Classic Yule Log

Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan and line with parchment paper. Grease the paper. (5 minutes)

In a medium bowl, sift together the cake flour, cocoa powder, baking powder, and salt. (3 minutes)

In a large bowl, beat egg whites at high speed until stiff, but not dry, peaks form. Set aside. (5 minutes)

In a separate bowl, beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat in the milk and flour mixture into the egg mixture. (7 minutes)

Gently fold 1/3 of the beaten egg whites into the batter, then fold in the remaining egg whites until just combined. Be careful not to overmix. (5 minutes)

Evenly spread the batter in the prepared pan. (2 minutes)

Bake in the preheated oven until the cake is set and springs back when lightly touched, about 12 minutes. (12 minutes)

Dust a large, clean cloth with 2 tablespoons of confectioners' sugar. Remove the cake from the oven and immediately turn it out onto the prepared cloth. Remove the parchment paper. Starting with a long side, roll up the cake and cloth together, jelly-roll style. (5 minutes)

Transfer the rolled cake, seam-side down, to a wire rack to cool completely. This will help the cake hold its shape. Cool for at least 1 hour (or refrigerate to speed up the process). (60 minutes)

While the cake cools, prepare the ganache frosting: In a small saucepan, bring the heavy cream, chocolate, and butter just to a simmer over medium heat, stirring constantly until blended. (10 minutes)

Remove from heat immediately once simmering. Stir until the chocolate is completely melted and the mixture is smooth. (2 minutes)

Place the ganache in the refrigerator until cooled and thickened, about 30 minutes to 1 hour. (30 minutes)

Once the cake is completely cooled, gently unroll it, removing the cloth. (5 minutes)

Spread the whipped cream evenly over the cake to within 1 inch of the edges. (5 minutes)

Re-roll the cake tightly. Trim the edges of the cake on the diagonal for a more rustic look. (5 minutes)

Place the Yule log, seam-side down, on a serving plate. (2 minutes)

Spread the cooled ganache frosting evenly over the entire log. (5 minutes)

Drag the tines of a fork lengthwise across the Yule log to resemble tree bark. (5 minutes)

Dust a work surface with confectioners' sugar. Knead the green food coloring into the marzipan until evenly blended. (10 minutes)

Using a rolling pin dusted with confectioners' sugar, roll out the marzipan to 1/8-inch thickness. Using a small knife or cookie cutters, cut out leaf shapes. (15 minutes)

Arrange the marzipan leaves on top of the cake and around the plate to create a festive scene. (10 minutes)

Dust the entire Yule log with confectioners' sugar right before serving for a snowy effect. (2 minutes)

Serve immediately, or place in the refrigerator, uncovered, until serving, up to 8 hours in advance.