Preheat your oven to 350°F (175°C) and prepare a jelly roll pan with parchment paper.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, beat the eggs and sugar until pale and fluffy, about 3-5 minutes. Add oil and vanilla extract and mix.

Fold dry ingredients into the wet mixture gently until just combined. Do not overmix.

Pour the batter into the prepared pan and spread evenly. Bake for about 12 minutes until the cake springs back when touched.

Cool the cake for a minute, then flip onto a cocoa-dusted towel and roll it up to cool completely.

Whip together heavy cream, powdered sugar, peppermint extract, and optional food coloring until stiff peaks form.

Unroll the cooled cake, spread the mint whipped cream, re-roll tightly, and wrap in plastic wrap. Chill for an hour.

For ganache, heat heavy cream and pour over chocolate chips. Stir until smooth.

Drizzle the ganache over the chilled cake roll, garnish with chocolate chips and mint, then slice and serve.