Preheat your oven to 350°F (175°C). Line the jelly roll pan with parchment paper, allowing some excess over the edges for easy removal later.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until thick and pale, about 5 minutes. Add vanilla and mix to combine.

Gradually fold the dry ingredients into the egg mixture using a rubber spatula until just incorporated. Do not overmix.

Pour the batter into the prepared pan. Gently spread it into an even layer.

Bake for 12-15 minutes or until the cake springs back when lightly pressed.

Once baked, remove the cake from the oven and let it cool for a few minutes. Then, sprinkle powdered sugar on a clean kitchen towel.

Carefully invert the cake onto the towel and remove the parchment paper. Roll the cake up in the towel, starting from one end. Allow it to cool completely while rolled.

In a small saucepan, heat the caramel sauce over low heat until warm. Stir in the chocolate chips until melted and smooth. Set aside.

In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in half of the caramel chocolate mixture.

Unroll the cooled cake from the towel and spread the cream filling over the surface, leaving a small border. Drizzle the remaining caramel chocolate mixture on top of the filling.

Roll the cake back up carefully and place it seam-side down on a serving platter. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

Once chilled, slice the cake roll with a serrated knife. Drizzle with additional caramel sauce if desired before serving.