1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

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

3. In another bowl, beat eggs, granulated sugar, and brown sugar for 5 minutes until thick and pale. Add vanilla.

4. Gently fold dry ingredients into the egg mixture without deflating it.

5. Spread batter evenly in the pan and bake for 10–12 minutes, until cake springs back when touched.

6. Turn cake onto a kitchen towel dusted with powdered sugar. Remove parchment and roll the cake up with the towel. Let it cool completely.

7. In a chilled bowl, beat heavy cream to soft peaks. Add peanut butter, powdered sugar, and vanilla. Beat until fluffy.

8. Unroll cooled cake and spread the filling evenly. Drizzle caramel over the filling. Roll the cake back up (without the towel).

9. Wrap the roll in plastic wrap and chill for at least 1 hour.

10. Heat cream until steaming. Pour over chocolate chips, let sit 2 minutes, and stir until smooth.

11. Drizzle ganache over the cake. Top with chopped peanut butter cups and crushed toffee if using.

12. Slice and serve slightly chilled.