Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.

In a clean bowl, beat egg whites until soft peaks form, gradually adding ¼ cup of the sugar until stiff peaks form.

In a separate bowl, beat egg yolks with the remaining ¼ cup of sugar until pale and thick. Stir in the vanilla extract.

Sift together the flour, cocoa powder, baking powder, and salt. Gently fold this into the egg yolk mixture.

Fold in the beaten egg whites carefully, ensuring you don’t deflate the batter.

Pour the batter into the prepared pan with baking paper and spread it evenly.

Bake for 10-12 minutes or until the cake springs back when touched.

Once baked, immediately roll the cake in a clean kitchen towel dusted with powdered sugar, starting from the short end. Let it cool completely in the towel.

In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Once the cake is cooled, gently unroll it and spread the whipped cream filling evenly across the surface.

Spread the whipped cream evenly over the cooled cake, roll it tightly, and wrap it in plastic wrap. Chill for 1 hour.

Beat softened butter, powdered sugar, cocoa powder, and vanilla extract until fluffy. Spread with a spatula and texture with a fork.

Unwrap the chilled cake and place it on a serving platter. Frost the entire cake with the chocolate buttercream, using a fork or spatula to create bark-like lines along the frosting.

Decorate with cranberries, pinecones, edible mushrooms, and fresh rosemary or evergreen sprigs.

Dust with confectioners’ sugar to resemble fresh snow.

Present your Yule Log on a rustic wooden serving board for a cozy, elegant vibe.