Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and spray with cooking spray.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

In another bowl, beat the eggs, then add water, vanilla, and vegetable oil. Slowly combine the wet and dry mixtures, mixing until just combined.

Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.

As soon as you pull it from the oven, carefully roll the cake (still in parchment) starting from the short end. Let it cool completely.

While the cake cools, whip the cream to soft peaks, fold in caramel sauce, and gently mix in the nuts.

Once the cake has cooled, unroll it gently and spread the filling evenly over the surface, leaving a little space at the edges.

Roll the cake back up without the parchment paper. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

When ready to serve, melt the chocolate chips and drizzle over the chilled roll, followed by a generous drizzling of caramel sauce. Sprinkle nuts on top.