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

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add in the vegetable oil and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes or until the cake springs back when touched.

Let the cake cool for a few minutes before turning it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake gently with the towel to cool completely.

In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the peppermint extract and optional food coloring, continuing to whip until stiff peaks form.

Heat the heavy cream in a saucepan until simmering. Pour it over the semisweet chocolate chips in a bowl. Let sit for a minute before stirring until smooth and glossy.

Unroll the cooled cake and spread the mint whipped cream evenly over the surface. Roll it back up carefully.

Drizzle the cooled ganache over the top of the cake roll and garnish with chocolate chips and fresh mint leaves.

Chill the cake roll in the refrigerator for at least 1 hour before slicing and serving.