1. Prepare the Sponge Cake

• Preheat oven to 350°F. Line a 10×15” jelly roll pan with parchment and lightly grease.

• In a bowl, whisk flour, cocoa powder, baking powder, and salt.

• In a separate bowl, beat eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume.

• Fold in vanilla, then dry ingredients gently until just combined.

2. Bake and Roll

• Pour batter into prepared pan. Spread evenly.

• Bake for 10–12 minutes or until cake springs back to touch.

• Immediately turn cake out onto a clean towel dusted with powdered sugar.

• Peel off parchment and gently roll up cake with the towel. Let cool completely.

3. Make the Filling

Whipped Cream: Beat cold cream with powdered sugar and vanilla to stiff peaks.
Buttercream: Cream butter, sugar, cocoa, vanilla, and milk until fluffy.

4. Unroll and Fill

• Carefully unroll the cooled cake.

• Spread filling evenly over the surface.

• Reroll the cake (without the towel) into a tight log.

• Wrap in plastic and chill 30–60 minutes.

5. Make the Ganache

• Heat cream until just steaming.

• Pour over chopped chocolate and butter.

• Let sit 2–3 minutes, then stir until smooth.

6. Frost the Log

• Place cake seam-side down on a platter.

• Spread ganache over top and sides. Use a fork to create bark-like texture.

• Chill 20 minutes before decorating.

7. Decorate (Optional)

• Add meringue mushrooms, sugared cranberries, and rosemary sprigs.

• Dust with powdered sugar for a snowy effect.