Preheat oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan, line with parchment paper, and grease the paper.

Beat eggs and granulated sugar on high speed for 4-5 minutes until pale, thick, and tripled in volume.

Gently mix in the oil, brewed coffee, and vanilla extract on low speed just until combined.

Sift flour, cocoa powder, baking powder, and salt over the egg mixture. Gently fold together with a spatula until no dry streaks remain. Do not overmix.

Spread batter evenly into the prepared pan. Bake for 10-12 minutes until the cake springs back when lightly touched.

While baking, dust a thin cotton kitchen towel generously with cocoa powder. Immediately invert the hot baked cake onto the towel and peel off the parchment.

Starting from a short end, tightly roll the hot cake and the towel up together. Let cool completely on a wire rack (1-2 hours).

Beat softened butter and peanut butter until smooth. Add powdered sugar, vanilla, and heavy cream, beating until fluffy and spreadable.

Carefully unroll the cooled cake. Spread the peanut butter filling evenly, leaving a 1/2-inch border. Re-roll the cake (without the towel).

Heat the heavy cream until simmering, then pour over the chocolate chips. Let sit 2 minutes, then whisk until smooth. Pour over the cake roll.

Garnish with chopped peanuts and chocolate chunks. Chill for at least 1 hour before slicing and serving.