Chocolate Swirl Stump Cake

Overview

This is the Chocolate Swirl Stump Cake that I just learned a while ago. This cake symbolizes good harvest and auspiciousness. I made it on Christmas Day and it is delicious. Everyone can try it. This is my first time making it, and I think it is quite delicious. I would like to share it with you. The recipe is for a commercial pan. I used a 28*28 gold pan to bake it without reducing the volume. The cake is slightly thick and easy to crack when rolling. It is recommended to reduce the volume by a quarter before baking it in a gold pan. Of course, it doesn’t matter if you don’t mind the cracks. I think if it cracks, it will taste just as delicious as smearing butter on it and you can’t see it.

Tags

• baking
• cake flour
• chocolate cream
• cocoa powder
• egg yolk
• ganache sauce
• hershey’s chocolate spread
• oil
• pure dark chocolate
• sugar
• whipping cream
• boiling water
• lemon juice
• protein

Ingredients

Steps

1. 1 Prepare all the ingredients. I used Hershey's cocoa powder, Tower Cream, Hershey's Chocolate Spread, Meimei Cake Powder, Sunflower Seed Oil, Sukman Sugar, Dove Dark Chocolate, Chai Eggs, lemon juice can be replaced with white vinegar

   

2. 2 Use a 28*28 household pan to reduce the volume by a quarter, so the stump cake will be shorter in height. Mix the cocoa powder and boiling water and let it cool. Add the egg yolks, oil, and Hershey chocolate sauce

   

3. 3 Sift the cake flour

   

4. 4 Mix well

   

5. 5 Beat the egg whites and add sugar in three batches. The first time you add sugar is when the egg whites form fish-eye bubbles. The second time you add sugar is when the egg whites become larger in size and the bubbles become smaller. The third time you add sugar is when the protein bubbles become finer. Beat the egg whites until they are hard and soft (large chicken tail shape). (You can make it according to your usual method of making cake rolls)

   

6. 6 Take a small amount of whipped egg white and mix it with the prepared paste with a rubber spatula (turning and pressing techniques are used here)

   

7. 7 Pour into the remaining whipped egg whites and mix evenly

   

8. 8 Pour into the baking pan and spread evenly with a spatula. Shake the pan, exhaust, and put into the oven at 170℃/160℃ for 20~25 minutes. Take out of the oven, shake the pan, exhaust, dry and set aside

   

9. 9 Put the two together in water (water temperature below 60℃) to dissolve, let cool and set aside. The state will be liquid when used. If it solidifies, it needs to be reheated to liquid and let cool before use

   

10. 10 It is recommended to keep it in hot water and take it out 2 minutes before use without turning on the fire

    

11. 11 Beat the light cream until it is 80% fluffy, add the powdered sugar three times, pour in the ganache, and mix well with a rubber spatula to form chocolate cream (refrigerate for ten minutes before using)

    

12. 12 The amount of sugar in the whipping cream depends on the percentage of chocolate in the ganache sauce. Here, 70% is used. If you use milk chocolate or 55% chocolate, you can reduce 1g of sugar per 100g of whipping cream

    

13. 13 Take off the cake roll, cut off the four sides and measure the size, divide it into three even pieces, and spread chocolate cream (thickness depends on personal preference)

    

14. 14 Roll each piece of cake roll into a cylinder shape by hand. After one piece is rolled, place the head of the second piece on the interface and roll it up. Roll the three pieces into a cylinder in the same way

    

15. 15 Use the tines to pipe chocolate cream on the sides and top of the cake roll. Students who can spread the dough can spread it directly. You can use one with teeth on one side and a flat one on the other, or you can directly use an 8-tooth cookie nozzle. The cookie nozzle I used

    

16. 16 Finally, decorate with strawberries and sprinkle with moisture-proof powdered sugar. You can also add other decorations you like