Chocolate Yule Log

1. Stage

Make the buttercream filling: Whip powdered sugar, butter, coffee-flavored liqueur, cocoa powder, salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed. Allrecipes/Oana Ennis

2. Stage

Transfer filling mixture to a separate bowl and add mascarpone cheese. Mix until combined; set aside. Clean and dry the stand mixer bowl. Allrecipes/Oana Ennis Allrecipes/Oana Ennis

3. Stage

Preheat the oven to 400 degrees F (200 degrees C).

4. Stage

Prepare a 13x18-inch rimmed sheet pan for the sponge cake: Brush a little melted butter over the sheet pan, then line the pan with parchment paper, and brush remaining melted butter on top. Allrecipes/Oana Ennis Allrecipes/Oana Ennis

5. Stage

Whisk cocoa powder, flour, and salt together in a bowl, making sure to break up any clumps. Allrecipes/Oana Ennis

6. Stage

Place eggs in the clean bowl of your stand mixer. Add sugar and whip with the whisk attachment until fluffy, thick, and very light in color, 2 to 3 minutes. Allrecipes/Oana Ennis

7. Stage

Add vanilla and 1/2 of the cocoa powder mixture; mix on low speed for a few seconds. Allrecipes/Oana Ennis

8. Stage

Add the remaining cocoa mixture and mix on low for a few seconds. Switch to high speed and mix until the mixture is moistened but not fully blended. Allrecipes/Oana Ennis Allrecipes/Oana Ennis

9. Stage

Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended. Allrecipes/Oana Ennis

10. Stage

Pour batter onto the prepared sheet pan and spread out with a spatula, almost to the edges, but not quite. Tap the pan on the counter several times to remove any large air bubbles. Allrecipes/Oana Ennis

11. Stage

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes. Allrecipes/Oana Ennis

12. Stage

While the cake is baking, sift powdered sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake. Allrecipes/Oana Ennis

13. Stage

Remove cake from the oven. Run a knife around the edges of the pan. Dust some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan. Allrecipes/Oana Ennis

14. Stage

Quickly flip the pan on top of the sugared area on the towel to invert the cake. Allrecipes/Oana Ennis

15. Stage

Carefully remove the parchment paper, then sift more powdered sugar over the cake. Allrecipes/Oana Ennis

16. Stage

Gently roll the cake up inside the towel; allow to cool for 15 minutes. Allrecipes/Oana Ennis

17. Stage

Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges. Allrecipes/Oana Ennis

18. Stage

Roll cake up over the filling, using the towel to lift it if needed. Allrecipes/Oana Ennis

19. Stage

Sprinkle more powdered sugar on top over the log, then wrap in plastic wrap. Refrigerate until firm, about 2 hours. Allrecipes/Oana Ennis Allrecipes/Oana Ennis

20. Stage

Make the ganache frosting: Pour hot cream over chocolate chips in a bowl. Let sit for 1 minute, then whisk until chocolate is melted. Allrecipes/Oana Ennis Allrecipes/Oana Ennis

21. Stage

Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Allrecipes/Oana Ennis

22. Stage

Apply some filling to the angled slice and attach it to one side of the log. Allrecipes/Oana Ennis Allrecipes/Oana Ennis

23. Stage

Spread a layer of ganache all over the cake, except for the swirls on the ends. Refrigerate for 15 minutes to firm up the ganache. Allrecipes/Oana Ennis

24. Stage

Use the tip of a knife to carve lines into the ganache to create the appearance of tree bark. Refrigerate until completely chilled. Allrecipes/Oana Ennis

25. Stage

Dust with cocoa powder and powdered sugar before serving. Oana Ennis/Allrecipes