Christmas Log cake



  • 4 eggs
  • 225 g corn sugar
  • 15 g vanilla sugar
  • 225 ml sunflower oil
  • 350 g spelt flour
  • 15 g baking powder
  • 3 tbsp cocoa powder

For the cream filling:

  • 500 ml milk
  • 100 g corn sugar
  • 1 packet chocolate pudding powder
  • 100 g dark chocolate (low fructose)
  • 250 g butter (room temperature)


  1. Pre-heat the oven to 160 degrees
  2. Separate the eggs. Beat the egg yolks with the sugar
  3. Add 100 ml warm water and the oil to the eggs and beat further
  4. Mix the flour and the baking powder and add to the egg mixture. Mix well
  5. Whip the egg whites until stiff and fold carefully under the mixture
  6. Divide the mixture in half and add the cocoa powder to one half
  7. Grease a round baking tin (20 cm)
  8. Place 2 tbsp of the pale cake mixture in the middle on the tin
  9. Add 2 tbsp of dark mixture on top of the pale mixture
  10. Carry on doing this until the cake mixture is all used up
  11. Bake the cake in the oven for approx. 50-60 minutes
  12. Remove from the oven and leave to cool
  13. In the meantime, make the cream filling
  14. Make the chocolate pudding according to the instructions on the packet, using the milk and sugar
  15. Add the dark chocolate to the pudding and stir until the chocolate has melted
  16. Remove from the heat and leave to cool
  17. Beat the butter until it is creamy
  18. Add the chocolate pudding a spoonful at a time to the butter and keep slowly beating until it is all mixed together
  19. Remove the cake from the tin and slice horizontal into 3 layers
  20. Spread the cream between each layer and build back together. Make sure a cake slice is on the top so you can see the “tree rings”
  21. Spread the rest of the cream around the outside of the cake. Using the back of a spoon to bake “tree bark” effect
  22. Place in the fridge for about an hour before enjoying 😉