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Views: 31 Author: Site Editor Publish Time: 2024-04-12 Origin: Site
The delicious Christmas Chocolate Berry Stump Cake combines the rich aroma of chocolate with the sweet and sour taste of berries, adding a unique flavor to the Christmas season.
This cake usually consists of layers of chocolate cake and berry cream, and is decorated in the shape of a tree stump, as if you are in a snowy forest. The surface of the cake is often decorated with branches, snowflakes, berries, etc., creating a winter atmosphere and is suitable as a dessert for Christmas parties or gatherings. It can also be easily made at home. First, you need to prepare the materials according to the following, and then let’s make it together!
Cocoa Cake Embryo:
Egg White 88g
Egg Yolk 37g
45g Fine Sugar
Hot Water 35g
Corn Oil 25g
Cocoa Powder 15g
Low Gluten Flour 40g
Chocolate Ganache Buttercream:
450g light cream 135g dark chocolate
Beat the ganache cream until about 7 minutes.
Divide into 250 grams and set aside for smearing and piping; beat the rest until 9 minutes for filling.
Berry jam: 50g (optional)
Ganache glaze: (for tree stump skin modeling and annual ring lines)
30g light cream 30g dark chocolate
①Refrigerate egg whites for later use.
②Add about 10 grams of sugar to the egg yolks and beat until white and thick. Set aside.
③Heat the corn oil to about 60 degrees, add cocoa powder and mix well, add hot water (about 60 degrees is enough) and mix well.
④Sift and add low-gluten flour, mix well, then add the egg yolk beaten previously and mix well.
⑤Preheat the oven.
⑥Beat the egg whites until they stand upright.
⑦Mix the meringue and egg yolk paste in batches and pour into the mold.
⑧140~150 degrees, bake for about 50 minutes.
⑨After taking it out of the oven, shake the heat and immediately place it upside down on a wire rack and let it cool before demoulding.
Assembly order:
1. Cut the cake embryo;
2. Make the refrigerated ganache cream the night before whipping
3. After assembling and basting, freeze for half an hour
4. Make ganache for glaze decoration
5. Final decoration:
① Spread the bark around with ganache.
② Use a fork to dip the ganache on the top to draw growth ring lines with varying shades.
③ Squeeze out cream of different sizes on the surface and use oatmeal to make a pine cone shape.
④ Arrange berries of different colors and garnish with hazelnuts, green leaves, etc.
⑤Finally sprinkle with powdered sugar.