CHOCOLATE TREE STUMP CAKE

Our fun version of the traditional Yule log, this indulgent cake is sandwiched with chocolate and salted caramel Swiss meringue buttercreams.

Hands-on time 1¼hr, plus cooling and chilling. Cooking time about 1¼hr. Serves 20

FOR THE CAKE

◆ 250g (9oz) unsalted butter, softened, plus extra to grease ◆ 200g (7oz) granulated sugar ◆ 175g (6oz) dark brown soft sugar ◆ 3 medium eggs ◆ 2tsp vanilla extract ◆ 350ml (12fl oz) whole milk ◆ 300ml tub soured cream ◆ 50ml (2fl oz) black coffee, cooled ◆ 350g (12oz) plain flour ◆ 2tsp bicarbonate of soda ◆ 125g (4oz) cocoa powder

FOR THE BUTTERCREAM

◆ 6 medium egg whites ◆ 250g (9oz) granulated sugar ◆ 300g (11oz) unsalted butter, softened, but not warm, cut into pieces ◆ 100g (3½oz) caramel, we used Carnation ◆ 75g (3oz) dark chocolate, melted and cooled

TO ASSEMBLE

◆ 250g (9oz) dark chocolate, chopped ◆ Cocoa powder, to brush

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of 2 deep 20.5cm (8in) round cake tins with baking parchment.

2 To make the cake, using a freestanding mixer (or a handheld electric whisk and a large bowl), beat the butter and sugars until pale and fluffy, about 5min. Add the eggs 1 at a time, beating well after each addition, then mix in the vanilla.

3 In a jug, mix the milk, soured cream and coffee. In a separate bowl, sift the flour, bicarbonate of soda and cocoa powder. With the motor slowly running, add ⅓ of the flour mixture to the butter bowl. When almost incorporated, add ⅓ of the milk mixture. Continue adding until all the dry and liquid ingredients have been mixed in (don’t overwork it at this stage).

4 Divide evenly between the prepared cake tins and smooth to level. Bake for 55min, or until a skewer inserted into the centre comes out clean. Cool completely in tins.

5 To make the buttercream, using a handheld electric whisk, beat the egg whites and sugar in a large heatproof bowl set over a pan of simmering water (make sure the water is not touching the bowl) until the egg whites are stiff, warm and there is no sugar grit left when you rub a little between your fingers, about 8min.

6 Take the bowl off the heat and carry on beating until the outside of the bowl is no longer warm to the touch – about 10-12min on maximum speed. Turn the motor speed to medium and gradually beat in the butter, about a tbsp at a time. If the mixture looks as if it’s about to curdle (or is too loose), chill for 5min, then continue where you left off until all the butter is incorporated. Spoon ½ the buttercream into a separate bowl and fold in the caramel and ½tsp fine salt (or more to taste). Fold the chocolate into the remaining buttercream.

7 To assemble your cake, start by making the chocolate bark. Melt 150g (5oz) of the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Scrape on to a large sheet of baking parchment and spread into a rough rectangle measuring about 23 x 40.5cm (9 x 16in). Lay another sheet of baking parchment over the top, smoothing down. Roll up from a short edge and secure with an elastic band. Chill until needed.

8 Slice each cake in half horizontally. Lay one half on a board. Spread on a generous layer of caramel icing. Top with another cake layer and spread on some chocolate buttercream. Continue layering, alternating the buttercreams between each layer. Spread a thin layer of any remaining caramel over top and sides of cake (reserve remaining chocolate) – this acts as a crumb coat. Chill for 30min.

9 Spread remaining chocolate icing over top and sides of cake. Unroll the chocolate bark – the shards will shatter as you do this. Press the shards vertically on to sides of the cake to form a relatively even layer – a little space between them is fine – and have some sticking above the top of the cake. Chill for 20min.

10 Melt and cool the remaining dark chocolate as above. Once at room temperature, use a pastry brush to paint over the sides of the cake – you don’t need to be neat, it will create a more bark-like effect if you’re not! Chill again for 10min to set.

11 To finish, brush cocoa powder in places over the sides of the cake and decorate the top with chocolate decorations, if you like (see GH Tip).

PER SERVING 572cals, 7g protein, 33g fat (21g saturates), 59g carbs (45g total sugars), 2g fibre TO STORE Keep any leftovers covered in the fridge for up to 5 days. Allow to come to room temperature before serving.

GH TIP We used Shimmering Chocolate Acorns from Marks & Spencer to finish off the decorations on our cake (£5 for 6).

This fun cake is sure to raise a smile, and couldn’t be more delicious