1. Prepare the Cake

• Preheat oven to 350°F (175°C).

• Line a 9×13-inch baking pan with parchment paper for easy release.

• In a large bowl, beat the eggs and granulated sugar for about 5 minutes until light, fluffy, and pale in color.

2. Mix the Dry Ingredients

• In another bowl, sift together flour, cocoa powder, baking powder, and salt.

• Gently fold the dry ingredients into the egg mixture until no streaks remain. Be careful not to overmix.

3. Bake the Cake

• Spread the batter evenly into the prepared pan.

• Bake for 12–15 minutes. Lightly touch the surface; it should spring back when ready.

4. Roll the Cake

• While the cake bakes, lay a clean kitchen towel flat and sprinkle it with powdered sugar.

• Once baked, immediately invert the cake onto the towel.

• Peel off the parchment and carefully roll the cake in the towel. Let it cool for 10–15 minutes.

5. Make the Filling

• In a medium bowl, whip the heavy cream until soft peaks form.

• Beat in powdered sugar and peanut butter until smooth and fluffy.

• Stir in chopped peanut butter cups for a crunchy surprise.

6. Assemble the Roll

• Unroll the cooled cake. Spread the peanut butter filling evenly over the surface.

• Gently re-roll the cake (without the towel), keeping the roll tight but avoiding cracks.

• Dust with extra powdered sugar or drizzle with melted chocolate for added flair.