1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment.

2. Dust a clean kitchen towel generously with cocoa powder or powdered sugar and set it aside.

3. Beat the eggs and granulated sugar for 4 to 5 minutes, until pale, thick, and fluffy.

4. Mix in the vanilla extract and milk until just combined.

5. In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt.

6. Sift the dry ingredients over the egg mixture and gently fold until the batter is smooth.

7. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, until the cake springs back lightly.

8. Turn the warm cake onto the prepared towel, peel off the parchment, and roll the cake up with the towel from the short end. Cool completely.

9. Beat the cream cheese until smooth, then mix in the peanut butter and powdered sugar.

10. Add the heavy cream and beat until the filling is fluffy and spreadable.

11. Gently unroll the cooled cake and spread the peanut butter filling evenly over the surface, leaving a small border.

12. Roll the cake back up without the towel and place it seam-side down on a serving plate. Chill for 30 minutes.

13. Heat the heavy cream until steaming, then pour it over the chocolate chips and butter. Let sit for 3 minutes, then stir until smooth.

14. Pour the ganache over the chilled roll and top with chopped peanut butter cups and chopped peanuts.

15. Chill until set, then slice with a sharp knife and serve.