Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a mixing bowl, combine cake flour, granulated sugar, cocoa powder, and a pinch of salt. In another bowl, whisk together the eggs and melted butter until smooth. Gradually pour the wet mixture into the dry ingredients, mixing until just combined.

Pour the chocolate sponge cake batter evenly into the prepared jelly roll pan, spreading it out to the edges. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.

Dust a clean kitchen towel with powdered sugar and turn the warm cake out onto the towel. Carefully peel away the parchment paper. Starting at one end, gently roll the cake up with the towel to create a log shape. Allow the rolled cake to cool completely for about 30-45 minutes.

In a mixing bowl, beat together heavy cream and cream cheese until soft peaks form. Gradually add powdered sugar to enhance the sweetness, continuing to mix until smooth and creamy.

Once the sponge cake is completely cooled, gently unroll it from the towel. Spread an even layer of the filling over the entire surface, leaving about an inch around the edges.

Starting from the edge with the filling, carefully re-roll the cake into a log shape. Place the rolled Chocolate Yule Log seam-side down on a serving platter.

To prepare the chocolate ganache, heat equal parts of heavy cream and chopped chocolate in a small saucepan over low heat. Stir until smooth and combined, then let it cool slightly until it thickens.

Once the ganache has cooled, pour it over the rolled Chocolate Yule Log, using a spatula to spread it evenly. Decorate with fresh berries and mint leaves.

Refrigerate your completed Chocolate Yule Log for at least 1 hour. When ready to serve, slice the log with a sharp knife.