1. Preheat your oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper. Lightly grease the parchment to ensure the cake releases easily.
2. In a large bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 5 minutes. This step is crucial — the air you whip in here is what makes the cake so light and tender, much like Mama Lu’s biscuit dough that needed just the right amount of kneading and love.
3. Gradually add granulated sugar, beating until the mixture is glossy and holds soft peaks.
4. In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
5. Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake for 12-14 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
6. While the cake bakes, lay a clean kitchen towel on your counter and sprinkle it generously with powdered sugar. As soon as the cake comes out of the oven, carefully invert it onto the towel, peel off the parchment, and starting at one short edge, roll the cake and towel together. This keeps the cake soft and pliable while it cools — a trick Mama Lu taught me when rolling biscuits fresh from the oven.
7. Let the cake cool completely, rolled up in the towel.
8. For the filling, whip the cold heavy cream to soft peaks. In a separate bowl, beat together cream cheese, butter, bourbon, and powdered sugar until smooth and creamy. Fold the whipped cream and toasted pecans gently into the cream cheese mixture, keeping it light and airy.
9. Unroll the cooled cake gently and spread the filling evenly over the surface. Roll the cake back up without the towel, keeping the seam side down.
10. Chill the rolled cake for at least an hour to set before slicing.

One thing I’ve learned over the years is not to rush the cooling and rolling steps. Patience is part of the recipe — it’s where the cake gains its tender crumb and perfect shape.