Chocolate and Coffee Christmas Log Cake

Share this article:

A whimsical Christmas Log Cake with rich and bold flavours! The aromatic coffee syrup, layered with rich milk chocolate and completed with seasonal embellishments. Christmas is never quite complete without the traditional festive log cake. This sumptuous Chocolate and Coffee Christmas Log Cake recipe is shared by Ryan Khang. A chef, culinary instructor, nutritionist, food writer, editor-in-chief and television presenter. He shares his popular Christmas recipe, Chocolate and Coffee Christmas Log Cake. Thanks to our friends at sharefood.sg for sharing!



Log cake
90 g egg yolks
1 medium egg whole
32 g cooking oil
10 g Cocoa powder
77 g plain flour sieved
pinch of salt

153 g egg whites
2 g cream of tartar
90 g fine granulated sugar

Coffee syrup
150 g water
200 g sugar
15 g instant coffee

Milk Chocolate filling and frosting
400 g milk chocolate conventure 65%
160 ml whipping cream
340 ml whipping cream



Prepare and bake the sponge cake
  1. Line baking tray with parchment paper
  2. Preheated oven at 180°C
  3. Heat the milk and cocoa powder in a pan. Stir till it’s full dissolved and cooled down.
  4. Prepare the egg mixture: In the stand mixing bowl, add in egg yolk, whole egg, cooking oil, milk with cocoa powder. Attached the K beater and mix it well. Add in the salt and flour, beat it till it’s fully combined.
  5. Prepare the meringue: In the stand mixer bowl, add in egg white and cream of tartar. Attached the whisk and beat on high speed till it’s frothy. Add in sugar in 3 batches and continue to beat it till its peak foam.
  6. Scoop 1/3 of the meringue into the egg yolk mixture, fold in gently. Add the remaining meringue into the mixture and fold till it’s just combined.
  7. Pour the batter into the lined baking tray. Bake it for 15 mins or until the cake tester comes out clean.
Prepare the coffee syrup
  1. Add all ingredients together in a saucepan. Stir to mix evenly and bring then bring to a boil. Lower the heat and allow it to simmer, until a syrupy mixture has formed.
Prepare the chocolate frosting
  1. Add 160ml of whipping cream into a saucepan. Bring it to a slight simmer.
  2. Reduce the fire, then add in the chocolate converture. Stir the mixture until the chocolate has melted completely. Set aside and let it cool down.
  3. In a stand mixer, add in the remaining whipping cream. Attached the whisk and beat on high speed till the cream is just formed.
  4. Add the chocolate ganache into the cream. Fold till it’s mixed evenly. Set aside in a cool place without direct heat.
To assemble
  1. Remove the cake from the tray and lay it on the tabletop. While it’s still warm, roll the cake into a roulade, keep it in shape and let it cool down completely.
  2. Unroll, brush coffee syrup onto the cake, then top with a layer of chocolate frosting. Carefully roll the cake to form a tight roulade.
  3. Spread the remaining chocolate frosting over the log, use fork to draw long lines down its length to create a wooden, bark-like effect.
  4. Decorate the top of the log as desired. For ours, we decorated it with seasonal sugar figurines and sprinkled edible gold stars.


Share this article:




Natural Healing with Nasi Ulam

When Mandy Leong’s colourful platter of nasi ulam is placed in front of you, it’s hard not feel a little brighter. The popular Malay dish features steamed rice mixed with herbs and surrounded by an array of side dishes. But Leong’s platter, appropriately called “Rainbow Healing Nasi Ulam”, takes nasi ulam to another level, featuring more than 10 herbs and aromatic flowers that create a kaleidoscope of colours. On top of that, customers are served a range of delicious side dishes. Leong is …

Taiwanese Yam and Sweet Potato Ball Dessert

Taiwan’s Shilin Night Market inspired pop up is coming to Singapore on 19th – 21st April! Everyone loves Taiwan street food. From their famous chicken cutlet, to stinky tofu, to braised pork rice, these alone can make one salivate just by even thinking about it! Today, we got our hands on the famous Taiwanese Yam and Sweet Potato Ball recipe, shared by none other than Share Food’s founder – Pei Wen! She’s the hands behind 250 over recipes and today …

Why Your Kitchen Needs a Dutch Oven

A note from your grandmother found in the kitchen… What’s that there? A Crock-Pot? Do I, your dear old gran, see an electric slow cooker in your kitchen? Posh! Back in my day, we didn’t need fancy gizmos to make a stew, pot roast or broccoli casserole. We did it the old fashioned way: A Dutch oven! Eh? You don’t have a Dutch oven? Of course, you do! I gave you one on your wedding day, and you left it …