through the paper; you should have four 6-by-17-inch
strips of cake. Roll one strip into a tight coil, leaving the
paper behind. Roll the 3 remaining cake strips around
the coil in the same way to form a very wide, short jelly
roll. Set the cake on a large plate, spiraled end up. Frost
the outside of the cake with the Dark Chocolate
Buttercream. Refrigerate until set, at least 8 hours.
Decorate the cake with meringue mushrooms,
cranberries and rosemary sprigs and serve, cutting the
cake into wedges or horizontal slices.
Make Ahead The chocolate stump cake can be refrigerated
for up to 4 days. Let the cake stand at room temperature for
1 hour before serving.
Salted Fudge Brownies
14