Prep Work:

Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.

Make the Cake:

In a bowl, beat the eggs and sugar together until thick and creamy, about 5 minutes. Sift cocoa powder, flour, baking powder, and salt. Gently fold into the egg mixture until just combined. Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.

Prepare the Roll:

While the cake is warm, turn it onto a kitchen towel sprinkled with powdered sugar. Gently peel off the parchment paper. Roll up the cake with the towel from the narrow end. Let it cool completely.

Make the Filling:

Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Unroll the cooled cake and spread the cream evenly over it. Roll the cake back up without the towel.

Prepare the Ganache:

Heat the cream until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for a few minutes, then stir until smooth.

Assemble:

Place the rolled cake on a serving platter. Drizzle the ganache over the roll and let it set. Add your choice of toppings.