Preheat your oven to 350°F (175°C). Prepare a 15x10 inch jelly roll pan by lining it with parchment paper and lightly greasing the surface.

In a large mixing bowl, beat together the eggs and granulated sugar until thick and pale. Add vanilla extract and blend well.

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

Gradually fold the dry mixture into the egg mixture, being cautious not to overmix.

Spread the batter evenly into the prepared pan, reaching the edges.

Bake for about 12-15 minutes. Test for doneness with a toothpick.

Remove and let cool for a few minutes before inverting the cake onto a powdered sugar sprinkled kitchen towel. Peel off parchment paper.

Roll the warm cake up in the towel and allow to cool completely.

In a medium bowl, beat the peanut butter, powdered sugar, softened butter, vanilla extract, and milk until smooth.

Unroll the cooled cake and spread the peanut butter filling evenly over the surface.

Roll the cake back up without the towel, seam-side down.

For the ganache, heat heavy cream until simmering, then stir in chocolate chips until melted.

Drizzle the ganache over the top of the cake, allowing it to cascade down the sides.

Slice and serve, enjoying this delightful treat.