Preheat oven to 375 F. Then line a jelly roll pan with buttered foil or parchment paper.
Beat the eggs while gradually adding a cup of granulated sugar. Then stir in water and vanilla extract.
Sift in flour, baking powder and salt. Then fold batter together. Pour the batter into the pan.
Bake for 15 minutes. Cake will be springy to the touch and start to shrink away from the sides of the pan.
Lay out a sheet of parchment paper slightly longer than the cake and sprinkle lightly with powdered sugar. Then remove cake from pan and add to parchment paper. Take off the foil or parchment paper from bottom of cake and also cut away the crusty edges.
Roll the cake up in the parchment paper sprinkled with powder sugar. Place in the refrigerator to cool.
To make the filling, combine heavy whipping cream and chocolate chips in a saucepan on the stove over medium low heat. Stir until smooth and the chocolate has also melted. Pour into a metal mixing bowl and then refrigerate chocolate ganache until cold.
Once cold, whip chocolate ganache on high in a stand mixer until cream is thick. It will be a light brown color.
Unroll cake and then spread the chocolate ganache over the cake. Add strawberry slices over the top of the chocolate. You can skip this step if desired.
Tightly roll the cake back up and then refrigerate for an hour before serving.
Sift powdered sugar and cocoa powder over the top of the cake to garnish. You can then add strawberry slices if desired.
To slice, run hot water over a knife and wipe dry before slicing straight through. Rinse in hot water and then dry knife in between cutting each slice. This allows for a cleaner slice.