Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.

In a mixing bowl, beat the eggs and sugar together until they’re light and fluffy.

Sift together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the egg mixture, alternating with the water and vanilla extract. Stir until just combined.

Pour the batter into your prepared pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick comes out clean.

Once the cake is out of the oven, immediately turn it out onto a clean kitchen towel dusted with confectioners' sugar. Gently roll the cake (with the towel inside) to form a log and let it cool completely.

While your cake cools, mix together the caramel sauce and chocolate ganache.

Unroll the cooled cake and carefully spread the caramel and chocolate mixture over the top. Sprinkle the chopped pecans over the filling.

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

Melt some chocolate to drizzle over the top. Add more pecans if you like.

Slice and serve your guests or hoard it all for yourself!