In the bowl of a mixer, beat the eggs for about 5 minutes. Gradually, add the sugar and beat until the eggs are pale and lemon colored.

Sift the flour, baking powder, salt, and cocoa over the bowl.

Gently fold the dry ingredients into the egg mixture. Pour in the coffee and vanilla. Fold together.

Pour the cake batter into a 10×15 jelly roll pan that has been lined with parchment and sprayed with cooking spray.

Bake in a preheated 375 degree oven for 15 minutes. The cake will be ready when the cake pulls away from the sides and the cake springs back when you touch it.

Here is where this recipe gets a little weird. While the cake is still hot, turn it out onto a hand towel that has been coated with confectioners sugar.

Roll the cake up and let it cool completely in the towel.

When the cake is cool, whip the cream and add the sugar and vanilla.

Unroll the cake, and spread the whipped cream evenly over the top.

Roll the cake back up and put in the fridge to set up. Maybe a half hour or so?

Meanwhile, make some Chocolate Buttercream. I reduced the butter to 1 1/2 sticks and added a few Tablespoons of cream cheese.

Frost the chocolate roll with the Chocolate Buttercream. I piped the extra frosting onto the bottom, but you do not have to do that.

Sprinkle with some powdered sugar.