Preheat Oven:

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper and lightly grease.

Make the Cake Batter:

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

• In a large bowl, cream the butter and granulated sugar until light and fluffy.

• Beat in eggs one at a time. Stir in vanilla extract and milk until well combined.

• Gradually fold dry ingredients into the wet mixture until just combined.

Bake the Cake:

• Spread the batter evenly onto the prepared baking sheet.

• Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

• Let cool slightly.

Prepare the Peanut Butter Filling:

• In a bowl, mix creamy peanut butter and powdered sugar until smooth.

• In another bowl, whip heavy cream until soft peaks form.

• Gently fold the whipped cream into the peanut butter mixture until combined.

Roll the Cake:

• Once cool enough to handle, invert the cake onto a cocoa-dusted towel.

• Peel off the parchment paper.

• Spread the peanut butter filling evenly over the cake.

Form the Roulade:

• Roll the cake carefully into a log, using the towel to guide.

• Wrap the roulade in plastic wrap and refrigerate for at least 1 hour to set.

Serve:

• Slice the roulade and enjoy the rich chocolate-peanut butter layers!