In a large bowl, whip heavy cream until soft peaks form.
Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Gently fold in the caramel sauce until evenly combined.
Prepare the Chocolate Ganache:
In a heatproof bowl, heat heavy cream until it just begins to simmer. Remove from heat and add chocolate chips.
Let sit for 1-2 minutes, then stir until smooth. Allow to cool slightly.
Assemble the Roll:
Unroll the cooled cake and spread the caramel cream filling evenly over the surface.
Carefully roll the cake back up without the towel.
Transfer the roll to a serving platter and spread the chocolate ganache over the top.
Serve:
Slice and serve chilled or at room temperature.
Notes:
For added decoration, you can drizzle extra caramel sauce over the chocolate ganache or sprinkle with sea salt.
The cake can be made a day ahead and stored in the refrigerator.
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