Preheat your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by greasing and lining it with parchment paper.

In a small mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.

In a larger bowl, beat the eggs and granulated sugar together until thickened and pale yellow, about 5 minutes. Add the vanilla and mix until just combined.

Gradually fold in the flour mixture into the egg mixture, preserving the airy texture.

Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes until the top springs back to touch.

Prepare a clean kitchen towel by dusting it evenly with powdered sugar.

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

Roll the cake and towel together into a tight roll and let cool completely.

After cooling, carefully unroll the cake and remove the towel.

Spread the caramel sauce evenly over the cake, leaving a 1-inch border.

Sprinkle nuts over the caramel.

Re-roll the cake without the towel, starting from the same end and peeling away the parchment paper.

Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and stir until smooth.

Pour the ganache over the rolled cake, allowing it to drip down the sides.

Refrigerate for at least an hour to set the ganache.

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