Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

Whisk together the dry ingredients: in a bowl, mix flour, cocoa powder, baking powder, and granulated sugar until well combined.

Beat the eggs until frothy in a separate bowl. Mix in milk, melted butter, and vanilla extract until smooth. Combine this wet mixture with the dry ingredients gradually.

Spread the chocolate batter evenly onto the prepared baking sheet. Bake for about 12-15 minutes or until a toothpick inserted comes out clean.

Cool the cake slightly, about 5 minutes, then flip it onto a powdered sugar-dusted kitchen towel. Roll it up gently with the towel while still warm.

Whip the heavy cream until soft peaks form. Mash the raspberries with a little sugar and fold into the whipped cream.

Unroll the cooled cake, spread the raspberry filling evenly, and roll it back up without the towel.

Chill the completed cake roll in the refrigerator for about an hour before slicing and serving.