Step 1

Preheat oven to 375°F.

Step 2

Line a jelly roll pan with parchment paper.

Step 3

In a mixing bowl, beat eggs on high until very thick and lemon colored, about 5 minutes. Gradually beat in sugar.

Step 4

Turn mixer down to low and beat in water and vanilla extract.

Step 5

Gradually beat in flour, cocoa, baking powder and salt just until smooth.

Step 6

Pour into jelly roll pan, spreading into corners completely.

Step 7

Bake at 375°F until toothpick inserted in the center comes out clean, about 12-15 minutes.

Step 8

Immediately loosen edges of cake. Sprinkle a towel generously dusted with powdered sugar. Place towel, sugar side down over the cake and invert the cake. Remove the pan.

Step 9

Roll up the cake and towel from the narrow end. Cool on a wire rack at least 30 minutes.

Step 10

Beat the whipping cream in a chilled mixing bowl until stiff peaks form. Fold in ¼ cup caramel syrup and ¾ cup of the pecans. Reserve 1-2 cups of mixture for topping.

Step 11

Unroll the cake and spread the whipped cream evenly on top. Slice cake lengthwise evenly into 6 strips.

Step 12

On a 10 inch serving plate, tightly roll one strip into a circle. Coil remaining strips around the center.

Step 13

Top with reserved whipped cream. Drizzle with chocolate and caramel syrups and sprinkle with reserved pecans. Refrigerate until ready to serve.