YULE LOG

1. Prepare the cake- preheat oven to 350 F. combine dry ingredients (flour, cocoa powder, baking powder, salt) in a large bowl and combine, set aside. In the large bowl of a stand mixer, beat the eggs for about 3 mins until foamy. Gradually add granulated sugar and continue to beat on high for another 5 mins. Finally add vanilla and oil until combined and stop mixer. Add dry ingredients and gently fold in until combined. 2. Transfer to a 13x18 baking sheet lined with greased parchment paper. Ensure it is evenly spread across and into all corners. Bake for 11-13 mins. Lift parchment paper out of pan & dust the top of cake with cocoa powder and begin rolling it from one end to the other to form a log while it cools. 3. Prepare filling— whisk all filling ingredients (heavy cream, powdered sugar, vanilla) for several minutes until it holds stiff peaks. Carefully unroll the log and spread the filling evenly across the cake, re-rolling once done and placing in the fridge to chill. 4. Make the ganache — in a small saucepan, heat heavy cream to a gentle simmer and add chocolate, reducing heat and stirring until smooth. Allow to cool. 5. Assemble the Yule log — cut 1/4 of the log at an angle and attach it to the side to resemble a branch stemming off the log. Cover in ganache and use a fork to scratch and make bark-like texture. Top with powdered sugar, sugared cranberries and rosemary.