Preheat the oven to 350°F (177°C). Line a 10x15‑inch jelly‑roll pan with foil and lightly coat with non‑stick spray.

In a large bowl, beat the eggs on high speed for 3 minutes until thick, pale, and frothy.

Add the granulated sugar, brewed coffee, and vanilla extract to the eggs and continue beating until fully incorporated.

Sift together cocoa powder, salt, baking powder, and flour. Gently fold the dry mixture into the wet ingredients just until no streaks remain.

Spread the batter evenly in the prepared pan (it should be a thin layer). Bake for 10‑12 minutes, or until the cake springs back when touched.

While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

When the cake is done, immediately invert it onto the sugared towel, peel off the foil, and roll the cake up gently with the towel. Let it cool completely rolled, at least 1 hour.

For the mint filling, beat the heavy whipping cream with an electric mixer. When it starts to thicken, add powdered sugar, peppermint extract, and green food coloring. Continue beating until stiff peaks form.

Unroll the cooled cake, spread the mint‑flavored whipped cream evenly, leaving a 1‑inch border at each end. Sprinkle mini chocolate chips over the filling and re‑roll the cake tightly. Wrap in plastic and refrigerate for at least 1 hour.

To make the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the milk chocolate chips. Let sit 30 seconds, then whisk until smooth.

Place the chilled cake roll on a wire rack set over a sheet pan. Pour the ganache over the cake, allowing it to coat the sides and ends. Sprinkle additional mini chocolate chips for garnish.

Chill the finished roll for another 30 minutes before slicing. Serve chilled and store leftovers loosely covered in the refrigerator.