Yule Log

For the chocolate cake: Preheat the oven to 350 degrees F. Grease a standard-sized, 13-by-18-inch rimmed baking sheet with cooking spray or softened butter. Line the bottom with parchment paper and grease the parchment.

Whisk the eggs in the bowl of a stand mixer fitted with the whisk attachment on medium speed until light and foamy, about 3 minutes. Increase the speed to high, gradually add the granulated sugar and whisk until the eggs have tripled in volume and when the whisk is lifted, the egg mixture falls off of it and piles up on the surface briefly before disappearing, 4 to 5 minutes.

Reduce the speed to medium, pour in the oil and vanilla and beat until combined. Stop the mixer and sift the flour, cocoa powder, baking powder and salt over the bowl. Mix on low speed until just a few streaks of flour/cocoa remain, stopping the mixer and scraping the bottom of the bowl periodically to dislodge the unmixed batter that likes to hide there. Remove the whisk attachment and finish gently mixing by hand with a flexible spatula.

Transfer the batter to the prepared pan, nudging it into the corners until it is distributed evenly. Bake until a cake tester inserted in the center comes out clean, the cake just begins to pull away from the sides of the pan and when you press it with you finger, it almost bounces back, but not quite, 11 to 13 minutes. While the cake bakes, drape a clean kitchen towel on the counter with the long side closest to you and sift cocoa powder over it.

Remove the cake from the oven and immediately run a butter knife around the edges of the pan to release the cake. Sift cocoa powder over the top of it and invert it onto the cocoa-dusted dish towel with a long side closest to you. Carefully peel away the parchment paper and sift cocoa powder over the bottom of the cake. Gently, yet tightly, roll up the cake from its short side with the dish towel inside of it. Place the rolled-up, towel-covered cake seam-side down on a wire rack and let cool to room temperature, about 40 minutes.

For the filling: While the cake cools, make the whipped cream. Whip the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment on medium speed until the cream holds medium peaks, 3 to 5 minutes.

Carefully unroll the cooled cake. Using an offset spatula or butter knife, spread the whipped cream onto the cake in an even layer, leaving a 1/4-inch border. Gently re-roll the cake, this time without the towel, and refrigerate it on the towel-covered cooling rack for at least an hour.

For the ganache: While the filled cake chills, microwave the chocolate and cream in a small microwave-safe bowl on high in 30-second bursts, stirring after each with a flexible spatula, until melted and smooth. Leave it on the counter to cool to room temperature.

Lift the chilled cake off of the towel with 2 flat spatulas, 1 supporting each end, and transfer to a cutting board. Carefully trim about an inch from each end of the cake using a serrated knife dipped in hot water and dried in between the 2 cuts. Dip the knife again and cut off an additional 4-inch piece of the cake at a slight angle.

Transfer the 2 pieces of cake to a serving plate, resting the angled edge of the smaller piece of the cake against the side of the larger. Glaze with the ganache, spreading it to coat but leaving the ends of the cake exposed. Use a fork to make lines along the cake that mimic the texture of bark. Decoratively place the meringue mushrooms, sugared cranberries and rosemary sprigs on top on the cake and dust with confectioners’ sugar (which will give it a freshly-fallen snow vibe), or don’t. Refrigerate about an hour to set the glaze. Slice with a serrated knife, dipping it in hot water and drying it in between slices, and serve. The yule log will keep lightly wrapped in the refrigerator for up to 3 days.