Preheat your oven to 350°F (175°C). In a large bowl, whip the eggs and granulated sugar together until airy and light.

Add in the vanilla extract, cocoa powder, baking powder, and salt. Slowly fold in the flour until you have a smooth batter.

Spread the batter evenly into a greased and lined jelly roll pan. Bake for about 12-15 minutes, or until the cake springs back lightly when touched.

Let it cool in the pan for a few minutes before transferring it onto a clean kitchen towel dusted with powdered sugar.

With the towel underneath, carefully roll the cake up and let it cool completely in the towel.

While your cake cools, whip the heavy cream until stiff peaks form. Gently fold in your caramel sauce and nuts.

Once your cake has cooled, unroll it slowly, spread the filling all over, and then roll it back up gently.

Melt your chocolate chips in a microwave-safe bowl, stopping to stir every 30 seconds until smooth.

Drizzle the melted chocolate over the cake roll and top with extra caramel sauce and a dollop of whipped cream if desired.