Preheat oven to 375°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Mix in vanilla extract.

Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan, spreading it evenly.

Bake for 10–12 minutes or until the cake springs back when touched. Remove from the oven.

Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) from the short end. Cool completely.

Unroll the cooled cake and spread a generous layer of caramel sauce over the surface. Sprinkle with chopped pecans.

Roll the cake back up (without the towel) and place it seam-side down on a serving platter.

In a small saucepan, heat heavy cream until steaming (do not boil). Remove from heat and add chocolate chips. Stir until smooth and glossy.

Pour the chocolate ganache over the cake roll and let it set for 10 minutes. Drizzle additional caramel sauce and garnish with extra pecans.