Bûche de Noël with Mascarpone Cream and Dark Chocolate Ganache Recipe

Few things are cuter than tiny meringue mushrooms, especially when on top of a chocolatey cake:

Preheat oven to 350°F. Lightly coat an 18-by-13-inch half sheet pan with cooking spray, and line with parchment paper. Lightly coat parchment with cooking spray. Set aside. Place egg yolks, vanilla, salt, 1/2 cup of the cocoa, and 1/4 cup of the granulated sugar in a medium bowl. Beat with an electric mixer on low speed, gradually increasing speed to medium-high until mixture is thick and light brown, 2 to 3 minutes total. Set aside.

Evenly spread filling over cake, leaving a 1/2-inch border. Starting at 1 short side, reroll cake, peeling parchment back as you go. Place cake, seam side down, on a serving platter. Cover loosely with plastic wrap, and chill at least 2 hours or up to overnight.Place chocolate, corn syrup, and salt in a medium bowl; set aside. Heat heavy cream and butter in a small saucepan over medium, stirring often, until mixture is hot and butter is melted, 3 to 4 minutes.

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