1. Preheat oven to 350°F and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat eggs and sugar until light and fluffy.
4. Add milk and vanilla to the egg mixture and mix until combined.
5. Gradually fold in the dry ingredients until smooth.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 10-15 minutes or until the cake springs back when touched.
8. While the cake bakes, dust a clean kitchen towel with powdered sugar.
9. Once baked, carefully invert the cake onto the powdered sugar-dusted towel.
10. Gently peel off the parchment paper.
11. Roll the warm cake with the towel and let it cool completely.
12. In a bowl, beat cream cheese, peanut butter, powdered sugar, and heavy cream until smooth and fluffy.
13. Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.
14. Gently roll up the cake again without the towel and place it seam-side down.
15. Prepare the chocolate ganache by melting chocolate with heavy cream until smooth.
16. Pour the ganache over the rolled cake, spreading it evenly.
17. Sprinkle chopped Reese’s Peanut Butter Cups on top.
18. Chill the cake for at least 1 hour before slicing for best results.
19. Slice and serve, or store in the refrigerator if making ahead.
20. For long-term storage, wrap tightly and freeze for up to 3 months.