. Make the Chocolate Sponge Cake:

• Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
• In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, or until the mixture is thick, pale, and tripled in volume. Add vanilla extract and mix briefly.
• Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
• Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly pressed.
• Dust a clean kitchen towel with powdered sugar. Turn the cake onto the towel and carefully peel off the parchment paper. Starting at a short end, gently roll the cake up in the towel and let it cool completely.

2. Make the Caramel Cream Filling:

• In a medium bowl, whip the chilled heavy cream until soft peaks form. Add the caramel sauce and continue whipping until stiff peaks form.
• Unroll the cooled cake and spread the caramel cream evenly over the surface, leaving a small border around the edges.
• Re-roll the cake (without the towel) and place it seam-side down on a serving platter. Refrigerate for at least 30 minutes to set.

3. Make the Chocolate Ganache:

• In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time, until the mixture is smooth and glossy.
• Let the ganache cool slightly, then pour it over the cake roll, spreading it evenly. Let the ganache set before slicing.