I cannot get Food and Wine’s Chocolate-Malt Stump de Noël out of my head. The addition of malt balls and malt powder is downright rakish, not to mention the construction allows one to have the bûche de Noël tradition whilst upending it. Talk about having your cake and eating it too.
So, despite a distinct lack of time in which to complete it – not to mention dubious baking talent – I found myself wheeling into the grocery store today to pick up the ingredients. The stump de Noël will not be denied. This must be the height of holiday foolishness.
Thank goodness Delicious Dishings posted every detail of the process, including her substitution for the hard-to-find malt powder (just use more chocolate butter cream).
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I’m so glad you found all my pictures and notes helpful! Hope you had a wonderful holiday!
we built a dinner party around this – it is a stunning cake – i used malted milk powder for the malt powder and added a few more crushed malted milk balls – delicious!
you’re right, this turned out to be one great looking cake. i wish i’d added more malt balls for extra crunch. i also subbed Ovaltine (there’s a flashback for you) for malt powder.
this looks amazing