Step 1: Make the Mocha Sponge

1. Preheat oven to 350°F (175°C). Line jelly roll pan with parchment.

2. In a bowl, beat egg yolks with half the sugar (¼ cup) until pale and thick. Stir in vanilla and espresso.

3. In a separate bowl, sift together flour, cocoa, baking powder, and salt. Fold into yolk mixture.

4. Beat egg whites until soft peaks form. Gradually add remaining sugar (¼ cup) and beat until stiff peaks.

5. Fold whites into the batter gently, a third at a time.

6. Pour batter into the pan, smoothing evenly.

7. Bake for 12–14 minutes until springy.

Step 2: Roll the Cake

• While warm, dust a clean kitchen towel with powdered sugar.

• Invert cake onto the towel, peel off parchment.

• Roll cake gently (short end) with towel inside. Cool completely, seam side down.

Step 3: Make the Mocha Buttercream

• Beat butter until fluffy. Add powdered sugar gradually.

• Beat in cocoa, espresso, vanilla, and salt.

• Beat until smooth and creamy.

Step 4: Fill and Roll

• Unroll cooled cake gently.

• Spread mocha buttercream evenly over cake.

• Re-roll cake (without towel), wrap tightly in plastic. Chill 30 minutes to set.

Step 5: Make Ganache

• Heat cream until just simmering. Pour over chopped chocolate.

• Let sit 1–2 minutes, then stir until smooth. Add butter for shine. Cool slightly.

Step 6: Frost and Decorate

• Place cake on serving platter. Cut one end off at an angle and place on side to mimic a branch.

• Spread ganache over the cake with a spatula. Use fork to create bark texture.

• Dust with powdered sugar. Add decorations.