Chocolate yule log

Combine one cup water, one cup sugar and two teaspoons instant coffee in a small saucepan, mix and bring to a boil.

Once it boils and the sugar dissolves, take it off the heat, whisk in one teaspoon vanilla extract and cool completely.

Whip three quarters of a cup granulated sugar with five room temperature eggs on high speed about five minutes, until thick and fluffy.

Whisk the cocoa powder, flour, salt and baking powder together.

Add the melted butter to the egg mixture.

Whisk one teaspoon vanilla extract with one teaspoon instant coffee and add to the egg mixture.

Add the dry ingredients in two or three batches until just combined, then fold lightly with a spatula so nothing is stuck to the sides. Do not over mix.

Line a baking tray with parchment paper, saving a second piece for rolling, spray the parchment and spread the batter into a nice even layer, not right to the edges.

Bake at 350F on the centre rack about 10 to 12 minutes, until springy and a toothpick comes out clean.

Run a knife around the sides, dust with powdered sugar, lay parchment and another pan on top and flip it out.

Peel off the parchment, dust with more powdered sugar and roll it up while still warm so it keeps the shape; wrap in a kitchen towel and cool completely, about 15 to 20 minutes.

Pour one cup of scalding hot heavy whipping cream over eight ounces of semi-sweet chocolate.

Add one teaspoon vanilla extract, let the chocolate soften, then whisk until smooth and shiny.

Whip the cold heavy whipping cream with the powdered sugar until it begins to thicken and is fluffy, not stiff peaks.

Melt two teaspoons instant coffee into two teaspoons vanilla extract and add to the cream.

Add 226 grams of cold mascarpone cheese and whisk it all together.

Variation: leave the coffee out and add vanilla only, then stream in some cooled ganache for a chocolate frosting, or add a little jam for a fruity one.

Unroll the cake carefully; a few cracks are normal.

Soak the cake with as much coffee syrup as it will take, focusing on the drier edges. Do not skip this step; sponge cake is dry.

Spread a light coating of ganache over the cake; it absorbs in and gives a fudgy texture.

Spread a layer of the mascarpone filling, no more than half of it, not all the way to the edges, and optionally scatter chopped chocolate over it.

Roll the cake back up using the parchment and a spatula, sliding a fresh piece of parchment underneath before finishing so it can be transferred.

Brush the top with more syrup.

Chill in the refrigerator or freezer about an hour to set before decorating.

Trim both ends square, then cut about three inches off one side on a diagonal and set that piece aside.

Transfer the cake to a serving platter using the parchment underneath.

Glue the cut piece onto one side with a little of the coffee icing so it looks like a broken branch.

Pipe the frosting all around the cake with a star tip, or spread it on with a small or large offset spatula.

Run a fork over the icing and down the length to make ridges like bark.

Freeze about an hour to set.

Warm the ganache in the microwave about 15 seconds, or over a bain-marie, until just runny and drizzle it on top. She used 11 seconds.

Variation: decorate with candied rosemary, candied cranberries or fruit instead.