Preheat oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, then grease the parchment.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and baking soda.

In a separate bowl, mix eggs, milk, oil, and vanilla. Add wet ingredients to the dry and mix until just combined. Stir in hot coffee.

Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, until a toothpick comes out clean.

Immediately invert the hot cake onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside. Let cool completely.

For the filling, beat softened cream cheese and peanut butter until smooth. Add powdered sugar and mix well. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream and chopped peanut butter cups into the peanut butter mixture.

Gently unroll the cooled cake. Spread the filling evenly over the cake. Re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

For the ganache, place chocolate chips in a bowl. Heat heavy cream until simmering and pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let cool slightly.

Pour the ganache over the chilled cake roll, spreading to cover. Refrigerate for 30 minutes to set before slicing.