Begin by preheating your oven to 350 degrees F (175 degrees C). Line a 15- x 10-inch rimmed baking sheet with parchment paper. This will prevent the cake from sticking, and we want that roll to be nice.

Whisk flour, cocoa powder, baking powder, salt , and espresso powder in a medium bowl until smooth.

In a separate bowl, cream the eggs and sugar together until light and fluffy (approximately two minutes).

Add vanilla extract, vegetable oil, and milk, and stir until well combined. Add the flour to the batter at low speed and mix until just combined.

Spread the batter evenly on the prepared baking scio sheet. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Keep a watch to avoid overbaking, as it can become dry.

After 25 minutes, open the door every 2 or 3 minutes and gently rock the cake; it should be set.

When done, take the cake out of the oven and allow it to cool a little. Meanwhile, while it’s still warm, dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel, remove the parchment paper and roll the cake up with the towel inside. Let it cool completely.

As the cake cools, beat the heavy cream and confectioners’ sugar in a chilled bowl until soft peaks form. This will provide your roll with a light and fluffy cream filling.

Unroll the cooled cake gently and evenly spread the whipped cream over it. Roll it back up, without the towel this time, and transfer it, seam-side down, to a serving platter.

Melt butter and chocolate chips in a small saucepan over medium heat, stirring constantly until smooth and blended. Stir in the brewed coffee until the ganache is shiny and thick. Spread ganache over rolled cake with a spatula.

Allow the ganache to firm up in the refrigerator for 30 minutes before cutting. This step ensures the cake maintains its nice form and all flavors are nicely incorporated.