Preheat your oven to 350°F (175°C). Line the baking sheet with parchment paper, ensuring there’s some overhang for easy removal.

In a large mixing bowl, combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture with the electric mixer on medium speed until smooth, about 2 minutes.

Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool for about 5 minutes. Carefully roll the cake while it is still warm (do not peel off the parchment paper), then place it seam side down on a clean kitchen towel. Allow it to cool completely.

While the cake cools, prepare the filling. In a small saucepan, melt the chocolate chips with the caramel sauce over low heat, stirring until smooth. Remove from heat and fold in the chopped pecans or walnuts.

Once the cake has cooled, carefully unroll it and spread the chocolate caramel filling evenly, leaving a small border around the edges.

Roll the cake back up tightly, using the towel to help. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

For the frosting, whisk together cocoa powder and powdered sugar in a bowl. Add milk and vanilla extract, mixing until a smooth, spreadable consistency is reached.

Once chilled, remove the cake roll from the fridge, unwrap it, and place it seam side down on a serving plate. Spread the frosting over the top of the roll.

Optional: Drizzle additional caramel sauce and sprinkle more chopped nuts on top for decoration.

Slice and serve chilled or at room temperature.