This is a couple different recipes I combined. I got the filling from one place, but the cake did not turn out. I was not a fan at all so I found another cake recipe.
FOR THE CAKE:
Baking Spray with Flour
5 large eggs, separated
1/4 cup sugar
1/4 cup All Purpose Flour
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup powdered sugar
FOR THE FILLING & TOPPING:
2 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons + 2/3 cup heavy whipping cream
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
1 cup semi-sweet chocolate chips
Make the cake: Heat oven to 350°F. Line 15x10-inch jelly roll pan with wax paper. Coat with non-stick cooking spray with flour.
Beat egg yolks in medium bowl with electric mixer on high speed until lemon colored. Gradually beat in sugar. Add flour, cocoa, and vanilla. Blend until smooth. Beat egg whites in small bowl until stiff, but not dry. Fold into chocolate mixture. Spread evenly in prepared pan.
Bake 15 to 17 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Invert pan onto towel dusted with powdered sugar. Remove wax paper. Roll up with a towel from the short end. Cool completely.
Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.
Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
Make the topping: place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.
Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.
May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.
Freezer Score: N/A
Jake Score: 5-See above
Overall Score: 4.5 timing...the whole wait for it to completely cool thing and make sure the filling sets inside the cake after you put it all together, and then wait for the ganache to cool after you pour it, ugh. Who wants to wait for dessert?