Skip to main content

Tree stump cake

 Tree stump cake


For the sponge

butter, for greasing

6 large eggs

250g caster sugar, plus 2 tbsp to dust

200g plain flour, sifted

70g cocoa powder, sifted

2 tbsp semi-skimmed milk

For the buttercream

250g softened unsalted butter

250g golden icing sugar

1½ tsp vanilla extract

For the bark

150g cook’s Belgian dark chocolate (70% cocoa solids), finely chopped


For the chocolate ganache

150ml double cream

100g cook’s Belgian dark chocolate (70% cocoa solids), finely chopped

To decorate

Meringue mushrooms (see related recipe)

20g finely chopped pistachio kernels

red sugar sprinkles or freeze-dried strawberry pieces

• Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base line a 20cm x 30cm Swiss roll tin with baking paper.

• Using a stand mixer if you have one (or an electric hand whisk otherwise), beat 3 eggs and 125g sugar together in a large bowl for 10 minutes until pale, thick and doubled in volume. Fold in 100g flour, 35g cocoa powder, a pinch of salt and 1 tablespoon of milk then pour into the prepared tin, spreading to the corners with a palette knife. Bake for 12-15 minutes until springy to the touch.


• Lay a damp tea towel on the work surface and top with a piece of baking paper larger than the sponge. Dust the paper with 1 tablespoon of caster sugar then, using a table knife, loosen the edges of the sponge all the way around and carefully turn out the warm sponge onto the sugar-dusted paper.

• Peel away the base paper from the sponge then score a line along one of the shorter ends of the sponge, approximately 1cm away from the edge. Start rolling using this incision and use the sugared paper to help you roll it tightly. Wrap in the damp tea towel and leave to cool completely.

• Repeat with the rest of the ingredients to make a second sponge.

• To make the buttercream, using an electric whisk, beat the butter and icing sugar together until pale and fluffy. Beat in the vanilla and a good pinch of salt for a further minute. Unroll the sponges and cut in half lengthways so you have 4 long cake sponges in total.

• Spread all 4 sponges with the buttercream and carefully re-roll one of the sponges beginning at the end with the incision. Take the second and join it where you finished the first, then continue to roll. Repeat with the remaining sponges to make a large very fat Swiss roll. Sit the rolled sponge upright on a flat cake platter – the top should look like the rings on a tree trunk. You could cut off a thin top slice to expose the rings more cleanly.

• For the bark, place the dark chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Heat until melted and smooth. Remove from the heat and set aside for 15 minutes to cool slightly and thicken. Cut a piece of baking paper 20cm x 22cm and spread the melted chocolate over it, to cover the baking paper. Loosely roll up the baking paper and secure with a little tape, transfer to the fridge to set for about 1 hour until firm. Remove from the fridge and unroll the paper – the chocolate will break into shards as you do so. Keep them chilled until ready to use.

• For the ganache, pour the cream into a saucepan and place over a medium heat. Heat until bubbles appear in the edges of the cream then remove from the heat and add the chocolate. Leave for 5 minutes to melt then gently mix with a spoon until smooth and glossy. Leave to cool and thicken (or pop in the fridge for 15-20 minutes to speed this up), then spread generously over the sides of the cake. Reserve a little ganache to secure the mushrooms (1-2 tablespoons).

• Stick the chocolate shards onto the ganache icing to create a bark effect, before the ganache has fully set.


• Decorate with meringue mushrooms using the reserved ganache to secure, scatter with the pistachios and red sugar sprinkles.

Popular posts from this blog


Humba is a dish popular in the southern parts of the Philippines *INGREDIENTS: 2 pounds pork belly, sliced into large pieces 1 cup pineapple juice 1 large onion, chopped 5 cloves garlic, minced 2 tablespoons fermented black beans (tausi) 1/4 cup soy sauce 1/3 cup vinegar 1/4 cup brown sugar 2 pieces dried bay leaves 1 teaspon whole black peppercorns 1 piece star anise Dried banana blossoms (optional) *INSTRUCTIONS: Place all ingredients in a pot. Cook until meat is tender, lowering heat to simmer. Remove scum that rises to the top. (Depending on your preference you can cook until dry and then brown the meat in its own rendered fat). My family likes plenty adobo sauce so I did not completely reduce the liquid. I transferred the pork pieces in an oven-safe dish and browned them in the oven for 20 minutes or you can brown them in a frying pan. Make sure to toast the skin side down the pan. I then returned the meat to the sauce. Serve and enjoy!

Oven Roasted Chicken Recipe

 Oven Roasted Chicken Recipe *Ingredients: 1 whole chicken 1/2 onion (optional) 3 garlic cloves 50 grams of butter 1/2 glass of white wine 1/2 glass of chicken broth 1 lemon 1 tablespoon herbs de Provence 1 tablespoon cornstarch (optional) Olive oil ground black pepper Salt *Method: The first thing is to preheat the oven to 180ºC two While the oven is heating up, in the tray in which we are going to bake the chicken, put a splash of oil, spread it with a brush and place the finely chopped onion. 3 Next, in a small bowl, put a little salt, pepper, the Provencal herbs, the softened butter and mix well.Take the chicken, spread the mixture on all sides so that it picks up flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor. 4 On the other hand, peel the garlic, open it in half, remove the center and place it on the chicken that we will roast. 5 We cut the lemon, we squeeze a part on top of the chicken meat, and the other half we cut in two and place

Mini Cheese⁣ ⁣

 Mini Cheese⁣ ⁣ *Ingredients:⁣ 1 ¾ cups of water⁣ ¾ cups of sugar 6 Eggs⁣ 10 tablespoons of milk powder 1 teaspoon of Vanilla⁣ 1 teaspoon of melted butter⁣ ⁣ For the Caramel:⁣ 1 ½ cup of sugar⁣ ½ cup of water⁣ *Preparation:⁣   -Prepare a Caramel with Sugar and Water in a mold with a lid.⁣ -The other ingredients are placed in the blender, except for the Eggs, they are beaten, and they begin to be added one by one.⁣ -Place the mixture in the caramelized mold in a Bain Marie oven at 350 °F, until a toothpick inserted comes out clean.   ⁣-Let cool and flip onto a plate. See less See less.