Directions
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Make the Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with foil and prepare it by spraying with a cooking spray to prevent sticking.
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In a mixing bowl, whisk together the large eggs, granulated sugar, brewed coffee (or water), and vanilla extract until well combined. The mixture should appear light and fluffy.
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Next, sift in the unsweetened cocoa powder, salt, baking powder, and all-purpose flour. Gently fold the dry ingredients into the wet ingredients until fully incorporated. Be careful not to overmix, or your cake may end up dense.
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Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 10 to 15 minutes. The cake should spring back when touched lightly.
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Cool the Cake: Once baked, remove the cake from the oven. Quickly invert it onto a clean kitchen towel sprinkled with powdered sugar. Carefully roll the warm cake using the towel to create a roll. Set it aside to cool completely.
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Prepare the Filling: In a medium-sized bowl, beat the softened cream cheese and peanut butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until combined.
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Slowly add the heavy whipping cream, continuing to blend until the filling is light and fluffy. Gently fold in the chopped Reese’s peanut butter cups. This filling provides a tremendous sweetness that complements the chocolate cake perfectly.
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Assemble the Cake: Once the cake has cooled completely, carefully unroll it from the towel. Spread the peanut butter filling evenly over the cake, leaving some space at the edges.
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Re-roll the cake tightly without the towel and place it seam-side down on a serving platter. Cover it with plastic wrap and chill in the refrigerator for about 30 minutes, allowing the flavors to meld and the cake to set.
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Make the Topping: While the cake chills, prepare the chocolate ganache. In a microwave-safe bowl, combine the semi-sweet chocolate chips and 4 tablespoons of heavy cream. Heat in the microwave in 30-second intervals, stirring frequently until smooth.
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Let the ganache cool slightly to thicken, then pour it over the chilled cake roll. Drizzle it in an even layer, letting it flow down the sides. For that extra touch, top with more chopped Reese’s peanut butter cups.
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Finally, chill the decorated cake roll for another 30 minutes before slicing. Each slice reveals a tremendous swirl of cake and filling, a treat for both the eyes and the taste buds.
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