Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, beat the eggs and vanilla until frothy, then add to the dry ingredients.

Gently fold in the flour until combined.

Grease a 15x10-inch jelly roll pan and pour in the chocolate batter, spreading it evenly.

Bake for 12-15 minutes, or until it springs back to the touch.

Once the cake is out of the oven, let it cool for about 5 minutes.

Carefully flip it onto a clean kitchen towel sprinkled with powdered sugar and start rolling the cake tightly with the towel into a log.

Let it cool completely this way.

While the cake roll cools, whip up the filling by beating together cream cheese, caramel sauce, powdered sugar, and vanilla until smooth.

Once the cake roll has cooled, gently unroll it and spread the filling inside.

Roll it back up without the towel.

In a small saucepan, melt the chocolate chips until smooth and drizzle over the top of the cake roll.

Sprinkle chopped pecans over the chocolate.

Let the cake roll chill in the fridge for at least an hour before slicing.