Cake

1. Preheat the oven to 160C/320F and line a large baking sheet with baking paper (approx. 16" x 13" /40cm x 33cm)
2. In a medium-sized bowl whisk the egg yolks, sugar (I), milk, and oil together
3. Sift the cocoa powder and cake flour into the milk/yolk mix and whisk until combined
4. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
5. Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
6. Pour into the lined tray and bake for 15 minutes, or until the cake bounces back when lightly pressed
7. Remove from the oven and invert onto a sheet of baking paper
8. Remove the baking paper and replace with a clean kitchen towel
9. Flip the cake so the towel is on the bottom and the baking paper is on top
10. Roll the cake from one short end to the other, place seam side down, and allow to cool completely

Vanilla Whipped Cream

1. Combine the cream, sugar, and vanilla in a large mixing bowl
2. Whisk on medium-high until stiff peaks are reached

Chocolate Ganache

1. Heat the cream in the microwave or a small saucepan until steaming
2. Place the chocolate in a medium-sized heatproof bowl and pour over the hot cream
3. Cover with a plate and let sit for 5-10 mins, or until melted
4. Stir until smooth and cover with cling wrap
5. Allow to sit at room temperature for 1 hour, or chill in the fridge for 30 mins, until the mixture is smooth and spreadable (the timing may change depending on the room temperature or fridge, keep an eye on it and stir occasionally)

Assembly

1. Unroll the cake, then remove the baking paper and kitchen towel
2. Spread the cream evenly over the cake, then roll following the curl of the cake
3. Wrap the rolled cake in cling wrap and let rest in the fridge for 1 hour (during this time you can prepare the chocolate ganache)
4. Unwrap the cake and trim the edges
5. Slice the cake diagonally 1/4 of the way across to form the small tree arm
6. Connect the sliced section with the larger log, and trim the angled end of the larger log
7. Using a palette knife or butter knife spread the chocolate ganache all over the cake, using long strokes to recreate bark
8. Combine the coconut and green food colouring, and sprinkle over patches of the cake to recreate moss
9. Decorate with mushroom-shaped cookies, and cherries and rosemary, to recreate mistletoe
10. Enjoy!