Step 1: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, extending over the sides for easy lifting. Grease the parchment paper lightly.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sifting these dry ingredients is crucial for a light and airy chocolate sponge.
Step 3: In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for about 5-7 minutes, until the mixture is very pale, thick, and almost tripled in volume. This creates the essential aeration for a flexible cake.
Step 4: Gently fold the dry ingredients into the egg mixture in two additions using a rubber spatula. Be careful not to deflate the eggs; use a gentle, lifting motion. Once almost combined, fold in the vanilla extract.
Step 5: Pour the batter evenly into the prepared jelly roll pan and spread it gently to the edges. Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges are set. Do not overbake, or the cake will crack when rolled.
Step 6: While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately after removing the cake from the oven, invert it onto the sugared towel. Carefully peel off the parchment paper.
Step 7: Starting from a short end, carefully roll the warm cake and towel together into a tight log. Let it cool completely on a wire rack, seam-side down. This trains the cake to hold its rolled shape without cracking.
Step 8: Prepare the caramel. If making homemade, follow your preferred recipe. If using store-bought, ensure it's at a spreadable consistency. If too thick, gently warm it. This caramel layer is key to the chocolate caramel peanut roulade flavor.
Step 9: Prepare the peanut butter cream. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add the peanut butter and beat until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined.
Step 10: Once the cake is completely cool, carefully unroll it. Spread an even layer of the caramel sauce over the cake, leaving a small border around the edges. Sprinkle half of the chopped peanuts over the caramel.
Step 11: Spread the peanut butter cream evenly over the caramel layer. Sprinkle the remaining chopped peanuts over the cream. Starting from the same short end, carefully re-roll the cake, without the towel this time, into a tight log. Be patient and gentle!
Step 12: Transfer the chocolate caramel peanut roulade to a serving platter, seam-side down. Chill for at least 1 hour to allow the filling to set and the flavors to meld. For best results and easy slicing, store it covered in an airtight container in the refrigerator.