How about a logcake that's for adults only? The sponge cake is infused with chocolate and whisky before it’s lathered with coffee macchiato butter cream and studded with caramelised hazelnuts. It’s as sinful as it is alcoholic; in short—our kind of Christmas dessert!

Available from November 27 to December 25. Call 6432 7489, email sinci.festive@conradhotels.com or visit connoisseur.sg/christmas-takeaways.

It may be red on the outside, but it’s pure chocolatey goodness inside as it’s made with 70 per cent Guanaja and 66 per cent Pur Caraibe chocolate. This masterpiece is layered with hazelnut feuilletine to give it a good bite, and partially wrapped with a thin white chocolate for extra indulgence.

Available from November 20 to December 25. Call 6589 7788, email gourmet@royalplaza.com.sg or visit carouselbuffet.com.sg

Nothing can get more traditional than Marina Mandarin’s Santa chocolate yule. It’s layer upon layer of chocolate sponge and cream, finished with a good sprinkle of crushed peanuts.

Available from November 20 to December 26. Call 6845 1066 or email cafemocha.marina@meritushotels.com.

This cake with a vibrant yellow coat may look unconventional, but we've got no doubts about how delicious the combination of mango and passionfruit tastes. It’s a fruity, refreshing concoction that never fails, making this one of the standouts this year.

Available from December 1 to 25. Call 6839 5755 or email reservations@sheratonsingapore.com.