Preheat oven to 350°F. Spray an 11x17-inch rimmed baking sheet (or jelly roll pan) with nonstick spray, then line it with parchment paper, leaving excess paper up the long sides of the pan.
Separate the egg whites and yolks into separate large mixing bowls.
4 large eggs
Use a hand mixer, beat the egg yolks with the sugar, vegetable oil, espresso, and vanilla extract until creamy.
¾ cup granulated sugar, ¼ cup vegetable oil, 2 tablespoons brewed espresso, 1 teaspoon pure vanilla extract
In a separate medium bowl, whisk the flour, cocoa powder, baking powder, and salt together.
½ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon kosher salt
Stir the dry ingredients into the wet mixture until just combined.
Beat the egg whites to stiff peaks.
Transfer the egg whites into the rest of the batter and use a spatula to gently fold them in until fully incorporated.
Use a spatula to spread the batter onto the pan.
Bake for 10-12 minutes, or until the cake bounces back after lightly touching it.
While the cake is baking, spread out a large kitchen towel or piece of parchment paper on the counter and sprinkle the entire surface with cocoa powder.
When the cake is done, let it rest for a minute. Then, quickly turn the baking sheet over onto the towel. Carefully lift the sheet pan off the cake, and peel off the parchment paper.
Starting at the short end of the cake, fold over any excess towel onto the cake. Then, roll the cake up along with the towel into a roll. Let the cake come to room temperature.
While the cake is cooling, make the frosting. Beat the heavy cream, powdered sugar, and vanilla to stiff peaks.
1½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon pure vanilla extract
Once the cake has cooled, unroll the cake, and spread the frosting over entire surface.
Roll the cake back up, without the towel, into a roll and set aside on a wire rack over a sheet pan.
Heat the heavy cream in the microwave for 45 seconds. Stir in the chocolate chips until incorporated and smooth. Let the mixture sit for a few minutes to thicken.
1½ cups chocolate chips, ¾ cup heavy cream
Pour the chocolate ganache over the entire cake roll until it’s completely covered.
Transfer the cake to the refrigerator to chill until ready to serve.