1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large bowl, beat eggs and granulated sugar until thick and pale.

3. Sift in flour, cocoa powder, baking powder, and salt. Gently fold until combined.

4. Stir in melted butter and vanilla extract until smooth.

5. Spread batter evenly in prepared pan. Bake for 10–12 minutes until just set.

6. Turn the cake out onto a clean kitchen towel dusted with powdered sugar.

7. Peel off parchment and roll the cake with the towel from the short side. Let cool completely.

8. In a chilled bowl, whip heavy cream and powdered sugar with vanilla until stiff peaks form.

9. Gently unroll cooled cake and spread whipped cream filling evenly over the surface.

10. Roll the cake back up (without the towel), place seam-side down on a serving tray.

11. Melt chocolate chips and 1/2 cup cream together until smooth. Let cool slightly.

12. Spread ganache over the yule log and create bark-like texture with an offset spatula.

13. Chill to set, then decorate with sugared cranberries, chocolate curls, or sprinkles.

14. Slice with a warm sharp knife for clean edges and serve.