Preheat the oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with greased parchment paper.

In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.

In another bowl, beat the eggs until frothy, then mix in the molasses, vegetable oil, and vanilla extract until smooth.

Fold the dry ingredients into the wet mixture until just combined to keep the batter light and spongy.

Spread the batter into the prepared pan and bake for 12-15 minutes until it springs back when pressed.

Once baked, cool slightly then invert onto a towel dusted with powdered sugar and roll the cake up gently.

Beat together cream cheese and butter until fluffy. Gradually mix in vanilla extract, powdered sugar, and heavy cream until smooth.

Unroll the cooled cake, spread the cream cheese filling evenly, and re-roll tightly without the towel. Chill for 30 minutes to set.

Heat the heavy cream in a saucepan until just about to simmer, then stir in the chocolate chips until melted and smooth. Allow to cool slightly.

Pour the ganache over the chilled Yule log, dust with powdered sugar, and garnish with fresh rosemary or holly leaves. Slice to serve.