Description
This Vegan Tree Stump Cake is an impressive multi-layer chocolate dessert featuring a rich, silky chocolate cremeux, moist chocolate sponge layers, and a striking coffee Swiss meringue buttercream finish. The cake is elegantly decorated with tempered chocolate bark to mimic a tree trunk texture, optionally adorned with vegan meringue mushrooms and pistachios, making it perfect for festive occasions or special gatherings.
Ingredients
Scale
Chocolate Cremeux
- 200 ml almond milk (or soy milk)
- 40 g caster sugar (superfine)
- 30 g cornflour (cornstarch)
- ½ vanilla pod (or 1 tsp vanilla extract)
- 200 g chilled full-fat coconut milk (or coconut cream)
- Pinch of sea salt
- 160 g vegan dark chocolate (finely chopped)
Chocolate Sponge
- 236 ml soy milk
- 15 ml apple cider vinegar
- 236 ml strong coffee
- 110 g sunflower oil (or rapeseed oil/olive oil)
- 350 g plain flour (sifted)
- 300 g light muscovado sugar (or light soft brown sugar)
- 70 g Dutch-processed cocoa powder (sifted)
- 2 ½ teaspoons baking powder (sifted)
- 1 ½ teaspoons baking soda (sifted)
- ¼ teaspoon sea salt
Chocolate Bark
- 300 g vegan dark chocolate
Frosting
- 1 batch vegan coffee Swiss meringue buttercream
Optional Decorations
- ¼ batch vegan meringue mushrooms
- 30 g pistachios (finely ground)
Instructions
- Chocolate Cremeux Preparation: In a saucepan over low heat, combine almond milk, caster sugar, and cornflour. Whisk continuously for a couple of minutes until the sugar dissolves. Split the vanilla pod and scrape the seeds into the pan with the pod, then add the chilled coconut milk and a pinch of sea salt.
- Cooking Cremeux: Increase heat to medium-high and bring the mixture to a simmer while whisking constantly to avoid scorching. Simmer for 5 minutes until the custard thickens, alternating between whisk and spatula to ensure smoothness.
- Incorporate Chocolate: Place chopped chocolate in a heatproof bowl topped with a sieve. Remove the pan from heat and strain the mixture through the sieve into the chocolate bowl, discarding vanilla pod remnants. Fold the hot custard into the chocolate until fully melted and smooth.
- Blend and Chill Cremeux: Use an electric whisk or immersion blender to achieve a silky, lump-free consistency. Cover with cling film and refrigerate overnight or at least 6 hours.
- Preheat Oven and Prepare Tins: Set oven to 180°C (356°F). Line the bottoms of three 6-inch cake tins with parchment paper and spray sides with oil to prevent sticking.
- Make Vegan Buttermilk Mixture: Combine soy milk and apple cider vinegar in a jug; stir and let sit for 10 minutes. Add strong coffee and sunflower oil, whisk to combine thoroughly.
- Mix Dry Ingredients: In a large bowl, sift together plain flour, light muscovado sugar, cocoa powder, baking powder, baking soda, and sea salt.
- Combine Wet and Dry: Add the ‘buttermilk’ mixture to the dry ingredients and fold with a spatula until the batter is smooth and uniform.
- Bake the Sponge Layers: Evenly divide the batter among the prepared tins. Bake for 30-40 minutes, checking doneness with a skewer which should come out clean. Cool in tins for 15-20 minutes, then transfer to cooling racks. Refrigerate in airtight containers to firm up.
- Prepare Chocolate Bark: Lay two large sheets of parchment paper on a work surface. Melt 2/3 of the finely chopped chocolate (200 g) over a bain-marie, stirring occasionally, until it reaches 55°C (131°F). Remove from heat.
- Temper Chocolate: Reserve 1/3 of melted chocolate. Add chopped chocolate to the remaining melted chocolate and stir until temperature reaches 28°C (82°F). Stir in reserved melted chocolate and heat gently back up to 31°C (88°F) while stirring.
- Form Chocolate Bark: Spread tempered chocolate evenly over parchment sheets, let set until malleable (~5 minutes), then gently roll sheets into cylinders. Refrigerate at least 30 minutes, then unroll to break bark into long pieces. Store refrigerated until use.
- Make Frosting: Prepare vegan coffee Swiss meringue buttercream according to recipe.
- Trim Cakes: Level cake domes by trimming the tops for flat, even layers.
- Assemble Cake: On a turntable, secure the first cake layer with a bit of chocolate cremeux. Spread a layer of cremeux, avoiding edges. Repeat for the second layer, then place third cake on top.
- Apply Buttercream: Spread the coffee buttercream evenly over top and sides of cake. Smooth with a cake scraper; imperfections are fine since chocolate bark will cover sides.
- Create Tree Trunk Texture: Use a fork to scrape circular lines in buttercream on top, then the back of a spoon to form concentric rings from center outward.
- Attach Chocolate Bark: Wearing gloves, gently press attractive pieces of chocolate bark onto cake sides for bark effect. Reserve leftover bark for later use.
- Decorate: Optionally place vegan meringue mushrooms and sprinkle ground pistachios over the cake for additional detail.
- Storage: Keep the finished cake in an airtight container or covered with cling film in the refrigerator. Remove it 2 hours before serving to come to room temperature.
Notes
- For best results, chill the cremeux overnight to allow it to fully set and thicken.
- Chilling the cake layers makes them easier to handle and decorate by preventing crumbling.
- If you prefer not to temper chocolate for the bark, you can simply melt the chocolate over a bain-marie and use it without tempering though texture and shine may vary.
- Use full-fat coconut milk or cream for a richer custard texture; low-fat may result in a thinner consistency.
- The coffee in the batter enhances the chocolate flavor but can be substituted with more soy milk if desired.
- Remove the cake from the refrigerator well before serving to enhance flavor and texture.
- Use latex gloves when handling chocolate bark to prevent melting and preserve appearance.
