
5. Growth Rings:
–
Use a toothpick to scratch concentric circles into the top surface.
6. Decorate:
–
Press pistachios into grooves for “moss.” Add berries, rosemary, and a heavy dusting of icing sugar “snow.”
Serve and enjoy! ♡
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