Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.

In a large bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla extract.

Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.

Spread the batter evenly into the prepared pan. Bake for 12-15 minutes until the cake springs back when touched.

Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Roll the cake with the towel from the short end. Let cool completely on a wire rack.

For the filling, whip heavy cream and powdered sugar until stiff peaks form. Unroll the cake and spread the whipped cream evenly.

Re-roll the cake without the towel. Place seam-side down on a serving plate.

Cover the cake with chocolate ganache. Use a fork to create a bark-like texture.

Dust with powdered sugar before serving to resemble snow.