Preheat oven to 350 degrees
Line a 10x15” jelly roll pan with non-stick cooking spray and parchment paper. Make sure to leave a bit hanging over the edge of the pan
: In a medium bowl using a hand mixer, beat the eggs at high speed until frothy (about 3 minutes)
Beat in the sugar, coffee or hot water, and vanilla until combined
Carefully beat in cocoa, salt, and baking powder on low speed until combined
Using a rubber spatula, fold in the flour until just combined. Being careful to not overmix
Spread batter onto prepared pan and use a spatula to spread to the corners of the pan
Bake in preheated oven for 10-15 minutes
While the cake is baking in the oven, lay out a clean tea towel on a large cutting board and sprinkle liberally with confectioner’s sugar (roughly ¼ cup)
Immediately when the cake comes out of the oven, transfer face down onto the tea towel and carefully remove the parchment paper
Beginning at the short end of the cake, carefully roll up into a tight log. Transfer onto a wire rack and let cool completely
While the cake is cooling, begin making the filling by beating softened cream cheese and peanut butter together until smooth
Slowly beat in powdered sugar, vanilla, and 2 whipping cream until smooth
Using a spatula, mix in ½ cup of the chopped peanut butter cups and set aside
To assemble the cooled cake, unroll carefully, and spread the filling out evenly in one layer. Make sure to leave about 1 inch from each side
Carefully re-roll the cake back into a log, cover tightly in plastic wrap, and chill for at least 1 hour
To make the ganache, microwave chocolate chips and whipping cream in 30-second increments until smooth and pourable, Allow to cool slightly then pour over top of the chilled cake and top with chopped peanut butter cups. Slice and serve!