Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, making sure it covers the entire surface. This will help prevent the cake from sticking and make rolling it easier.

In a medium bowl, beat the eggs with an electric mixer until they’re light and fluffy. Gradually add the granulated sugar and continue to beat until the mixture is thick and pale. Sift together the cocoa powder, flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture using a rubber spatula. Be careful not to over mix; you want to retain as much air in the batter as possible. Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.

Bake for 15-20 minutes, or until the cake springs back when lightly touched. The cake should be moist but not under cooked. While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar. This will prevent the cake from sticking when you roll it.

Once the cake is done, immediately turn it out onto the prepared towel. Gently peel away the parchment paper. While the cake is still warm, carefully roll it up with the towel, starting from one end. Let it cool completely while rolled up.

While the cake is cooling, make the filling. In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Melt the chocolate chips in a microwave safe bowl in 10 minutes intervals, stirring in between until smooth. Allow the chocolate to cool slightly before folding it into the whipped cream.

Unroll the cooled cake and spread the chocolate cream filling evenly over the surface. Carefully re rolls the cake, this time without the towel. Transfer it to a serving platter.

Dust the top with powdered sugar and add fresh berries if desired. Slice and serve!