Classic Yule Log

Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.

Sift together flour, cocoa, baking powder, and salt.

Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.

Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold 1/3 of beaten egg whites into batter. Fold in remaining egg whites. Spread batter in prepared pan; smooth top.

Bake cake in the preheated oven until set, 12 minutes.

Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.

Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of the edges. Re-roll cake. Place, seam-side down, on a serving plate.

For the frosting: In a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.

For the garnish: Dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll out marzipan to 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!