HOW TO MAKE IT
INGREDIENTS: For the Sponge Cake: 8 large eggs, separated ⅔ cup granulated sugar 1 Tablespoon + 2 Tablespoons + ¼ cup unsweetened cocoa powder, divided ⅛ tsp salt 2 Tablespoons brewed cold coffee(leftover is fine) 1 teaspoon vanilla extract
INGREDIENTS: For the Filling: 2 ounces cream cheese, softened 1/3 cup peanut butter 1 cup powdered sugar 1 teaspoon vanilla extract 2-4 tablespoons heavy cream About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups) For the Topping: 1 cup semi-sweet chocolate chips 2/3 cup heavy cream About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups)
Preheat oven to 350°F. Coat a rimmed half-sheet pan with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder.
Separate the eggs. With clean beaters and a large clean bowl, use an electric mixer to beat the egg whites to form stiff peaks and set the bowl aside. In another bowl, use the mixer to beat the egg yolks and granulated sugar on high speed until thick and pale yellow.
Beat in cocoa powder, salt, coffee, and vanilla. Gently fold in about a quarter of the egg whites into the egg yolk mixture, then fold in the remaining egg white in three portions.
Spread the batter into the prepared pan and bake at 350°F for 20 minutes. It will slowly spring back when lightly touched.
After removing the cake from the oven, cool for a few minutes, and run a knife around the edges of the cake. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake. Starting from the short end, carefully roll the cake in the kitchen towel and allow it to cool completely.
Beat cream cheese and peanut butter with a hand mixer until smooth, then beat in the powdered sugar. Blend in vanilla and heavy cream and beat until it is smooth and you achieve the desired consistency. Stir in chopped peanut butter cups.
Place chocolate chips and heavy cream in a microwave-safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth. Chill in the fridge until thick and spreadable.
Carefully unroll the cake in the towel. Gently spread the peanut butter mousse filling over the top of the cake, spreading to about a half-inch from the sides. Roll up the cake from short end to short end. Place seam side down. Carefully frost the cake with the ganache and top with the remaining chopped peanut butter cups.
Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.