Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan, and line it with parchment paper.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, whisk together eggs, milk, oil, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the hot water until the batter is smooth.
• Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, spread a clean kitchen towel on your counter and dust it generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the towel. Carefully peel off the parchment paper.
• Starting from one of the shorter ends, tightly roll up the warm cake with the towel inside. Let it cool completely on a wire rack.
• To make the buttercream filling, beat softened butter in a large bowl until creamy. Gradually add sifted powdered sugar and cocoa powder alternately with heavy cream, mixing until smooth and fluffy. Stir in vanilla extract and salt.
• Once the cake is cool, unroll it carefully. Spread the buttercream filling evenly over the cake, leaving a small border.
• Re-roll the cake tightly, this time without the towel. Place the rolled cake seam-side down on a serving platter.
• To make the ganache glaze, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 5 minutes, then whisk until smooth.
• Pour the ganache over the rolled cake, allowing it to drip down the sides. Use a fork to create a bark-like pattern on the glaze.
• Refrigerate the Yule log for at least 30 minutes before slicing and serving.