1. Chocolate Sheet Cake

1. Preheat oven to 325°F. Grease a 9×13 pan with baking spray or shortening.

2. Whisk together buttermilk, sour cream, eggs, oil, and vanilla.

3. Sift in the chocolate cake mix and fold until combined.

4. Pour into the prepared pan and bake 27-30 minutes or until a toothpick comes out clean.

5. Cool completely on a wire rack. Slice horizontally in half. Set the top layer aside and place the bottom layer back in the pan.

2. Whipped Cream Filling

1. Chill a metal bowl and whisk for 5 minutes.

2. Pour in heavy cream and whip on low speed, gradually increasing speed for 3 minutes.

3. Add powdered sugar and vanilla. Whip until stiff peaks form.

4. Spread evenly over the bottom cake layer and place the top layer back. Chill 5 minutes.

3. Chocolate Ganache Buttercream

1. In a microwave-safe bowl, combine chocolate melts and heavy cream. Heat in 30-second intervals, stirring in between until smooth. Cool 15 minutes.

2. Beat softened butter until fluffy. Add salt and vanilla.

3. Mix in ganache, then powdered sugar. Whip until light and fluffy. Adjust consistency with extra cream if needed.

4. Assembly & Decoration

1. Fill a piping bag fitted with Wilton 1M tip with buttercream.

2. Pipe swirls and lines across the cake to create a bark effect.

3. Dust lightly with powdered sugar to resemble snow.

4. Decorate with rosemary and cranberries. Remove garnishes before serving.