Preheat the oven to 350°F. Spray a 10x15 inch jelly roll pan, line it with parchment, then spray and lightly dust with cocoa.

In a bowl, whisk together the cake mix, eggs, water, oil, sour cream, cocoa, and espresso powder until smooth.

Spread the batter into the prepared pan evenly and bake for 10 to 12 minutes until the top springs back when lightly touched.

Dust a clean kitchen towel generously with powdered sugar. Flip the hot cake onto the towel, peel off the parchment, then roll the cake up from the short end with the towel inside.

Let the cake cool rolled for 30 to 45 minutes.

To make the ganache, heat the cream until steaming. Pour it over the chocolate and butter, let sit for 2 minutes and stir until glossy.

In a dry skillet over medium heat, toast the chopped pecans until fragrant, about 3 to 5 minutes.

Unroll the cooled cake and spread a thin layer of ganache, leaving a 1/2 inch border. Drizzle on the caramel and sprinkle on the toasted pecans.

Using the towel, roll the cake back up tightly. Wrap in plastic and chill for 45 minutes to 1 hour.

Unwrap the roll and set it on a rack. Pour any remaining ganache over the top and drizzle with caramel.

Chill again for 20 minutes before slicing.

Slice with a serrated knife using a gentle sawing motion, cleaning the knife between cuts.