Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.
• In a bowl, whisk together flour, cocoa, baking powder, and salt.
• In another bowl, beat eggs and sugar until light and fluffy. Beat in vanilla and oil.
• Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Beat until just combined.
• Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
• Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Roll up the cake in the towel and let cool completely.
• To make the ganache, place chocolate in a bowl. Heat cream in a saucepan until simmering. Pour hot cream over chocolate and let stand for 1 minute. Stir until smooth.
• Unroll the cake and spread with 0.75 of the ganache. Reroll the cake and place on a serving platter. Frost the outside with the remaining ganache.
• Decorate with powdered sugar, chocolate shavings, or other desired toppings.
• Refrigerate for at least 30 minutes before serving.