This was my contribution to my Barony's Wassail feast. The sign next to the cake, which you can't read in the photo, says "Bûche de Noël - Chocolate Roulade with Brandied Whipped Cream Filling". I used a recipie from The Cake Mix Doctor by Anne Byrn, baking the cake in a jelly roll pan and using a fork to texture the chocolate pan icing. The holly sprigs were royal icing.
This cake was extremely tasty and popular, both on this occasion and when I made a second one for a church Christmas party later in the month. I suspect it may become an annual tradition.