Preheat your oven to 350°F (175°C). Grab a 10x15-inch jelly roll pan, line it with parchment paper, and lightly coat it with cooking spray.

In a medium bowl, whisk together ¾ cup of all-purpose flour, ¼ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and ¼ teaspoon of salt.

In a separate large bowl, beat together 4 large eggs, ¾ cup of granulated sugar, and 1 teaspoon of vanilla extract until thick and pale, about 3 minutes. Stir in ¼ cup of low-fat milk, then gently fold in the dry ingredients until just combined.

Carefully pour the cake batter into the prepared pan and spread it evenly. Bake for 10–12 minutes.

Remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar. Roll the cake with the towel and let it cool completely.

In a mixing bowl, beat together 4 oz of softened reduced-fat cream cheese, ¼ cup of powdered peanut butter, ¼ cup of powdered sugar, ½ teaspoon of vanilla extract, and 2 tablespoons of skim milk until smooth.

Unroll the cooled cake and spread the peanut butter filling evenly. Roll the cake back up without the towel and wrap in plastic wrap. Chill in the fridge for at least 1 hour.

Melt 2 oz of dark chocolate with 1 teaspoon of coconut oil or light butter and drizzle over the chilled cake before serving.