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CHRISTMAS STUMP


This is a chocolate sponge cake with coffee whip cream inside and a dark chocolate cream frosting on the outside. Decorated with matcha moss and dark chocolate shards.


A different take on the traditional log cake. A stump. Like someone took an axe and chopped it down and we're eating it right now.


Julian says I should not make log cakes anymore and just make christmas stump moving forward for all christmases. HEHEH. I guess he really likes it a lot, and it is a crowd pleaser! I had my friends ooooh-ing and wow-ing at my stump.


It definitely is a different look and relatively easy although tedious to make just because it has more components. You gotta plan a bit better and definitely can be made several days in advance.


I have videos on my IG: thebakerslust but the more detailed recipe is here!


NOTES:

  • The matcha moss and chocolate shards can definitely be made in advanced so that you have less things to do on CAKE DAY.

  • The cake recipe can be made into a swiss roll, like your traditional yule, or it can be made into a 3 layer 6" cake. For the swiss roll, bake into a rectangular tray while the stump you bake it in a cake tin.

  • I doubled the sponge cake recipe to make an 8" cake.


 

CHOCOLATE AND COFFEE CHRISTMAS STUMP

Makes: 6" cake

Serves: 6-8 people


EASY CHOCOLATE SHARDS


  • 150g dark chocolate


  1. Place a small dish of hot water in the microwave. At the same time, put the chocolate in another microwave safe bowl. (I find having a dish of water in the microwave reduces the risk of burning/drying the chocolate)

  2. Melt 200g dark chocolate on high at 30s at a time, until fully melted. About 1 min. Stir between each interval.

  3. Spread the melted chocolate thinly and evenly on a large baking paper

  4. Place another baking paper over the spread chocolate and roll it up carefully. Fridge to harden the chocolate for a few hours

  5. Unroll the paper carefully and you’ll have your shards! If some of the pieces are too large, you can further break them down by gently scoring the chocolate and breaking it up with your fingers.


ONE-MINUTE MATCHA MOSS


  • 3 tablespoons finely ground almond flour / plain flour

  • 1/2 tbsp matcha

  • ⅛ teaspoon baking soda

  • ⅛ tsp baking powder

  • ⅛ teaspoon salt

  • 1½ tbsp maple syrup/honey

  • 1 tbsp vegetable oil/melted butter

  • ¼ teaspoon vanilla extract

  • 1 large egg


  1. In a microwave-safe mug, add all the ingredients together and whisk it till well-combined.

  2. Microwave on high for 1-2 minutes. Insert a toothpick and if it comes out clean, it’s done.

  3. Remove the cake from the mug and gently break it up into pieces with your fingers/fork and decorate it on your cake.



COFFEE CREAM

(Cream can be made the day before. ⚠️ If making Swiss roll, halve the cream recipes)

  • 300g heavy cream

  • 3 tbsp instant coffee

  • 1/4 cup of icing sugar

  • 1 tsp vanilla extract


  1. Dissolve instant coffee in 4 tbsp of heavy cream. Microwave for 10seconds in a small bowl to help it dissolve, cool.

  2. Whip heavy cream till medium peaks, add in the coffee mixture, icing sugar and vanilla extract. (Add more icing sugar to taste). Whisk till cream is sturdy (able to stand on its own)


CHOCOLATE CREAM

(If making Swiss roll, halve the cream recipes)

  • 250g heavy cream

  • 1/4 cup cocoa powder

  • 150g dark chocolate

  • 1/4 cup icing sugar

  • 1 tsp vanilla extract

  • 2 splashes of rum (optional)


  • Melt chocolate with 4 tbsp of heavy cream in microwave on high, on 30s interval. Stir during each interval

  • In a mixing bowl, whisk heavy cream on high till medium peaks. Lower the mixing speed, gently add in icing sugar, vanilla extract, chocolate mix.

  • Whisk till cream is sturdy.


SPONGE CAKE RECIPE

can be made into 1 swiss roll or 3 layers of a 6” round cake


  • 6 large eggs

  • 90g sugar

  • 120g cake flour

  • 1/4 cup cocoa powder

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 90g milk

  • 90g vegetable oil

  • 1/2 tsp salt

  • 2 tsp white vinegar


  1. Preheat oven to 170’c and line your rectangle baking tray (For a Swiss roll) /6 inch round cake tin (For tree stump cake)

  2. Separate egg yolks from whites. In a mixing bowl, whisk egg whites and vinegar till medium-stiff peaks.

  3. Slowly add sugar in and continue mixing till stiff peaks.

  4. In another bowl, mix flour, cocoa powder, baking powder and salt. Then add in milk, egg yolks, vanilla and oil and mix till well combined.

  5. Take a large dollop of the egg whites and mix into the flour batter. (This is to make it easier to fold into the remaining egg whites)

  6. Then gently fold in the remaining egg whites into the batter.

  7. Bake for 12-15 mins. Or when the toothpick test comes out clean. Another good indicator is when the sides of the cake comes off a little from the tray.


ASSEMBLY

1. (Swiss roll): Spread coffee cream out on the cooled cake and roll it up. Let chill in the fridge for a few hours or overnight.


2. (Stump cake): Slice cake into 3 or 4 layers. Spread coffee cream in between layers and do a crumb coat.


3. Cover the outside of your cake with chocolate cream, chocolate shards and matcha moss! (Refer to earlier recipes for the shard and matcha moss)


 

Always a talking point when I make the moss, but now people know how easy it is. REMEMBER ME WHEN YOU GET PRAISED OK.


christmas stump cake, christmas logcake

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