Stump On A Log Chocolate Cake Recipes

Steps:

• Chiffon Cake: Preheat oven to 350 degrees. Brush two rimmed baking sheets with butter. Line with parchment; butter parchment.
• In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Divide batter evenly between prepared sheets and spread to edges with a spatula. Bake until tops spring back when lightly touched, about 18 minutes. Dust two kitchen towels with confectioners' sugar. Invert one cake onto a towel; remove parchment. Dust with more confectioners' sugar. Starting at one short side, roll into a log, incorporating towel. Repeat with remaining cake. Let cool completely.
• White Modeling Chocolate: Stir together white chocolate and 3 tablespoons corn syrup until mixture has consistency of thick batter or very soft dough. If mixture is too thick, add remaining 1 tablespoon corn syrup. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with confectioners' sugar; knead until smooth and pliable.
• Semisweet Modeling Chocolate: Stir together semisweet chocolate and corn syrup until mixture has consistency of thick batter or very soft dough. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with cocoa; knead until smooth and pliable.
• Chocolate-Hazelnut Filling: In a small bowl, whisk together chocolate-hazelnut spread and 1/4 cup cream until thickened. In a large bowl, whisk together remaining 3 cups cream and confectioners' sugar until soft peaks form. Add chocolate mixture and continue whisking until stiff peaks form.
• Assembly: Unroll cooled cakes, remove kitchen towels, and reroll. Cut each cake crosswise into thirds. Unroll one piece of cake and spread with about 1 cup filling. Roll into a tight spiral and place, cut-side up, in center of a large serving platter. Unroll a second piece of cake, spread with another 1 cup filling, and wrap around perimeter of first piece. Repeat with remaining 4 pieces of cake. Spread remaining filling over top and sides of cake.
• Roll white modeling chocolate into a 1/4-inch-thick round, about 11 inches in diameter. Place on top of cake and fold overhanging edges down sides of cake. Lightly brush overhanging edges with water. Roll 1 1/2 cups semisweet modeling chocolate into a 6-by-8-inch rectangle. Use the handle of a wooden spoon to press a pattern crosswise on semisweet chocolate to resemble bark. Use a pizza wheel to cut a straight edge along one long side of semisweet chocolate. Affix bark to perimeter of cake, cut-side up, and gather bottom to resemble roots, placing small balls of semisweet chocolate in between bark and cake to create more dimension. Continue in this manner, working around sides of cake. Repeat process with remaining semisweet chocolate, then seam pieces of semisweet chocolate together by pinching and folding over each other to create a gnarled appearance.
• Using a paring knife, score lines onto surface of tree stump, radiating out from center, to resemble cracks. Use a soft bristled brush to dust white chocolate with cocoa. Mix a small amount of cocoa with water, one drop at a time, until it has consistency of thick paint. Dip the tip of a 2-inch-wide coarse brush into cocoa mixture; dry-brush tree rings onto surface of tree stump. Brush sides and roots of stump in some spots with corn syrup; sprinkle pistachios over brushed spots to create appearance of patches of moss. Place a few candy mushrooms on sides of cake. Decorated cake can be stored in refrigerator, covered, up to 1 day.

Steps:

• Preheat the oven to 350˚. Brush the bottom and sides of two 8-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk the vegetable oil, buttermilk and vanilla in a large liquid measuring cup.
• Beat the granulated sugar and eggs in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until very fluffy and light, 4 to 5 minutes. Reduce the speed to medium and beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined, stopping to scrape down the bowl occasionally. Divide the batter evenly between the prepared pans.
• Bake until the tops of the cakes are firm and spring back when gently pressed and the sides begin to pull away from the pan, about 45 minutes. Transfer to a rack and let cool 15 minutes, then run a thin spatula around the cakes to loosen and invert onto the rack to cool completely.
• Meanwhile, make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the dulce de leche until well combined. Reduce the mixer speed to low and beat in the confectioners' sugar until combined, then increase the speed to medium high and beat until the frosting is thick and fluffy, about 1 more minute. Refrigerate until the frosting is slightly firm but still spreadable, about 1 hour.
• Trim the domed tops of the cakes with a long serrated knife to make them level, if necessary. Cut each layer in half horizontally to make 4 thin layers. Put 1 layer on a cake plate and spread with a heaping 1/2 cup frosting all the way to the edges. Repeat with 2 more cake layers, then top with the remaining cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Refrigerate until set, about 1 hour. Reserve the remaining frosting.
• Mix the cocoa powder and hot water in a small bowl until smooth. Add 1/2 cup of the remaining frosting and stir well to combine. Refrigerate the chocolate frosting and remaining dulce de leche frosting along with the cake.
• Cover the cake with the remaining dulce de leche frosting. Using a small offset spatula, add swipes of the chocolate frosting in concentric circles over the top of the cake, plus some swipes around the sides of the cake. Use a large offset spatula to smooth the chocolate frosting into the dulce de leche frosting, slightly marbling the two. Run the tines of a fork around the top of the cake in concentric circles. Refrigerate until set, at least 30 minutes or overnight.
• Meanwhile, make the chocolate curls: Run the palm of your hand on one side of the chocolate block to soften slightly. Working over a piece of parchment paper, scrape along the softened side with a paring knife or a wide vegetable peeler to make about 2 cups large chocolate shavings. Freeze on the parchment until set, 10 minutes.
• Remove the cake from the refrigerator. If the frosting is too hard, let stand until softened, about 15 minutes. Gently press the chocolate shavings into the sides of the cake.

Steps:

• MOCHA FROSTING: Combine all the ingredients together in a bowl and then slowly add milk, (adding more if necessary). Mix until well blended to a smooth consistency. Refrigerate til needed.
• CHEESECAKE FILLING: Place chocolate chips in small microwave-safe bowl. Microwave 30 seconds; stir. If necessary, microwave at an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
• Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended. Refrigerate until needed.
• CAKE: Preheat oven to 350°F Line the bottom of a rimmed cookie sheet with parchment paper.
• In small bowl, combine flour, cocoa, baking powder and salt. Set aside.
• In large bowl, beat eggs, sugar, and vanilla until thick and creamy, about 4 minutes. Beat in flour mixture and melted butter. Spread in prepared pan and bake 10-14 minutes or until done.
• Sprinkle a clean kitchen towel generously with confectioners sugar. Immediately invert cake onto towel. Gently peel off parchment paper. Roll warm cake from the long end with towel inside. Place seam side down on wire rack to cool.
• Unroll cake. Stir cheesecake filling and spread onto cake within 1/2" of edges. Roll back up using the towel to help guide a good seal (like making sushi with a bamboo sheet). Cover with plastic wrap. Refrigerate for one hour, seam side down.
• ASSEMBLY: Cut of 1/4" of each end. Cut off 1/3 of an end of the cake on the diagonal. Place the longer piece onto the platter you will be serving on. Place the short end on the side of the long piece to resemble a log with a thick branch sticking out.
• Stir frosting to get it creamy again as this will make it easier to frost the cake. Spread frosting all over the cake with frosting except the ends. Using the tines of a fork, create the bark of the tree. Keep cake refrigerated.

Steps:

• Put the cake on a slightly larger lazy Susan or cardboard cake plate.
• Frost the top of the cake: Mix approximately three-quarters of the dulce de leche with 1/4 cup of the vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your darker frosting). Mix the remaining dulce de leche with the remaining 3/4 cup vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your lighter frosting).
• Starting in the center of the cake, pipe concentric circles of the darker frosting out to about a 2-inch circle. Using a small offset spatula, spread out the frosting to about a 3-inch circle.
• With the lighter frosting, pipe concentric circles around the 3-inch circle, leaving about a 1-inch margin around the edge of the cake. Using a clean offset spatula, smooth the lighter frosting to the edge of the cake, so the entire top of the cake is covered. Smooth everything with a clean offset spatula.
• Line the point of a cake comb with the center of the cake and slowly rotate the cake to create concentric tree rings. When the lines of the circle meet, gently lift the comb (if you don't have a cake comb, this effect can be recreated using the tines of a fork).
• Make the chocolate bark: Line a baking sheet with a silicone baking mat and set aside.
• Separately melt the dark and milk chocolates over a double boiler or in the microwave. Pour the dark chocolate over the prepared baking sheet, using an offset spatula to spread to the width of the baking sheet but not smoothing out the chocolate. Drizzle the melted milk chocolate on top. Using the edge of a small offset spatula or a butter knife, make vertical lines and swirls running through the chocolate to create the look of tree bark. Be sure to apply various levels of pressure as the offset spatula is pulled through the chocolate to create a textured look. Let cool at room temperature until firmly set, at least 30 minutes.
• Break the chocolate into large vertical pieces of varying heights to form pieces of bark. Use these pieces to cover the sides of the cake.
• Make the berry mushrooms: Roll 1/2-inch pieces of marzipan between your fingers into stem shapes, making them wider at the base so they can stand upright. Place a stem inside the hollow of each raspberry and strawberry, using a skewer to secure the marzipan to the fruit if needed and to secure them down into the cake. Make mushrooms of various sizes and shapes to give a more natural effect and use the mushrooms to decorate the tops and sides of the cake, pressing gently to adhere the marzipan to the surface.
• Make the pistachio moss and marshmallow stones: Put the pistachios in a mini food processor and add approximately 8 drops each of the green and yellow food coloring. Pulse the food processor to chop the pistachios to a coarse grind the texture of moss. Adjust the food coloring as needed to achieve the desired color. Spoon the moss around the cake plate alongside the bottom of the cake.
• Mix the mini marshmallows and cocoa in a small bowl. Rough up the marshmallows between your fingers to create texture, shaking off the excess cocoa powder. Add the stones to the base of the cake on the pistachio moss.
• Using a fine-mesh strainer, shake confectioners' sugar over the top of the cake, creating a snowy effect.

Steps:

• Make the dulce de leche buttercream: In a large bowl, cream together the butter and dulce de leche with an electric hand mixer on medium speed until smooth and creamy, about 2 minutes. Sift in the powdered sugar and salt and mix until the frosting is smooth and thick, about 3 minutes.
• Frost the cakes: Scoop 1 cup of buttercream onto 1 chocolate cake round and spread evenly across the top. Place the second cake round on top, pressing down gently to secure. Spread another cup buttercream evenly over the top and sides to create a crumb coat. Cover and set the remaining buttercream aside until ready to decorate. Refrigerate the cake until ready to decorate.
• Make the meringue mushrooms: Preheat the oven to 225°F (105°C). Line a baking sheet with parchment paper.
• Add the egg whites to a heat-safe bowl. Using a hand mixer, whip on medium speed until frothy, about 2 minutes. Add the salt and cream of tartar and beat just to incorporate.
• Add the sugar and water to a saute pan and stir to combine. Turn the heat to medium-high heat and cook without stirring until the syrup creates bubbles that are the size of quarters and the temperature reaches 248°F (120°C).
• With the hand mixer running on medium speed, carefully pour the hot sugar syrup into the egg white mixture, resting the pan on the edge of the bowl and aiming the syrup to hit the side of the bowl so it does not splash against the beaters. Whip the mixture until stiff peaks form, about 3 minutes. Add the vanilla and beat on medium-low speed until just combined. Transfer the meringue into a piping bag fitted with a ½-inch (1.24 cm) round tip.
• To make the mushroom caps, hold the piping bag upright and squeeze the meringue firmly onto half of the prepared baking sheet into disc shapes ranging from ½ inch (1.24 cm) to 1½ (3.81 cm) inches in diameter, leaving at least ½ inch (1.24 cm) of space between each cap. You should use about ⅔ of the meringue. Dip your finger in water and smooth the top of each cap. Your fingers will create natural dimples and watermarks to mimic the look of mushrooms caps.
• To make the mushroom stems, hold the piping bag upright and squeeze the remaining meringue firmly onto the other half of the baking sheet in ½-inch and 1-inch long pieces, leaving at least ½ inch of space between each stem. The number of stems should match the number of caps.
• Bake the meringue mushrooms for about 3 hours, until the caps and stems feel dry to the touch and are light beige in color. Remove from the oven and let the meringues cool completely.
• Lightly dust the mushroom caps with the cocoa powder, then use a pastry brush to brush the cocoa powder into the caps until they are a rustic brown color.
• Spread a bit of melted dark chocolate on the bottom of a mushroom cap, then press the cap onto the top of a stem. Repeat to assemble the remaining mushrooms, then cover with plastic wrap and refrigerate to set completely, about 10 minutes.
• Make the chocolate bark: Add the heavy cream to a small stainless steel pot and bring to a boil over medium-high heat.
• Add the chocolate chips to a medium heatproof bowl. Pour the warm cream over the chocolate and stir until melted completely. Let the ganache cool to room temperature, about 1 hour; it should be thick and have the texture of frosting. Once cool, add ⅓ of the ganache to a piping bag fitted with a ½-inch round tip and the remaining ganache to a piping bag fitted with a 1-inch round tip.
• Make the edible moss: Pulse the pistachios and matcha powder in a food processor until coarsely ground, being careful not to process into a paste. Set aside until ready to decorate.
• Make the buttercream flowers: Divide the buttercream frosting evenly between 5 medium bowls. Add the violet, pink, yellow, avocado, and mauve food coloring to each bowl and stir until well combined. Transfer each color frosting to a separate piping bag fitted with tips to pipe flowers and leaves. Set aside until ready to decorate.
• Assemble the cake: Spread the remaining dulce de leche buttercream over the top of the cake. Using the bag with the ½-inch tip, pipe the ganache in a swirl on top of the cake, starting from the center and working toward the outer edge. Use a fork to swirl the ganache and buttercream together to make the top of the tree stump.
• Using the bag with the 1-inch tip, pipe the remaining ganache onto the sides of the cake and spread to coat completely. Use a fork to draw lines vertically up the sides of the cake for the tree bark.
• Place mounds of edible moss on top of and around the cake, then place the mushrooms around the moss.
• Use the colored frostings to pipe leaves and flowers around the cake.
• Enjoy!