Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan. Line it with parchment paper for easy release.

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat the eggs, oil, and vanilla extract together until smooth. Gradually blend in the dry ingredients, and finally, stir in the hot water until the batter is smooth.

Pour the batter into your prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick comes out clean.

While the cake is cooling, prepare a clean kitchen towel—dust it with powdered sugar to prevent sticking. Once the cake is cool enough to handle, flip it onto the towel. Remove the parchment paper and roll the cake up (from the short side) with the towel inside. Let it cool completely.

In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave on medium heat in 30-second intervals, stirring until smooth and creamy.

Unroll the cake gently and spread the caramel over the inside. Sprinkle the chocolate chips and pecans on top (if using).

Roll it up tightly again (without the towel this time!), and place seam-side down.

Refrigerate for about an hour to set everything in place. Before serving, dust with more powdered sugar and slice into pieces.