Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with greased parchment paper.
Melt 1 cup chocolate with coffee in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely.
Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, mixing until incorporated.
Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a spatula, until combined, being careful not to deflate whites.
Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer pan to a wire rack, and let cool slightly, about 10 minutes.
Loosen edges of cake from pan using a knife.
Dust top with cocoa powder, and turn out onto clean kitchen towels or large, clean cutting board.
Remove parchment, and let cool at least 1 hour.
Make the frosting: Beat the peanut butter and butter together until smooth. Add in the powdered sugar, vanilla and cream. Beat until light and fluffy.
Spread over the cake, leaving a quarter inch border around the edges.
Starting from the short side, roll cake up, lifting the towel up as you go, very slowly. Let set, seam side down.
Prepare the glaze: Melt the remaining ¼ cup chocolate with 2 tablespoons coffee. Drizzle over cake.
Allow to cool. Store in fridge, but it is best allowed to come to room temperature before serving.