Step 1

In the bowl of your mixer (here's the mixer I use), beat 6 eggs with whisk attachment on high speed 1 min. With mixer on, gradually add 2/3 cup sugar and continue beating on high 5 min. Mixture will be thick and fluffy (very important since you're relying on egg volume for the cake to rise)

Step 2

Sift 1 cup flour in thirds into batter, folding with a spatula between each addition and scraping the bowl to ensure you don't have pockets of flour hiding at the bottom. Drizzle in 1/2 tsp vanilla and gently mix just until blended (do not overmix or you will deflate the batter). Spread batter into prepared baking pan and bake right away at 400˚F approximately 12-14 minutes or until top is golden.

Step 3

Remove from the oven and quickly loosen the edges with a thin spatula. Right away remove it from the baking sheet keeping the parchment backing on. Place a second sheet of parchment paper over the top and roll cake into a log, starting from the narrow end. Cool cake to room temp.

Step 4

Stir together 1 cup coffee and 1 Tbsp sugar until dissolved. Unroll cake, removing the backing as you go and lay it out on the large baking sheet. Brush top evenly with Coffee Syrup and let sit while you make frosting (recipe below).

Step 5

Spread frosting evenly over top of cake then roll, somewhat tightly, into a log shape, rolling in the same direction as the first time you rolled it. Trim off both sides of the roll to make it presentable. Slice 1/4 of the cake off on the diagonal ( 45˚ angle). Transfer the larger log portion to your serving platter. Place this stump over the top of your log with the flat side down. Refrigerate cake until ready to frost with chocolate ganache frosting.

Step 6

Beat room temp chocolate ganache on high speed for 45 seconds to 1 min or until fluffy (don't over-beat or it may start looking a little grainy). Spread evenly over yule log, but don't frost the ends. Pull a fork across the entire surface of the log, making some spirals to add natural character. It helps to wipe the fork frequently with a paper towel as you go.

Step 7

For effect: Dust the top with cocoa powder. You can also add sprigs of pine.

Step 8

For the dirt: remove cream from Oreo cookies, then crush them in a ziploc bag with a rolling pin. Sprinkle crumbs at the base of the log.

Step 9

For moss: finely chop pistachios and sprinkle in patches on your log.

Step 10

Just before serving, decorate with mushrooms as you please. Don't refrigerate mushrooms or they will become sticky. Keep them in tupperware at room temp in a dry place until serving.

Step 11

With whisk attachment, beat 1 1/2 cups heavy cream on high speed until fluffy/stiff and spreadable (1 1/2 - 2 min). Don’t over-beat. Transfer to a bowl.

Step 12

In the same bowl (no need to wash the bowl or whisk after the whipped cream), beat softened cream cheese and sugar on high speed until smooth and fluffy (2 min), scraping down the bowl as needed.

Step 13

Use a spatula to fold whipped cream into the cream cheese mixture until very well blended (refrigerate frosting if not using right away).