Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
Add the vegetable oil and vanilla extract to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter onto the prepared baking sheet and spread it evenly.
Bake for 12-15 minutes or until the cake is set.
While the cake is still warm, carefully roll it up in the parchment paper and let it cool completely.
Unroll the cake and spread the caramel sauce over it. Sprinkle chopped pecans on top.
Roll the cake back up, this time without the parchment paper, and place it seam-side down.
In a small saucepan, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth.
Pour the chocolate ganache over the cake roll and garnish with extra pecan halves.
Let the cake set before slicing and serving.
