⭐️ Make the cookie dirt ⭐️
Line a cookie sheet with parchment paper and spray it with cooking spray.

🔴 Preheat the oven to 350°F.

Chop the chocolate, then combine it with the butter in a heat-proof bowl. Melt it by heating it in the microwave in 15 second bursts, stirring well each time until it’s fully melted.

Increase the speed to high, and beat for 3 to 4 minutes until stiff peaks form.

Transfer the meringue to a large piping bag fitted with at least a 3/4” tip.
Hold the tip about a half inch above the parchment paper and squeeze the bag while moving it straight up to form a small pillar. This will be a mushroom stem. For now, make 5 of varying heights.

For the mushroom caps, place the tip close to the parchment paper and squeeze the bag without moving it up very much. A rounded meringue disk should form. You can swirl the bag as you complete a disk of desired size. This is similar to making macarons. Make five small discs of varying sizes and heights.

Repeat the process of making mushroom stems and caps until you run out of meringue.
I wasn’t able to film myself making these meringues, but there are many very good videos online. I would recommend the Yule Log YouTube video by Preppy Kitchen.
Use a wet finger to gently smooth down any irregular points on the meringues.

Dust all of the meringues with a light coating of cocoa powder.
Place the pan into the preheated 200°F oven.
Bake for 2 hours, then turn off the oven and without opening the door, allow the meringues to sit in the oven for an additional 30 minutes.
Remove from the oven and allow to cool to the touch.

Trim the tips of the stems with a very sharp knife, if necessary.
To assemble the mushrooms, dip a stem into melted chocolate, then gently press onto a mushroom cap. Set the completed mushrooms aside until the chocolate has cooled and hardened.

Store the completed mushrooms in an airtight container for up to 5 days before using them to decorate the Yule log.

Combine 1 cup chocolate chips (or chunks) and 1/2 teaspoon shortening in a heat-proof bowl.

Melt this mixture by microwaving it in 15 second bursts and stirring thoroughly each time.

⭐️ Make the Sugared Cranberries and Rosemary ⭐️
Combine 3/4 cup of water and 3/4 cup white sugar in a sauce pan. Heat and stir until all the sugar is dissolved.

Pour the simple syrup over the cranberries and rosemary in a bowl. Cover, and allow to sit for 15 minutes.

Use a slotted spoon to transfer the berries and rosemary to a fresh bowl, the and toss with white sugar until well coated.
Transfer them to a parchment paper-lined cookie sheet and allow to dry for several hours or up to overnight.
Store in an airtight container at room temperature

Using the whisk attachment of a stand mixer, whisk the egg whites and cream of tartar on low speed until it is frothy.

Add about 1/3 of the whipped egg whites to the batter and stir well with the whisk. This will lighten the batter and loosen it so that the remaining egg whites will be easier to fold in.

Add the remaining egg whites and gently fold them in until just incorporated. The resulting batter will be fluffy and light.

After removing the cake from the oven, allow it to cool for 3 minutes.
Run a butter knife or offset spatula around the edge of the cake to loosen it.
Flip the pan cake-side down onto the towel, then lift the pan away. Let the cake cool for one minute before peeling the parchment paper off.

Because I had to work quickly, I don’t have pictures, but there are lots of videos online that demonstrate this technique.

⭐️ Make the Chocolate Ganache⭐️
Chop the chocolate and place it into a bowl.
If you don’t have corn syrup as the recipe states, omit it. The ganache will work without it.

Warm the heavy cream on the stove or by microwaving it in short bursts until it’s steaming. Pour the hot cream over the chocolate and stir well until it is fully melted.

⭐️ Make the Chocolate Whipped Cream⭐️
For best results, chill your mixing bowl and whisk attachment.

The addition of gelatin to whipped cream stabilizes it and prevents it from weeping.
Put 2 Tablespoons water into a small bowl, then sprinkle 3/4 teaspoon gelatin over it. Allow it to sit at room temperature for 3 minutes.
Microwave the mixture in 5-second increments until the gelatin is dissolved and liquefied.

Place the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract into the chilled mixing bowl.
Whip on low speed until small bubbles form, then increase the speed to medium.

⭐️ Assemble and Decorate! ⭐️
Gently unroll the cake. Apply dollops of the whipped cream and use an offset spatula to spread it to within 1 inch of the edges.

Apply the chilled ganache and use a butter knife or offset spatula to spread it over the top and sides of the roll.

Apply the chocolate bark in overlapping layers on top of the ganache.

Immediately before serving, complete decorating the cake by scattering the cookie dirt around the cake. Then, apply the meringue mushrooms, cranberries, and rosemary. Dust the log with powdered sugar.

⭐️Notes⭐️
- A baking tea towel is recommended for this recipe. They are easy to find online (I purchased mine from Amazon). They are NOT the same as a kitchen towel which has a rough or fluffy texture. If you use a kitchen towel to roll this cake, you’re gonna have a bad time. ☹️

⭐️Notes⭐️
- While I used a stand mixer, everything can be completed using a hand mixer. Whipping everything by hand is also possible (but tiring).

- You can make this recipe as simple or as complex as you choose. If you wanted to just make the cake and the filling, you could stop there and simply dust the roll with powdered sugar before serving.

⭐️Notes⭐️
- Making components ahead of time over the course of a few days is a good way to pace yourself and ensure that everything goes perfectly on the day of presentation.

- It’s worth watching a few Yule log videos online to help you roll and assemble the cake without too many mishaps.

Remember, even if it cracks, falls apart, or looks messy, it will still be edible and delicious!