Cup of Yum
1. Preheat oven to 400 degrees and spray a 13x18 baking sheet with baking spray.
2. Line with parchment paper and spray the top of the parchment paper with baking spray.
3. To your stand mixer add the eggs and sugar on medium speed.
4. Beat for 2-3 minutes until lightened in color and fluffy.
5. Lower the speed to the lowest setting and add in vanilla extract, cocoa powder, flour and salt until well combined, about15 seconds.
6. Pour batter onto prepared baking sheet, tapping the pan on the countertop to pop any bubbles in the batter.
7. Bake for 8-10 minutes until the top is dry.

To Make Buttercream:

Cup of Yum
1. Clean your stand mixer and while the cake is baking add the butter and powdered sugar on low speed until just combined.
2. Raise speed to medium and beat until light and fluffy, about 2 minutes.
3. Add in salt, Bailey's Irish Cream (or heavy cream), and beat for 30 seconds.
4. Add mascarpone cheese and beat for 30 seconds.

Chocolate Cake:

1. Once the cake has come out of the oven dust the top with powdered sugar liberally and run a knife around the edges of the pan to make sure the cake is not stuck to the pan.
2. Lay a clean kitchen towel onto the cake and add a second baking sheet over it upside down (so the bottom of it is on top of the cake).
3. Flip the baking sheets and remove the baking sheet you baked the cake in.
4. Carefully peel the parchment paper off the cake and dust with more powdered sugar.
5. Carefully and slowly roll the cake into a spiral in the clean towel and let sit for 10 minutes.
6. Unroll the cake gently.
7. Add all but 1/4 cup of the buttercream to the top of the cake and spread evenly.
8. Roll the cake back into a spiral using the towel to guide it, but don't wrap the towel in the cake this time.
9. Carefully move the cake to a piece of plastic wrap and wrap the log well.
10. Refrigerate for 2 hours along with the leftover buttercream.

To Make Ganache:

1. Add heavy cream and chocolate chips to a microwave-safe bowl and microwave for 1 minute.
2. Let sit for 2 minutes then stir until smooth and glossy.

To Finish:

1. Cut a diagonal piece of the cake about 3 inches from the end.
2. Use the remaining buttercream to frost the side of the cake and the cut piece together.
3. Spread the ganache all over the cake evenly, except for the edges of the cake.
4. Refrigerate for 20 minutes.
5. Using a fork, draw tree-like lines into the cake, including a few knots (circles and lines around the circles).
6. Dust with just a bit of cocoa powder and powdered sugar.
7. Top with any desired decorations.