Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan by lining it with parchment paper and greasing the sides.

In a large mixing bowl, beat 3 eggs until frothy, then gradually add chocolate cake mix, water, and vegetable oil, stirring until smooth.

Pour the batter into your prepared jelly roll pan and bake for 12-15 minutes until a toothpick comes out clean.

Remove the cake from the oven and dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and roll it tightly while warm.

In a mixing bowl, beat 1 cup of unsalted butter until fluffy, then add caramel sauce, powdered sugar, and vanilla extract, mixing until smooth.

Unroll the cake and spread an even layer of caramel buttercream over the surface, then re-roll the cake tightly.

Heat 1 cup of heavy whipping cream until hot, pour it over 1 cup of chocolate chips, stir until smooth to create ganache.

Pour the ganache over the filled cake roll and smooth it out. Optionally, sprinkle with chopped toasted pecans.

Chill the cake roll in the fridge for about 1 hour, then slice and serve, drizzling additional caramel sauce if desired.