1. Make the Chocolate Sponge Cake:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder.
3. In a separate large bowl, beat eggs and sugar on high speed for 3-4 minutes, until thick and pale.
4. Mix in vanilla, milk, and vegetable oil.
5. Gently fold the dry ingredients into the wet ingredients until just combined.
6. Pour batter into the prepared pan, spreading evenly.
7. Bake for 10-12 minutes, until the cake springs back when touched.

2. Roll the Cake:

1. While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
2. Peel off parchment paper and gently roll the cake up with the towel from the short side.
3. Let it cool completely in the rolled shape.

3. Make the Coconut-Pecan Filling:

1. In a saucepan over medium heat, whisk together evaporated milk, sugar, butter, and egg yolks.
2. Cook, stirring constantly, until thickened (about 5 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let cool to room temperature.

4. Assemble the Cake Roll:

1. Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface.
2. Gently roll the cake back up (without the towel) and place seam-side down on a serving platter.

5. Make the Chocolate Ganache:

1. Heat heavy cream in a small saucepan until steaming (but not boiling).
2. Pour over chopped chocolate in a bowl and let sit for 1 minute.
3. Stir until smooth, then mix in butter for a glossy finish.
4. Pour or drizzle ganache over the rolled cake.

6. Serve & Enjoy:

• Let the ganache set for 10-15 minutes, then slice and serve.
• Garnish with extra pecans or shredded coconut if desired.