Prepare the Cake:

1. Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Grease the parchment.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, beat eggs and sugar until light and fluffy (3-5 minutes).
4. Add milk and vanilla extract, mixing until combined.
5. Gently fold dry ingredients into the wet mixture until just combined.
6. Spread batter evenly into the prepared pan.
7. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
8. Dust a clean kitchen towel with powdered sugar and turn the cake out onto the towel.
9. Peel off parchment paper and roll the cake up in the towel from the short end. Let cool completely.

Make the Peanut Butter Filling:

1. Beat peanut butter and softened cream cheese together until smooth.
2. Gradually mix in powdered sugar and vanilla extract.
3. Gently fold in whipped cream until fluffy.

Assemble the Cake Roll:

1. Carefully unroll the cooled cake and spread peanut butter filling evenly over the surface.
2. Gently roll the cake back up, keeping the filling inside.
3. Wrap in plastic wrap and refrigerate for 1-2 hours to set.

Make the Chocolate Ganache (Optional):

1. Heat heavy cream in a saucepan until it begins to simmer.
2. Remove from heat and pour over chocolate chips. Let sit for 2 minutes.
3. Stir in butter until smooth and glossy.