Preheat your oven to 350°F (175°C). Grease a 16x22-inch baking sheet and line it with parchment paper.

In a medium mixing bowl, sift together the dry ingredients: flour, cocoa powder (or cacao), baking soda, baking powder, and sea salt. Whisk well and set aside.

In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, until the mixture becomes pale, fluffy, and thick.

Reduce the mixer speed to medium-low and add in the vanilla extract and room-temperature buttermilk (or kefir), mixing until combined.

Remove the bowl from the mixer stand. Gradually add the dry ingredients to the egg mixture, about ½ cup at a time.

Using a silicone spatula or a hand whisk, gently fold in the dry ingredients in about four additions, taking care not to deflate the air pockets you've created.

Pour the batter into your prepared 16x22-inch baking sheet and spread it evenly.

Bake in the preheated oven for 15 minutes, or until the top springs back when touched and a toothpick comes out clean.

While the first sponge is baking, prepare a second batch using the same ingredients and method.

Once the first cake is baked, remove it from the oven and allow it to cool completely. Repeat the baking process with the second batch of batter to make your second sheet.

Begin by melting the chocolate chips using a double boiler or water bath method. Once melted, set them aside to cool to room temperature.

In a large bowl, beat the cream cheese for a few minutes until light and fluffy.

Add the confectioners’ sugar and beat well, scraping down the sides of the bowl halfway through.

Mix in the vanilla extract and sea salt, beating for another minute.

Finally, pour in the cold heavy whipping cream. Start mixing on low speed and gradually increase to medium until the frosting becomes thick and creamy. Scrape the bowl occasionally to ensure everything is well incorporated.

Make sure both 14x20-inch sheet cakes have cooled completely before beginning assembly.

Cut each sheet in half vertically, creating four strips, each measuring 7x20 inches.

Using a ½-cup ice cream scoop, place 5 scoops of frosting along each strip of cake.

Spread the frosting evenly across all four strips using an offset cake spatula.

Now, carefully roll the first strip into a log shape, just as you would a traditional cake roll. Continue rolling by attaching the next strip at the end of the first one, lining up the short ends so that you form one long continuous roll.

Use parchment paper to help support the roll and keep it tight during the process. Wrap additional strips of parchment paper (the same ones used during baking) securely around the entire log.

Once fully rolled, flip the cake upright to form a stump. You may need someone to help hold the parchment snugly around the cake while you secure it with a long strip of clear 2-inch-wide tape all the way around.

If you have leftover frosting (usually about 1 cup), spread it over the top of the cake for a nice even layer. Refrigerate the cake for at least 4 hours or overnight, which allows it to firm up and hold its shape better.

The next day, prepare another half batch of the frosting.

Carefully cut the tape and peel off the parchment paper. By now, the cake should be firm and ready for decorating.

Frost the entire surface of the cake with the new batch of frosting using a cake spatula.

To create the birch bark effect, drizzle cooled, melted chocolate ganache randomly around the cake. Then use a cake icing smoother to gently spread and blend the chocolate lines, creating the look of natural birch tree bark.

Decorate the cake with fresh rosemary sprigs (to resemble pine branches) and sugared cranberries. You can also add meringue mushrooms or any other festive decorations you like.

Place the cake back in the fridge for a couple more hours to set before serving.

If you want each slice of cake to look as beautiful and clean as possible, use this simple technique.

Fill a tall cup with hot water and place a long, sharp knife into it for about 15 seconds.

Remove the knife, dry it completely with a paper towel, and make a clean, single downward slice through the cake.

Avoid sawing motions and pull the knife out at the bottom for the cleanest cut.

Repeat the process of heating and drying the knife between each slice to keep every piece picture-perfect.

Enjoy your White Birch Tree Stump Cake with a cozy cup of hot tea, coffee, or your favorite holiday latte!