Table of Contents

Stump on a Log Chocolate Cake

The memory is etched in my mind: a snow-dusted Christmas Eve, the scent of pine needles mingling with the rich aroma of chocolate wafting from the kitchen. My grandmother, a woman whose hands held the magic of a thousand family recipes, unveiled her “Stump on a Log” cake. It wasn’t just dessert; it was a centerpiece, a storybook come to life, its bark-like frosting whispering tales of woodland adventures and the warmth of togetherness. That first bite – the moist chocolate cake, the creamy cheesecake filling, the bittersweet mocha frosting – was pure, unadulterated joy, a moment I’ve chased in my own kitchen ever since.

Recipe Overview

Here’s a quick rundown of what you can expect:

Prep Time: 45 minutes
Cook Time: 14 minutes
Total Time: 1 hour 59 minutes (includes chilling time)
Servings: 12
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

Here’s what you’ll need to create this delectable chocolate log:

For the Mocha Frosting:

1 ½ cups confectioners’ sugar
¼ cup cocoa powder
1 teaspoon vanilla
4 tablespoons butter, melted
2 teaspoons instant coffee powder
¼ cup milk, plus more if needed

For the Cheesecake Filling:

¾ cup semi-sweet chocolate chips
6 ounces cream cheese, softened
¼ cup sugar
2 tablespoons butter, softened, or 2 tablespoons margarine, softened
1 cup frozen non-dairy topping, thawed (such as Cool Whip)

For the Cake:

½ cup all-purpose flour
3 tablespoons cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
3 eggs
½ cup sugar
1 teaspoon vanilla
2 tablespoons butter, melted
Confectioners’ sugar, for dusting

Equipment Needed

Rimmed cookie sheet
Parchment paper
Small microwave-safe bowl
Large mixing bowl
Electric mixer
Clean kitchen towel
Wire rack
Plastic wrap
Serrated knife (optional)
Platter for serving
Fork

Instructions

Follow these step-by-step instructions to bring this delightful dessert to life:

Prepare the Mocha Frosting: In a medium-sized bowl, combine the confectioners’ sugar, cocoa powder, vanilla, melted butter, and instant coffee powder. Slowly add the milk, mixing until well blended. Add more milk if needed to achieve a smooth, spreadable consistency. Refrigerate the frosting until ready to use. This will allow it to firm up slightly, making it easier to frost the cake later.
Melt the Chocolate for the Cheesecake Filling: Place the semi-sweet chocolate chips in a small, microwave-safe bowl. Microwave for 30 seconds, then stir. If the chips aren’t fully melted, continue microwaving in 15-second intervals, stirring after each heating, until the chips are melted and smooth when stirred. Be careful not to overheat the chocolate, as it can burn. Set aside to cool slightly.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, sugar, and softened butter (or margarine) together on medium speed with an electric mixer until creamy and well combined. Gradually add the melted chocolate chips, beating on low speed until fully blended. Gently fold in the thawed non-dairy whipped topping until everything is evenly incorporated. Be careful not to overmix, as this can deflate the whipped topping. Refrigerate the filling until ready to assemble the cake. This chilling time is crucial for firming up the filling and making it easier to work with.
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line the bottom of a rimmed cookie sheet with parchment paper. This will prevent the cake from sticking and make it easier to remove after baking.
Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures that the dry ingredients are evenly distributed throughout the batter, resulting in a more consistent texture.
Beat Wet Ingredients: In a large bowl, beat the eggs, sugar, and vanilla together with an electric mixer until thick and creamy, about 4 minutes. This step is essential for creating a light and airy cake.
Combine Wet and Dry Ingredients: Gradually beat in the flour mixture into the egg mixture, alternating with the melted butter. Mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake.
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-14 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the cake, as it can easily overbake.
Prepare for Rolling: While the cake is baking, sprinkle a clean kitchen towel generously with confectioners’ sugar. This will prevent the cake from sticking to the towel when you roll it.
Invert and Roll: Immediately invert the warm cake onto the prepared towel. Gently peel off the parchment paper. Roll the warm cake from the long end, with the towel inside. Place the rolled cake seam side down on a wire rack to cool completely. Cooling the cake in this rolled position will help it maintain its shape and prevent it from cracking when you unroll it later.
Assemble the Cake: Once the cake is completely cool, gently unroll it. Stir the cheesecake filling to loosen it slightly. Spread the filling evenly onto the cake, leaving about ½ inch of space around the edges.
Re-roll and Chill: Roll the cake back up tightly, using the towel to help guide a good seal, similar to how you would roll sushi with a bamboo sheet. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour, seam side down. This chilling time allows the filling to set and helps the cake hold its shape.
Prepare for Frosting: Remove the cake from the refrigerator. Cut off ¼ inch from each end of the cake to create clean, even edges. Cut off ⅓ of an end of the cake on the diagonal. This piece will serve as the “branch” of the log.
Assemble the Log: Place the longer piece of cake onto the platter you will be serving on. Position the smaller, diagonally cut piece on the side of the longer piece to resemble a log with a thick branch sticking out.
Frost the Cake: Stir the mocha frosting to get it creamy again, making it easier to spread. Spread the frosting evenly all over the cake, including the branch, except for the cut ends.
Create the Bark Texture: Using the tines of a fork, create the bark texture on the frosting. Drag the fork through the frosting in various directions to mimic the look of tree bark.
Chill and Serve: Keep the cake refrigerated until ready to serve.

Expert Tips & Tricks

Chocolate Choice: For a richer flavor, use dark chocolate chips in the filling.
Coffee Boost: Add a pinch of espresso powder to the cake batter for an enhanced chocolate flavor.
Make-Ahead Frosting: The mocha frosting can be made a day in advance and stored in the refrigerator.
Nutella Variation: For an even more decadent twist, use Nutella in place of the melted chocolate chips in the cheesecake filling or swirl it into the mocha frosting.
Prevent Cracking: Don’t overbake the cake, as this can make it more prone to cracking when rolled. Rolling the cake while it’s still warm also helps prevent cracking.

Serving & Storage Suggestions

Serve the “Stump on a Log” cake chilled. For an extra touch of festivity, garnish with maraschino cherries, fresh berries, or a dusting of cocoa powder.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for longer storage. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw the cake in the refrigerator overnight before serving.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	344 kcal	N/A
Calories from Fat	173 g	N/A
Total Fat	19.3 g	29%
Saturated Fat	12 g	59%
Cholesterol	89.5 mg	29%
Sodium	176.2 mg	7%
Total Carbohydrate	42.1 g	14%
Dietary Fiber	1.8 g	7%
Sugars	34.6 g	N/A
Protein	4.6 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Dairy-Free: Use dairy-free butter, cream cheese, and whipped topping alternatives.
Flavor Variations: Add a teaspoon of orange zest to the cake batter for a citrusy twist.
Seasonal Adaptations: Decorate the cake with seasonal fruits and decorations, such as cranberries and rosemary sprigs during the holidays.

FAQs (Frequently Asked Questions)

Q: Can I make the cake ahead of time?
A: Yes, the cake can be baked and rolled ahead of time. Store it wrapped in plastic wrap in the refrigerator until ready to fill and frost.

Q: Can I use a different type of frosting?
A: Absolutely! Feel free to use your favorite chocolate frosting or even a simple ganache.

Q: How do I prevent the cake from cracking when rolling?
A: Make sure to roll the cake while it’s still warm and don’t overbake it. Using a generous amount of confectioners’ sugar on the towel also helps.

Q: Can I freeze the finished cake?
A: Yes, you can freeze the frosted cake. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.

Q: What if my cheesecake filling is too runny?
A: Make sure your cream cheese is properly softened before mixing. If the filling is still too runny, refrigerate it for a longer period of time to allow it to firm up.

Final Thoughts

I hope this “Stump on a Log” cake brings as much joy to your table as it has to mine. Don’t be intimidated by the steps; each one is straightforward and leads to a truly spectacular dessert. Gather your ingredients, embrace the process, and get ready to create a memorable treat that will impress your family and friends. And if you happen to try this recipe, please share your feedback – I’d love to hear how it turns out! Pair this cake with a warm cup of coffee or a glass of dessert wine for the ultimate indulgence.

Stump on a Log Chocolate Cake Recipe