Chocolate Yule Log

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• ½ cup unsalted butter (, softened)
  Ingredient note

  Source: ½ cup unsalted butter (, softened)
• 1 3/4 cups + 1/2 cup powdered sugar
  Ingredient note

  Source: 1 3/4 cups powdered sugar; Source: 1/2 cup powdered sugar
• As Needed + 1/2 teaspoon salt
  Ingredient note

  Source: 1 pinch salt; authorized salt/pepper exception.; Source: 1/2 teaspoon salt
• 2 tablespoons Bailey's Irish Creme (, or heavy cream)
  Ingredient note

  Source: 2 tablespoons Bailey's Irish Creme (, or heavy cream)
• 1/2 cup mascarpone cheese
  Ingredient note

  Source: 1/2 cup mascarpone cheese
• 5 each large eggs
  Ingredient note

  Source: 5 large eggs
• 2/3 cup sugar
  Ingredient note

  Source: 2/3 cup sugar
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
  Ingredient note

  Source: 1/2 cup unsweetened cocoa powder
• 2 tablespoons flour
  Ingredient note

  Source: 2 tablespoons flour
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 1 1/3 cups dark chocolate chips
  Ingredient note

  Source: 1 1/3 cups dark chocolate chips
• 1 teaspoon cocoa powder
  Ingredient note

  Source: 1 teaspoon cocoa powder
• 1 teaspoon powdered sugar (, for garnish)
  Ingredient note

  Source: 1 teaspoon powdered sugar (, for garnish)

1. Preheat oven to 400 degrees and spray a 13x18 baking sheet with baking spray.
2. Line with parchment paper and spray the top of the parchment paper with baking spray.
3. To your stand mixer add the eggs and sugar on medium speed.
4. Beat for 2-3 minutes until lightened in color and fluffy.
5. Lower the speed to the lowest setting and add in vanilla extract, cocoa powder, flour and salt until well combined, about15 seconds.
6. Pour batter onto prepared baking sheet, tapping the pan on the countertop to pop any bubbles in the batter.
7. Bake for 8-10 minutes until the top is dry.
8. Clean your stand mixer and while the cake is baking add the butter and powdered sugar on low speed until just combined.
9. Raise speed to medium and beat until light and fluffy, about 2 minutes.
10. Add in salt, Bailey's Irish Cream (or heavy cream), and beat for 30 seconds.
11. Add mascarpone cheese and beat for 30 seconds.
12. Once the cake has come out of the oven dust the top with powdered sugar liberally and run a knife around the edges of the pan to make sure the cake is not stuck to the pan.
13. Lay a clean kitchen towel onto the cake and add a second baking sheet over it upside down (so the bottom of it is on top of the cake).
14. Flip the baking sheets and remove the baking sheet you baked the cake in.
15. Carefully peel the parchment paper off the cake and dust with more powdered sugar.
16. Carefully and slowly roll the cake into a spiral in the clean towel and let sit for 10 minutes.
17. Unroll the cake gently.
18. Add all but 1/4 cup of the buttercream to the top of the cake and spread evenly.
19. Roll the cake back into a spiral using the towel to guide it, but don't wrap the towel in the cake this time.
20. Carefully move the cake to a piece of plastic wrap and wrap the log well.
21. Refrigerate for 2 hours along with the leftover buttercream.
22. Add heavy cream and chocolate chips to a microwave-safe bowl and microwave for 1 minute.
23. Let sit for 2 minutes then stir until smooth and glossy.
24. Cut a diagonal piece of the cake about 3 inches from the end.
25. Use the remaining buttercream to frost the side of the cake and the cut piece together.
26. Spread the ganache all over the cake evenly, except for the edges of the cake.
27. Refrigerate for 20 minutes.
28. Using a fork, draw tree-like lines into the cake, including a few knots (circles and lines around the circles).
29. Dust with just a bit of cocoa powder and powdered sugar.
30. Top with any desired decorations.