Instructions
- Preheat oven to 350°F (175°C). Grease and line a 10x15 inch jelly roll pan with parchment paper.
- In a bowl, whisk together the Eggs and Granulated Sugar until light and fluffy.
- In a separate bowl, whisk together the All-Purpose Flour, Cocoa Powder, Baking Powder, and Salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the Chocolate Buttercream. In a bowl, beat the Unsalted Butter until light and fluffy. Gradually add the Powdered Sugar and Cocoa Powder, alternating with the Milk, until smooth and creamy. Stir in the Vanilla Extract.
- Once the cake is baked, let it cool slightly, then invert it onto a clean kitchen towel dusted with Powdered Sugar. Carefully peel off the parchment paper.
- Spread the Chocolate Buttercream evenly over the cake. Starting from one short end, roll the cake up tightly like a jelly roll.
- Place the rolled cake seam-side down on a serving platter. Trim the ends if necessary.
- To create a bark-like effect, mix the Powdered Sugar and Cocoa Powder. Dust the Yule Log with the mixture.
- Decorate with additional chocolate shavings or powdered sugar to resemble snow.
