Preheat oven to 375°. Spray a 15x10-inch jelly roll pan with cooking spray. Line pan with parchment paper, and spray with cooking spray. Dust with 1 tablespoon cocoa powder.
In a large bowl, beat egg yolks with a mixer at medium speed until pale. Beat in ½ cup sugar, 1⁄4 cup cocoa powder, flour, and vanilla extract.
In a medium bowl, beat egg whites with a mixer at medium-high speed until foamy. Beat in remaining 1⁄4 cup sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into chocolate mixture. Spread batter into prepared pan.
Bake until cake springs back when lightly touched in center, 10 to 11 minutes. When cake is done, immediately use a knife to loosen cake from sides of pan.
While cake is baking, sift remaining 3 tablespoons cocoa into a 15x10-inch rectangle on a clean cloth towel. Turn cake out onto prepared towel. Peel off parchment paper. Starting at long side, roll up cake and towel together jelly roll style. Place, seam side down, on a wire rack. Let cake cool completely.
In another large bowl, beat together cream cheese and caramel sauce with a mixer at medium speed until smooth.
In another medium bowl, beat whipping cream at medium-high speed until stiff peaks form. Fold whipped cream into caramel cream cheese.
Unroll cake. Spread cake evenly with caramel cream, leaving a 1 1⁄4-inch border on outside edge. Reroll cake without towel and place, seam side down, on serving platter. Trim and discard ends, if desired. Refrigerate for 30 minutes. Drizzle ganache over cake. Refrigerate just until ganache begins to set, approximately 5 minutes. Using a serrated knife in a gentle sawing motion, slice cake between the lines of ganache.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-caramel-roulade/