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DIRECTIONS

Preheat the oven to 350°F
TO MAKE THE CAKE, butter a 24 X 16-inch jelly roll pan (or two 13 X 11-inch jelly roll pans), then line it with parchment paper, leaving a 2-inch overhang on the short ends. Butter the parchment paper and the sides of the pan. Lightly dust the pan with flour and tap out the excess.
In a medium bowl, sift together the flour, 1-1/2 cups of the sugar, the cocoa, baking powder, and salt.
In a large bowl, whisk the 6 whole eggs, oil, and vanilla until frothy. Stir in the flour mixture until blended and thick.
In the bowl of an electric mixer, beat the egg whites until frothy. Increase the speed to medium-high and beat until soft peaks start to form. One teaspoon at a time, add the remaining 9 tablespoons sugar and continue beating the whites until stiff but not dry.
Fold one third of the beaten egg whites into the egg and flour mixture. One third at a time, gently fold in the remaining whites. Do not overmix. Scrape the batter into the prepared pan and spread evenly.
Bake the cake for 12 to 15 minutes, until it springs back when gently touched in the center. Run the tip of a knife around the edges of the pan. Cover the cake with a large piece of plastic wrap, and then cover the plastic with a damp kitchen towel. Invert the cake onto a baking rack. When it is just cool enough to handle, start at a long side and roll the cake, with the parchment paper, plastic wrap, and towel, into a cylinder. Cool the rolled cake to room temperature.
TO MAKE THE FILLING, heat 1 cup of the cream to scalding and poor it over the chopped chocolate and allow it to sit for 1 or 2 minutes until the chocolate melts. Stir until smooth. Add 1 Tbsp of the espresso and continue to blend until the espresso is incorporated. Set aside in a bowl to cool.
In the bowl of an electric mixer, whip the remaining 3 cups of heavy cream and the confectioners' sugar until thick. Add the remaining espresso and continue beating at high speed. Gradually add the chocolate mixture and beat until light and fluffy. Set aside.
TO MAKE THE ICING, combine the egg whites and sugar in a large mixing bowl and place over simmering water (the bowl should not touch the water), whisking occasionally until the mixture is warm and the sugar has dissolved. Remove from the heat.
Using an electric mixer, beat the mixture on high speed until stiff peaks form. Continue beating on medium speed until the meringue reaches room temperature. Still on medium speed, add the butter, one piece at a time, until the butter is well blended. Scrape down the sides and bottom of the bowl from time to time.
Beat the buttercream at high speed for a minute or two. Add the melted white chocolate and continue beating at high speed until evenly blended, again scraping down the sides of the bowl from time to time. Refrigerate until ready to use.
Unroll the cooled cake slowly, carefully removing the parchment paper, plastic wrap, and towel. Evenly spread the cake with the espresso cream filling. Starting from the other end, reroll the filled cake into a "log."
Chill the cake for at least 1 hour before proceeding.
Cut off each end of the roll on the angle, and use these pieces as "limbs." Ice the cake log with the buttercream icing, using a small metal spatula.
Decorate the log with meringue mushrooms and dust with cocoa powder and a sprig of holy or christmas greens.