Sarah Myers makes this signature holiday treat annually and has some tips on attempting this home-baker’s version. “The trick is to roll the cake when it’s warm and let it set up once it’s rolled,” she says, adding that the nature-inspired appearance should help ease any intimidation. “There‘s lots of room for error. It’s organic looking.”

Buche de Noel
Courtesy of High Five Cakes Bakery and Tea House in Chillicothe

INGREDIENTS
Chocolate Sponge Cake
3/4 cup all-purpose flour
1/3 cup Dutch cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, divided
3/4 cup granulated sugar
1/3 cup sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract

Whipped Cream Filling with Mascarpone
1 1/4 cups cold heavy whipping cream
3/4 cups powdered sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese softened but not warm

Chocolate Ganache
10 ounces semi-sweet chocolate (chips or chopped)
1 cup heavy whipping cream
2 tablespoons salted butter

DIRECTIONS
Preheat oven to 350 F. Line a 17-by-12-inch jelly roll sheet pan with parchment paper. (It helps when removing if the parchment paper sticks up about an inch on the sides.)

Whisk the flour, cocoa, baking powder and salt together in a medium bowl.

In a large bowl, combine the egg yolks and sugar and whisk together until well combined. Add the sour cream, melted butter and vanilla extract and whisk together until well combined. Add the dry ingredients and gently whisk together until well combined.

In a large mixing bowl, whip egg whites on high speed until stiff peaks form. Gradually fold the egg whites into batter, roughly a third at a time. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes or until the top of the cake springs back when touched and an inserted toothpick comes out clean.

Remove the cake from the oven and immediately flip from the pan onto another sheet of parchment paper. Keep the parchment that was baked with the cake attached as well.

While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end to slowly roll the cake up. Set the cake aside to cool completely.

While the cake is cooling, begin making the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixing bowl and whip on high speed until soft peaks form. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form.

Unroll the cake roll very carefully. Watch for areas where it may stick, being careful to keep the cake intact. Remove parchment paper from inside. Spread the filling evenly onto the unrolled cake, then roll it back while removing the exterior parchment paper. Wrap it in plastic wrap with the seam side down and refrigerate for at least an hour until it firms up.

Once cooled and firm, you can make the chocolate ganache. Add the chocolate to a medium-sized bowl. Heat the cream in the microwave just until it begins to boil. Pour the cream over the chocolate. Cover with a plate to keep the heat in.

Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature or cooler. You do not want it to be too thin. (It should be close to the consistency of peanut butter.)

To decorate, use a large, serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut on a slight diagonal. Use some of the chocolate ganache to attach the small log to the side of the larger log.

Spread the remaining chocolate ganache all over the cake. Use a fork to create lines resembling tree bark or woodgrain. Top with sugared cranberries, meringue mushrooms and fresh rosemary. Refrigerate until ready to serve.

Sugared Cranberries

INGREDIENTS
Fresh cranberries
1/2 cup water
1 1/2 cups sugar

DIRECTIONS
Heat 1/2 cup sugar and water on medium heat in a saucepan until the sugar is completely dissolved and just comes to a low boil. Reduce heat to low and simmer for 3-5 minutes to thicken syrup. Remove syrup from heat.

Add the cranberries and stir until coated. Do not stir too long as the cranberries will begin to pop from the heat. Using a slotted spoon, remove the cranberries and spread on a sheet of parchment paper. Let them dry for approximately an hour.

Roll the sticky cranberries in the remaining cup of sugar. (You will need to do this in small batches.)