Ingredients

• 0.5 cups sifted cake flour
• 0.25 cups unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 0.5 cups white sugar
• 3 large eggs , separated
• 0.25 cups milk
• 2 tablespoons confectioners' sugar
• 1.5 cups prepared whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with parchment paper. Grease paper.
2. 2 Sift together flour, cocoa, baking powder, and salt.
3. 3 Beat egg whites at high speed until stiff, but not dry, peaks form. Set aside.
4. 4 In a separate bowl, beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture. Using a rubber spatula, fold 1/3 of beaten egg whites into batter. Fold in remaining egg whites. Evenly spread batter in prepared pan.
5. 5 Bake cake in the preheated oven until set and the cake springs back when lightly touched, about 12 minutes.
6. 6 Dust a large clean cloth with 2 tablespoons of confectioners' sugar. Remove cake from oven and immediately turn cake out onto prepared cloth. Remove parchment paper. Starting with a long side, roll up cake and cloth, jelly-roll style. Transfer, seam-side down, to a wire rack to cool completely, about 1 hour. (You can also place in the refrigerator to speed up the process.)
7. 7 Meanwhile, make the ganache frosting: In a small saucepan, bring heavy cream, chocolate, and butter just to a boil over medium heat, stirring vigorously until blended. Remove from heat immediately once starting to boil. Stir until chocolate is completely melted and mixture is smooth. Place in the refrigerator until cooled and thickened, 30 minutes to 1 hour.
8. 8 Unroll cake; remove cloth. Ensure cake has cooled completely. Spread whipped cream over cake to within 1 inch of the edges. Re-roll cake. Trim the edges of the cake on the diagonal. Place, seam-side down, on a serving plate. Spread with cooled ganache frosting. Drag the tines of a fork lengthwise across the Yule log to resemble tree bark.
9. 9 Dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll out marzipan to 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves and cinnamon candies on top of cake and around plate.
10. 10 Dust with confectioners' sugar right before serving. Serve immediately or place in the refrigerator, uncovered, until serving, up to 8 hours in advance. Enjoy!

Nutrition per serving