This Christmas stump cake is a soft chocolate chiffon cake filled with whipped cream and coated with chocolate ganache. Perfect for chocolate lovers, not too sweet but absolutely delicious.
这款圣诞巧克力树桩蛋糕，绵软的巧克力戚风蛋糕和香浓的黑巧克力甘纳许，非常适合绝对是巧克力爱好者最爱，蛋糕不会太甜但绝对美味。
Christmas Chocolate Stump cake 圣诞巧克力树桩蛋糕
Ingredients:
Chocolate cake :
4 large eggs(Separate the yolk and white)
Cake flour 60g
Cocoa powder 20g
Hot water 40g
Milk 55g
Vegetable oil 45g
Caster sugar 60g
Lemon juice
Whipped Cream filling:
Whipping cream 120g
Icing sugar 10g
Steps:
1) Add light cream to sugar and beat to 8-9% soft peak formed.
Chocolate ganache:
Cream (heated) 100g
Dark chocolate 100g
Cream (for whipping) 50g
Steps:
1) Heat the light cream slightly and turn off the heat.
2) Pour into chocolate and stir until dissolved.
3) Cover the surace with clinf wrap and put in the refrigerator for one hour.
4) Beat the 50g whipping cream till soft peak, then mix into chocolate cream and whisk the ganache until stiff formed.
Method:
- Mix egg yolk and oil and mix well.
- Add milk and mix well.
- Add in sieve cocoa powder and cake flour, mix well.
- Preheat the oven to 150C/300F.
- Beat egg whites with lemon juice, then add in sugar in three portions, beat until soft peak formed.
- Add chocolate batter to meringue and mix well.
- Pour into the cake tray and tap a few times.
- Bake for 20 minutes. Then adjust to 160C/320F and bake for 5 more minutes
- Let cool, slightly warm.
- Cut into three long stripes. Apply whipped cream, roll it up and put it in the refrigerator for half an hour.
- Smear it with chocolate ganache, and use a fork to make a tree pattern.
- Sprinkle with moisture-proof icing to finish the final touch and decorate as desire.
Notes:
Please adjust the baking temperature and baking time according to thebaking tin and the oven you use.
Recipe source from: 萨姐的南腔北调Lisa's Kitchen
Happy Baking!
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