Make the Chocolate Sponge Cake

1. Preheat Oven – Preheat to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Whip Eggs & Sugar – In a large bowl, beat eggs, granulated sugar, and brown sugar on high speed for 4–5 minutes until pale and fluffy. Mix in vanilla.
3. Sift Dry Ingredients – In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
4. Combine Wet & Dry – Gently fold the dry ingredients into the egg mixture in batches. Add milk and melted butter, stirring until just combined.
5. Bake – Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
6. Roll the Cake – While warm, carefully turn the cake onto a clean kitchen towel dusted with cocoa powder. Remove parchment paper and roll the cake (with the towel) from the short end. Let cool completely.

Prepare the Whipped Cream Filling

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

3. Assemble the Yule Log

1. Unroll the Cooled Cake – Gently unroll the sponge and spread the whipped cream evenly over it.
2. Roll It Back – Carefully re-roll the cake without the towel. Place it seam-side down on a serving plate. Chill while making the ganache.

4. Make the Chocolate Ganache

1. Heat heavy cream until warm but not boiling. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.
2. Add butter and mix until glossy. Let cool for 10 minutes before frosting.

Decorate the Yule Log

1. Frost the Cake – Spread ganache over the rolled cake. Use a fork to create a bark-like texture.
2. Dust & Decorate – Dust with powdered sugar for a snowy effect. Garnish with meringue mushrooms, chocolate shavings, or fresh berries.