Instructions:

1️⃣ Prepare the cake:
Preheat the oven to 350°F (175°C) 🔥. Grease and line a 10×15-inch jelly roll pan with parchment paper.
In a bowl, sift the flour, cocoa powder, baking powder, and salt together.
In another large bowl, beat the eggs and sugar on high speed for 5 minutes until thick and pale. Add the vanilla extract and vegetable oil, stirring gently.
Gradually fold the dry ingredients into the egg mixture until combined. Spread the batter evenly in the prepared pan.
Bake for 10-12 minutes or until the cake springs back when touched lightly.
While still warm, dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel, remove the parchment, and roll the cake from the short end. Let it cool completely 🌬️.

2️⃣ Prepare the filling:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form 🎂.
Unroll the cooled cake gently, spread the whipped cream evenly, and carefully roll it back up (without the towel). Place seam-side down on a serving dish.

3️⃣ Make the chocolate topping:
Heat the heavy cream until it just begins to simmer 🔥. Pour it over the chocolate chips in a bowl, let sit for 2 minutes, then whisk until smooth 🍫.
Pour the ganache over the cake roll, spreading it evenly with a spatula.

4️⃣ Serve:
Chill the cake for at least 1 hour before slicing ❄️.
Optional: Garnish with powdered sugar, fresh berries 🍓, or chocolate shavings for a fancy finish ✨