• Preheat oven to 400 degrees. Line a swiss roll tin or 13 x 9 baking tray with parchment paper (I am determined to locate the foil backed parchment paper used in the British Baking Show, since regular parchment doesn't stick to the corners very well. I ended up using foil and spraying with Pam.)
  
• Cream the eggs and the sugar until light and fluffy. Sift in the flour, salt, and cocoa in 3 segments, while gently folding in each time, making sure not to over mix.
• Pour into the tin and spread evenly. Bake for 8-10 minutes, 12 at the most. You should be able to touch the cake gently, and it should have a bit of bounce.
  
• When less than five minutes out of the oven, sprinkle confectioners sugar over a clean piece of parchment paper. Flip the cake over and onto the sugary parchment paper.
  
• Per Mary Berry, slice (not too deeply) an inch or so from the edge of the cake all the way across (length wise or width wise, depending on your preference). Take the parchment and tuck it into the groove, carefully but tightly rolling the cake over itself, wrapping with the paper as you go. Once a roll, let sit and cool completely. Completely.
• Prepare the chocolate ganache: Over a medium heat, add the whipping cream to a saucepan and allow to heat just under boiling.
  
• Melt in the butter on a lower heat and remove from heat, adding in the chocolate peppermint bark and mixing until the chocolate and cream is completely incorporated and shiny.
  
• Refrigerate until cool and thick enough to pipe. If you prefer a proper buttercream, have at it.

To Make the Peppermint Whipped Cream

• In a mixer, combine the cream and confectioners sugar until soft peaks/cream has been accomplished. Add in the vanilla and schnapps and whip until combined. Refrigerate until ready to assemble.
  

To Assemble

• Carefully unroll the cake. Spread the whipped cream over the top, all the way to the edges, even if some slips out. Without the paper, start to re-tuck the center of the cake edge in and tightly fold the cake over and back into its rolled formation.
  
• Either cut the very edges off, or cut one edge and diagonally cut one small branch off,re-attaching it along the edge of the cake. Pipe or spread/pour the ganache,depending on the consistency. Mine was more of a spread/pour and immediately set to freeze. You can use a fork to achieve the bark like textures.
  
• I blitzed some candy cane and sprinkled over the cake instead of confectioners sugar to emphasize its peppermint flavor. I kept it frozen until Christmas, although it lost some of its texture in that time. Luckily, the flavors work great and both versions tasted delicious.
• I have no idea how my swirl went backwards in the very center of my second Buche de Noel, but it tasted great all the same!