Prep Your Station: Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. Grease the parchment paper as well.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Beat Egg Yolks: In a separate large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until thick and pale yellow. Stir in the cooled coffee and vanilla extract.

Whip Egg Whites: In another clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff, glossy peaks form.

Combine Mixtures: Gently fold the egg yolk mixture into the egg whites. Then, gently fold the dry ingredients into the egg mixture in two batches, being careful not to deflate the batter.

Bake the Cake: Spread the batter evenly into your prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Roll the Cake: Immediately turn the hot cake out onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper. Gently roll the warm cake up with the towel, starting from the short end. Let it cool completely in this rolled-up shape.

In a large bowl, beat the softened cream cheese and peanut butter together until smooth.

Gradually add the powdered sugar, followed by the heavy cream and vanilla extract. Beat until light and fluffy.

Gently fold in the chopped peanut butter cups.

Once the cake is completely cool, carefully unroll it. Spread the peanut butter cup filling evenly over the cake, leaving a small border around the edges.

Gently re-roll the cake, this time without the towel. Place it seam-side down on a serving platter.

For the ganache, place chocolate chips in a heat-safe bowl. Heat heavy cream until it just simmers and pour over the chips. Let sit for 5 minutes, then whisk until smooth.

Let the ganache cool slightly, then pour it over the cake roll. Refrigerate for at least 1 hour to allow the ganache to set before slicing and serving.