Ingredients: - 
Chocolate Cake: - 
¼ cup flour,
½ cup corn flour,
½ cup cocoa powder,
5 large eggs,
½ cup granulated sugar,
2 Tbsp butter - 
Mascarpone Whipped Cream Filling: -
1 cup mascarpone cheese,
½ cup icing sugar,
1 tsp vanilla extract,
¾ cup + 1 Tbsp cream - 
Whipped Chocolate Ganache: -
200g chocolate, finely chopped,
¾ cup + 3 Tbsp cream - 
To Dress the Cake: - 
Red berries, xmas balls, pinecone, pine branches, mistletoe - 
METHOD: -   
Add the finely chopped chocolate to a medium-sized bowl and set aside. In a saucepan, over medium heat, bring the cream to a simmer. Don’t boil it.
Pour the cream over the chocolate, and let it stand for 5 mins. Using a spatula, stir until the chocolate is completely melted, fully combined and no lumps remain. Don’t use a whisk as we don’t want to incorporate air at this stage.
Cover the ganache with plastic wrap, touching the surface of the ganache. It will prevent a film from developing. Let the ganache cool and then place it in the refrigerator for 4 hours or overnight. The ganache is ready to be whipped when the consistency is spreadable.
Preheat the oven to 175°C.
Line a 18 x 13- inch baking pan (half sheet pan) with baking paper. Set aside.
In a bowl, sift the flour, corn flour, cocoa powder and salt. Combine everything and set aside.
Separate egg yolks from whites. In a large bowl, using an electric hand mixer or a stand mixer, fitted with the whisk attachment, beat the egg yolks and gradually add sugar. Beat until the batter is pale and almost tripled in volume. It takes around 5 to 8 mins.
In a separate large bowl, beat egg whites until soft peaks form, set aside.
Add the dry ingredients to the egg yolk batter and gently stir together until well combined. At the beginning, it looks lumpy and thick. Keep stirring and the batter will soften. Melt the butter and add in then stir.
With a spatula, gently fold about ⅓ of the whipped egg whites into the chocolate mixture.
Add the remaining egg whites and gently fold together until well combined.
Spread the batter evenly in the prepared pan. Bake for 10 mins or until the top springs back when touched.
Immediately remove the cake from the oven and lift the cake out of the pan using baking paper. While the cake is still hot, starting at the short end, slowly roll the cake into a log (leave the baking paper). Let the log cool completely.
Meanwhile, prepare the mascarpone whipped cream filling. In a bowl, with an electric mixer, beat the mascarpone cheese, icing sugar, and vanilla extract for 1 min. Add the cream and beat until stiff peaks form. It takes a couple of seconds to 1 min.
Unroll the cake carefully. Remove the baking paper and spread the mascarpone filling evenly onto the unrolled cake. Roll back up again. Wrap it up in a cling wrap with the seam side down and refrigerate for at least 1 hour. Make sure the seam is side down. If you want to make it ahead of time, you can leave the log in the refrigerator overnight.
When the ganache is set, remove it from the refrigerator and let it sit at room temperature for 20 mins. If the ganache is too hard to be whipped, add 2 Tbsp of cream and stir with a spatula to soften the ganache.
Transfer to a large bowl. Use an electric mixer to whip it at high speed until it lightens in colour and stiff peaks for. It goes quickly, a couple of seconds.
Remove the log from the refrigerator. Trim the ends.
Place the log on your serving plate. Using a palette knife or off-set spatula, cover the whole log with the whipped ganache. Leave ends exposed if you like to show-off the swirl of the filling.
Use a fork to create lines and give a tree log’s look. Decorate as you wish - 
Place on a cake platter on your xmas table.