Preheat your oven to 350°F. Line a 15x10 jelly roll pan with parchment paper and spray with non-stick cooking spray. Set aside. In a small bowl, mix the flour, baking powder, and salt. Set aside.

In a larger mixing bowl, beat the eggs on high for 3 minutes until pale yellow. Gradually add the sugar while continuing to beat. Add the vegetable oil, buttermilk, apple cider vinegar, and vanilla, and beat lightly. Add the flour mixture, mixing until just incorporated.

Divide the batter into 4 bowls and add gel food coloring to each bowl, mixing until the color is even. We used purple, blue, teal, and black. Drizzle the batter into the pan, rotating through the colors to create swirls.

Bake for 12-13 minutes until the cake is springy to the touch. While baking, lay a towel on a flat surface and dust with powdered sugar to prevent sticking.

Immediately turn the baked cake onto the towel and roll it up with the towel. Place on a rack to cool completely.

In a medium bowl, beat the cream cheese and powdered sugar until fluffy, about 1-2 minutes. Fold in the cool whip gently.

Once the cake is cool, unroll it and spread the filling, leaving a 1/2 inch gap around the edges. Roll the cake back up and place it seam-side down on a tray in the fridge to chill. The longer it chills, the easier it will be to slice.

Place the chocolate chips in a medium heat-proof bowl. Heat the heavy cream in a small pot over low heat until just before boiling. Add a small amount of black gel food coloring and mix. Pour the cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth. Let the ganache come to room temperature.

To apply the ganache, place the cake roll on a rack and pour the ganache over it, using a spoon or spatula to cover any uncovered areas. Add sprinkles if desired. Chill in the fridge for 20 minutes before slicing. Slice and serve. Store leftovers in the fridge.