Fireplace Cake with REAL Fire

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Fireplace Cake with REAL Fire


  • Author: Mackie
  • Total Time: 10 hours
  • Yield: Too Much

Description

This insane recipe is a pyromaniac’s takes a classic bûche de noël recipe. Triple the chocolatey sponge cake goodness and flambé them with alcohol to set it alight. But, of course, it wouldn’t be a fireplace without bricks behind it! Use red velvet box mixes and mini loaf pans to create the bricks. Then “mortar” them together with frosting for a tasty, 100% edible fireplace.


Ingredients

Units Scale

Chocolate Sponge Cake:

NOTE: This recipe is for ONE cake. Multiply for more logs.

  • 1 1/3 c Cake Flour
  • 2 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 6 Eggs, separated and room temperature
  • 1 c Sugar, divided in half
  • 2 tbsp Oil
  • 1 1/2 tsp Vanilla

Rolling the Sponge Cake:

  • 3/4 c Cocoa Powder
  • 3 Clean Kitchen Towels

Hazelnut Filling:

  • 3 c Heavy Cream
  • 1/4 c Frangelico liqueur (or 2 tsp Vanilla)
  • 1/2 c Confectioners’ Sugar
  • 2 tbsp Cocoa Powder
  • 1/2 c Hazelnuts, chopped

Chocolate Ganache:

  • 12 oz Dark Chocolate chips (Or Semisweet or Milk)
  • 1 1/2 c Heavy Cream

Red Velvet Bricks:

  • 12 Red Velvet Cake mixes
    • (Which would need roughly:
    • 36 Eggs
    • 6 c Oil
    • 6 c Water)
  • 5 cans of Vanilla Frosting

Flambé: 

  • 100 proof Spiced Rum (Or any alcohol between 40110 proof)

Instructions

Chocolate Sponge Cake:

  1. Combine the cake flour, cocoa powder, baking powder and salt in a bowl. Whisk together and set aside.
  2. Using an electric mixer, beat the egg whites until they start to get foamy. Gradually add 1/2 c of sugar to the egg whites. Beat until they can hold stiff peaks and are really glossy, roughly 4-5 minutes.
  3. In a separate bowl, beat the egg yolks, oil, vanilla, and the last 1/2 c of sugar. You want the batter to thicken and go from a vibrant yellow to a paler yellow color. This will take about 3-4 minutes.
  4. Transfer half of the whipped egg whites into the bowl of egg yolks. Carefully fold them together by hand- do NOT overmix. Add the second half of the egg whites to the bowl and mix to combine.
  5. Add half of the dry ingredients to the egg mixture and fold to combine. Add the rest of the dry ingredients and gently fold until the batter is homogenous.
  6. Spread the batter into a parchment paper lined- and greased- 12 x 17 inch pan. (My pan was a basically a cookie sheet with rimmed edges.) It is super important that this cake does NOT stick to the pan!
  7. Give the pan a quick tap on the table to remove some of the air bubbles trapped inside the batter.
  8. Bake in a 350 degree oven for 18 minutes or until the cake bounces back after you poke it with your finger. Note that it’s normal for the cake to look bubbly on top. Now, if you’re unsure if the cake is done, it’s better to under bake it than overbake it. An overbaked sponge cake will crack when you’re trying to unroll it.
  9. Repeat making the recipe two more times to create additional logs for your fireplace.
  10. While your cake is baking, prepare for rolling the sponge cake.

Rolling the Sponge Cake:

  1. Spread one kitchen towel flat on your clean work surface.
  2. Using a sieve, sprinkle a coat of cocoa powder onto the towel to cover.
  3. As soon as the cake comes out of the oven, flip the cake upside down onto your towel. Remove the hot pan and peel off the parchment paper.
  4. Carefully roll the cake pushing from one longest side to the next. Don’t roll so tight that the cake condenses, but it still needs to be cylindrical.
  5. Add more cocoa powder to the top of the cake as needed so that the cake won’t stick to the towel when you unroll it.
  6. Once it’s fully rolled, place the cake in the fridge until it’s no longer hot. Alternatively, you can leave it on the counter until it’s room temp, but the fridge will speed up the process significantly.
  7. Repeat two more times for the remaining two sponge cakes.

Hazelnut Filling:

  1. Whip the heavy cream until it forms soft peaks.
  2. Add the Frangelico (if using), confectioners’ sugar, and cocoa powder.
  3. Beat to stiff peaks.
  4. Scrape the whipped cream into a large piping bag. (I recommend not using a piping tip at all. Or you can use a large round tip.)
  5. VERY carefully, unroll your sponge cake. Pipe the filling into place where your cake is super curvy. This way your cake gets filled and you don’t put so much stress on the cake that it breaks. Where it’s flatter, you can spread the filling with a spoon or rubber spatula.
  6. Sprinkle a handful of hazelnuts over the exposed filling.
  7. Carefully roll the sponge cake back into a log, removing any excess filling as necessary. (I liked rolling the seam of the finished cake on the kitchen towel to coat the exposed filling in cocoa powder. It A) blended it into the main log and B) made it less sticky to handle.)
  8. Use the remaining filling and hazelnuts to fill the remaining two sponge cakes.
  9. Place the finished sponge cakes in the fridge to firm up.

Chocolate Ganache:

  1. Combine the chocolate and heavy cream together in a heat resistant bowl.
  2. Fill a saucepan with water and heat it till it’s simmering on the stove. Place your bowl over the top of the pan so that the steam is trapped, creating a makeshift double broiler.
  3. Constantly whisk the chocolate and heavy cream together as they gradually warm and melt.
  4. Once the mixture is a uniform color and has no lumps, remove from heat and allow to cool. (You want the ganache to be thick enough to spread, but not so thick it’s lumpy. If that happens, you need to warm it again to the right temperature.)

Red Velvet Bricks:

  1. Preheat the oven to 350 degrees.
  2. Follow the directions on the back of the box to make the red velvet cake batter.
  3. Pour the batter into well greased mini loaf tins. Fill the the pans 1/2 to 3/4 of the way full.
  4. Bake for 25 minutes or until a toothpick in the center comes out clean.
  5. Remove from heat and allow to cool to room temperature. If the loaf has a domed top, level the cake using a serrated knife.
  6. Repeat for eternity… Or until you run out of cake batter.

Assembly:

  1. After your sponge cakes have set enough, place one on a cutting board.
  2. Using a serrated knife, trim off both the ends of your cake so the spiral shape of your cake is fully visible.
  3. Then cut off a small section off your cake at an angle.
  4. Reposition the small section higher up your cake to create a branch off the main section of your log. Pin in place using toothpicks or wooden kebab skewers cut to size.
  5. Repeat with the remaining cakes, adjusting the aesthetics as desired.
  6. Start building your bricks on a large, non flammable surface. (I used a giant cookie sheet.)
  7. If desired, you can start with a base layer of bricks across the entire cookie sheet. Or, you can simply start building upwards on the sides. I recommend going two or three courses high before you switch gears and focus on finishing the firewood cakes.
  8. Pipe frosting in between each red velvet brick (I used a large round tip in my piping bag). Reinforce every few layers with pieces of clean cardboard and wooden dowels cut to size.
  9. Arrange your wooden logs inside your fireplace. I positioned my logs at different angles. I then used a combination of cardboard, wooden dowels, and wooden kebab skewers to support them and keep them from breaking.
  10. Spread your prepared chocolate ganache over the top of the arranged cake logs. Once they’ve been coated, take a fork and lightly drag the tines across the surface of the ganache. The grooves will look like bark. Don’t drag your fork in perfectly straight lines. A little curve is a good thing here- nature isn’t perfect, so you don’t want to be either.
  11. Once your firewood cakes are fully decorated, switch back to the masonry work. Stack the rest of your red velvet bricks, filling the gaps with frosting.

Flambé:

  1. Before you begin your flambé, have your cake exactly where you want it to burn. Do NOT move the cake while it is on fire- it’s extremely unsafe.
  2. Pour 1/3 of a cup of Rum into a small saucepan.
  3. Heat on the stovetop until just before it’s boiling. Remove at the first sign of bubbles.
  4. Pour over your finished cake.
  5. Immediately use a long stick lighter or long match to catch the fumes ablaze. Make sure your head or hands are not over the cake when you ignite the alcohol.
  6. Have a plan in place to extinguish the flambé in case of emergency. (Read as: Have a fire extinguisher on hand!)

Notes

Thanks to Sally’s Baking Addiction for the bûche de noël recipe!

  • Prep Time: 5 hours
  • Cook Time: 5 hours
  • Category: Extreme Baking

Keywords: Fireplace, Fire

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