1. Preheat your oven to 400°F (200°C) for even baking.
2. Grease and line a 13 x 18-inch baking sheet with parchment paper to ensure easy release of the cake.
3. Sift together all-purpose flour, cocoa powder, and salt in a bowl to ensure smooth and even distribution of dry ingredients.
4. Use an electric mixer to beat eggs and granulated sugar until the mixture is light and fluffy to add volume to the cake.
5. Gently fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Stir in vanilla extract for added flavor.
6. Spread the batter evenly across the prepared baking sheet and bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean.
7. While still warm, cool the cake briefly and roll it gently using a tea towel or parchment paper dusted with cocoa powder to prevent sticking and cracking.
8. Prepare the filling by whipping heavy cream and confectioners’ sugar until peaks form. Customize the filling by incorporating cocoa powder, mascarpone cheese, or other flavors based on preference.
9. Unroll the cooled cake and spread the filling evenly over the surface, carefully rolling it back into a log shape.
10. Make the chocolate ganache by bringing heavy cream to a boil and pouring it over semi-sweet chocolate chips. Stir until smooth and let cool slightly.
11. Spread the cooled ganache over the rolled cake using a spatula to create a glossy finish.
12. Use a fork to create a bark-like texture on the ganache, and decorate the log with meringue mushrooms, sugared cranberries, rosemary sprigs, or other festive garnishes.
13. Refrigerate the Yule Log cake for at least 1-2 hours before serving to allow the flavors to meld and ensure the ganache sets perfectly.
14. Serve the Yule Log cake chilled as a stunning centerpiece for your holiday gathering.