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low FODMAP souche de Noel (Christmas stump) horizontal image with plates

Low FODMAP Souche de Noël (Christmas Stump)

This Low FODMAP Souche de Noël (Christmas Stump) is best attempted by experienced bakers - but if you are like me, a baker who has IBS and follows the diet - this recipe is going to thrill you. It is a challenge and fun to make. And then, when you serve it, EVERYONE is going to go gaga over it!

Low FODMAP Serving Size Info: Makes one big, impressive stump! Cut into small servings following my directions; you should get about 40 slices; 1 slice per serving

Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 15 minutes
Chilling Time: 4 hours
Total Time: 1 hour 15 minutes
Makes: 40 servings
Calories: 273 kcal
Author: Dédé Wilson

Ingredients:

Cake:

Buttercream:

Décor:

Preparation:

  1. For the Cake & Buttercream: Position racks in upper and lower thirds of oven. Preheat oven to 375°F/190°C. Line two rimmed half-sheet pans with parchment paper, then coat all of the edges thoroughly with nonstick spray; set aside.
  2. Sift together the flour, confectioners’ sugar, 1/2 cup (43 g) cocoa powder, baking powder and salt into a large bowl; set aside.
  3. Beat the eggs and sugar in stand mixer with balloon whip on high speed until light and fluffy. Beat in vanilla. Add the dry mix to the eggs in four batches, beating lightly between additions. Just combine until about two-thirds of the way mixed, then remove from the mixer and use a large silicone spatula to stir and fold the batter together until blended.
  4. Divide batter between the two prepared pans into a thin even layer; use an offset spatula to smooth if needed.
  5. Bake for about 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Place pans on racks and allow to cool until cool to the touch.
  6. Meanwhile, make your Italian Meringue Buttercream or reconstitute it until it is silky smooth. Dissolve the espresso powder in the vanilla and beat into the buttercream to make Espresso Italian Meringue Buttercream.
  7. Place a very large piece of clean parchment paper on your work surface and dust very lightly with some cocoa. Unmold one of the chocolate cakes onto the parchment, peel off the parchment that it was baked on and discard that.
  8. Spread a thin layer, about 1/4-inch (6 mm) thick, of Espresso Italian Meringue Buttercream all over the cake, from edge to edge. Cut the cake in half, lengthwise. Use a ruler, because it is important that the pieces are even with one another.
  9. Starting at one short end, roll the strip of cake up tightly. Now take that roll (this is the center of your stump) and situate it so that the end of the first roll lines up with the end of the second strip and continue to create the stump, rolling up the cake.
  10. Repeat with second cake. Once all four strips of cake have been rolled around the stump it should be nice and fat, placed on its cut end, and about 7 to 8-inches across. Wrap up well with plastic wrap and chill for at least 4 hours. I like to give it an overnight rest at this point.
  11. Remove from refrigerator once the buttercream is very firm. Use a long, sharp serrated knife to level the top of the stump and to expose clean “rings”; save these scraps. Place stump on display plate (I place it in an offset (not centered) manner). I used an actual cake stump!
  12. To Make the Tiny Stump: Take a quarter cup measuring cup or a similar small cup with sharp, square edges and line with plastic wrap. Firmly press the cake scraps (pieces of cake and buttercream) into the cup. Refrigerate until firm.
  13. For Applying the Ganache: Make sure that the ganache is soft, smooth and spreadable. If it is too stiff, remove a small amount, microwave VERY briefly - like 5 to 10 seconds - to soften and stir it into the larger batch. Repeat until the ganache is very smooth and spreadable.
  14. Apply a think crumb coat all over the sides of the stump. Then use an icing spatula to apply the ganache in a slightly thicker layer, using the spatula to create the look of bark, with vertical strokes, allowing the ganache to slightly extend beyond the top of the stump - to look like a rough edge of bark.
  15. The tiny stump should be chilled and firm by this point. Unmold from the cup and coat with ganache as well. Place it as you like alongside the base of the large stump. I slice a 45° angle piece from the bottom to help it align more readily with the base of the stump. Use ganache to cover any “seams”.
  16. The cake can be refrigerated overnight at this point, if you like.

  17. For Final Décor & Serving: Bring cake to room temperature. Place the Meringue Mushrooms here and there, gently pressing into the ganache to help them adhere.

  18. Stir the chopped walnuts and a small amount of green food coloring together to make “moss” and sprinkle here and there as you like. Use tweezers to remove the red non-pareils and apply them to the areas of the cake that you want. Obviously use the images as inspiration and to guide you!
  19. Cake is ready to serve. Await the oohs and ahs!

Notes:

Tips

  • This is what I call a "project cake" and it is recommended for advanced bakers. It is involved, but there are steps that can be broken down so that you can prepare the components in stages, which I highly recommend.
Nutrition Facts
Low FODMAP Souche de Noël (Christmas Stump)
Amount Per Serving
Calories 273 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Sodium 79mg3%
Potassium 4mg0%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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