Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 12×17 inch baking pan with cooking spray and then cover with parchment paper and then grease the parchment payer. Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.

In a medium mixing bowl, combine flour, baking powder, cocoa powder and salt. Set aside. Then In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vanilla, and beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter.

Bake for 10-15 minutes or until it springs back when touched. When done, immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at the short end. Set it aside allow it to cool completely

whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.

In a saucepan Add Nutella or melted chocolate, whipping cream and cocoa powder. Mix and cook for 5-6 minutes on medium low flame then in a bowl mix corn flour and water then add it to ganache and mix until it thickens add butter to ganache and mix

Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving. Cover leftover cake and store in the refrigerator for up to 3 days.

Enjoy!!!!!