3 large eggs
¾ cup granulated sugar
2 tsp. brewed coffee or water
1 tsp. vanilla extract
¼ cup unsweetened cocoa powder
¼ tsp. salt
1 tsp. baking powder
¾ cup all-purpose flour
Powdered sugar to aid in rolling
2-oz. cream cheese, softened
⅓ cup peanut butter
1 cup powdered sugar
1 tsp. vanilla extract
4 T. plus ⅔ cup heavy whipping cream
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
1 cup semi-sweet chocolate chips
Cake: Preheat oven to 350º. Line a jelly roll pan with parchment paper. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water and vanilla extract. Mix in cocoa, salt and baking powder, then mix in the flour. Stir just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to a the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the tip with your fingertip it will slightly bounce back. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove paper carefully. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
Filling: Beat the cream cheese and peanut butter with a hand mixer until smooth. Beat in the powdered sugar until crumbly, then add the vanilla and 2 tablespoons of heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in ½ cup chopped peanut butter cups.
Assemble the Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1-inch without filling at either end. Re-roll the cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
Topping: Place chocolate chips and ⅔ cups of heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10 minutes, until it thickens to a pourable but not watery consistency.
Place cake roll on a wire rack set over a cookie sheet. Pour the gauche over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set.