Preheat your oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan with parchment paper.

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large mixing bowl, beat the eggs and granulated sugar for about 5 minutes until thick and pale yellow. Add in the vanilla extract and mix until combined.

Gradually fold in the flour mixture a little at a time, being careful not to overmix.

Spread the cake batter evenly into the prepared pan and bake for 12-15 minutes.

Lay a clean kitchen towel flat on the counter and dust it with powdered sugar.

Invert the cake onto the prepared towel and carefully peel off the parchment paper.

Starting with a short end, roll the cake and towel tightly together, seam-side down on a wire rack to cool completely.

Once cooled, unroll the cake and remove the towel.

Spread the caramel sauce over the cake, leaving a 1-inch border, and sprinkle with chopped nuts.

Re-roll the cake without the towel and place seam-side down on a serving platter.

In a saucepan, heat the heavy cream until simmering. Pour over the chocolate chips and stir until smooth.

Drizzle the ganache over the cake and refrigerate for at least 1 hour.

Garnish with additional caramel, chopped nuts, and chocolate drizzle before serving.