For the sponge cake: Preheat oven to at 190°C/370°F. Grease a 30x40cm (12x15 inches) baking sheet and line it with greased parchment paper. Beat sugar, honey and eggs until pale, light and frothy. Fold in sifted flour and cocoa powder and gently mix until just combined. Pour the batter into the prepared pan and spread it evenly with a spatula to cover the whole surface. Bake for 10 minutes and immediately turn it out onto a dishtowel dusted with powdered sugar, peel off the parchment paper, roll it up and let it cool completely wrapped in the dishtowel. You can watch every step of the process in my Instagram Reel. For the filling: Cream butter and powdered sugar. Add vanilla extract, cream and mix well. Then add the coffee, milk and mix to combine.
For the ganache: Heat the cream over medium heat and bring it to a boil. Remove from the heat and add the chocolate. Mix until well combined and let it cool down (it will be easier to spread over the log).
To assemble: Unroll the sponge cake and spread the buttercream evenly over the surface. Roll the cake back up starting with one of the short sides. Make a wide angled cut from one end of the log and attach it to one side. Spread the ganache all over the log and run a fork through it to create a tree bark effect.
