Preheat Oven & Prepare Pan:

• Preheat the oven to 180°C (350°F).
• Line a 10×15-inch (25×38 cm) baking tray with parchment paper.

Make the Chocolate Sponge:

• In a bowl, whisk eggs and sugar until pale and fluffy.
• Sift in flour, cocoa powder, baking powder, and salt. Gently fold to combine.
• Add vanilla extract and mix lightly.
• Pour the batter into the prepared tray and spread evenly.
• Bake for 10-12 minutes until the sponge is set but still soft.

Roll the Cake:

• Lay a clean kitchen towel on a flat surface and dust it with cocoa powder.
• Once the cake is out of the oven, invert it onto the towel, peel off the parchment paper, and roll it tightly from the short end.
• Let it cool completely while rolled to prevent cracking.

Prepare the Chocolate Ganache:

• Heat the heavy cream until hot but not boiling.
• Pour over the chopped chocolate and let sit for 1 minute. Stir until smooth.
• Add butter and mix until glossy. Let it cool slightly.

Assemble the Cake:

• Unroll the cooled sponge and spread a thin layer of ganache inside.
• Roll it back up tightly and place it on a serving platter.
• Spread the remaining ganache over the log and create a bark-like texture using a fork.

Decorate & Serve:

• Sprinkle with powdered sugar for a snowy effect.
• Garnish with mini chocolate eggs, chocolate shavings, and sprinkles.
• Refrigerate for at least 1 hour before slicing.