Preparation Steps

• Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with foil and spray with cooking spray with flour.
• Beat eggs at high speed for 3 minutes until frothy and dark yellow. Add sugar, brewed coffee or water, and vanilla. Mix in cocoa powder, salt, baking powder, and flour until just blended.
• Spread batter in the prepared pan in a very thin layer, using a spatula to cover all corners. Bake 10 to 15 minutes until it springs back when lightly touched.
• Immediately after baking, invert cake onto a powdered sugar-dusted kitchen towel. Carefully peel off foil.
• Fold the towel short edge over the cake and roll tightly with the towel. Let cool completely while rolled, at least 1 hour or overnight refrigerated.
• Beat cream cheese and peanut butter until smooth. Add powdered sugar and beat until crumbly. Add vanilla and 2 tablespoons heavy cream, blending to a smooth, spreadable consistency. Stir in half of the chopped peanut butter cups.
• Unroll the cooled cake and spread filling evenly, leaving 1 inch clear on ends. Reroll cake carefully and chill wrapped in plastic for at least 1 hour.
• For the topping, microwave chocolate chips and remaining 2/3 cup heavy cream until warm, about 30-60 seconds, then whisk until smooth. Chill until thickened but pourable.
• Place cake roll on a wire rack over a baking sheet. Pour ganache evenly over the cake and sprinkle with remaining chopped peanut butter cups. Chill until set. Slice and serve.
• Cake may be wrapped and refrigerated for up to 24 hours before serving for best flavor and texture.