Prepare the cake:

Preheat the oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.

Beat the eggs and granulated sugar together until light and fluffy (about 3 minutes).

Add vanilla extract, and mix.

Sift cocoa powder, baking powder, and salt into the egg mixture, folding gently.

Gradually add water and mix until smooth.

Pour the batter into the prepared pan and spread evenly.

Bake for 10-12 minutes or until a toothpick comes out clean.

Once baked, sprinkle a kitchen towel with powdered sugar and flip the cake out onto it. Roll the cake up in the towel while it’s warm and let it cool completely.

Make the peanut butter filling:

Beat peanut butter, powdered sugar, butter, and vanilla extract until smooth and fluffy.

Gradually add heavy cream until the filling reaches a spreadable consistency.

Unroll the cake and add the filling:

Once the cake has cooled, carefully unroll it. Spread the peanut butter filling evenly over the surface, leaving a 1-inch border.

Roll the cake back up tightly without the towel.

Prepare the chocolate ganache:

Heat the heavy cream in a small saucepan over low heat until it begins to simmer.

Pour the hot cream over the chocolate chips and stir until smooth to form the ganache.

Assemble and decorate:

Place the cake on a serving platter and drizzle with the chocolate ganache.

Optional: Top with chopped mini Reese’s Peanut Butter Cups for added texture and flavor.

Let the ganache set:

Allow the ganache to set for 15-20 minutes, then slice into 1-inch thick pieces and serve.