Preheat the oven to 325°F (160°C) degrees and line a 10x15 inch jelly roll pan with parchment paper and set aside.
In a large mixing bowl beat the egg yolks, sugar, vanilla and peppermint extract until fluffy. Add the sour cream and butter. Beat until combined.
Sift in the flour, cocoa powder, baking powder and salt. Mix until the batter comes together, about 30 seconds.
In a separate large mixing bowl beat the egg whites to stiff peaks. Gently fold the egg whites into the batter, ensuring not to deflate them. Transfer batter to prepared pan and smooth to flatten using an offset spatula. Bake for 18 to 20 minutes, until the cake bounces back to touch.
Immediately invert the cake onto a piece of parchment paper and dust with powdered sugar.
Starting from the short side gently roll the cake with the parchment paper while still warm. Cover with a tea towel and let it cool to room temperature, about 2 hours. Set aside until ready to use.
Beat together the cream cheese, white chocolate and powdered sugar until smooth. Add the cream and vanilla extract. Continue whipping until stiff peaks are formed, about 2 minutes.
Fold in the crushed candy cane. Refrigerate until ready to assemble.
In a microwave safe bowl add the chocolate and cream. Heat in 30 second increments in a microwave, stirring after each additional increment until melted. Stir in corn syrup if desired.
Assembly & Topping:
Once the cake has fully cooled, carefully unroll it and peel back the parchment paper. Using an offset spatula spread the filling evenly over the cake and gently roll it back up.
Wrap tightly in plastic wrap and refrigerate for a minimum of 30 minutes. This will allow the cake and filling to firm up before decorating.
When ready to decorate, transfer the cake to the desired serving plate and pour the ganache over the top. Use an offset spatula to help guide the ganache down the sides and edges.
Once the cake is fully covered in ganache, use the spatula to smooth it out or create lines to resemble “tree bark”.
Decorate the top with three dollops of whipped cream, 3 macaroons, 6 chocolate leaves and finish with sugared cranberries.