1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

2. In a large bowl, whisk eggs and sugar until pale and thick. Mix in oil and vanilla.

3. Sift together flour, cocoa powder, baking powder, and salt. Fold into wet mixture until smooth.

4. Spread batter evenly in the pan and bake for 10–12 minutes, until springy to the touch.

5. While warm, turn cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment and roll up the cake (with the towel) from the short side. Let cool completely.

6. For the filling, beat heavy cream, cream cheese, powdered sugar, and bourbon until thick and fluffy. Fold in chopped pecans.

7. Unroll cooled cake and spread filling evenly over it. Roll back up tightly (without the towel) and chill for 30 minutes.

8. For ganache, heat cream until steaming, then pour over chocolate chips. Let sit 2 minutes, add butter, and whisk until glossy.

9. Pour ganache over chilled roll and spread evenly. Garnish with extra pecans if desired.

10. Refrigerate until set, then slice and serve.