by Angela Sample

Created on: January 26, 2009   Last Updated: March 12, 2012

A few years ago, my grandma handed this recipe down to me. Over the years, she would make it on special occasions or just because I often asked for it!

This is a time consuming recipe, taking about 2 hours to complete, and can make a mess of your kitchen, but it is well worth it.

Ingredients:

For the Cake:

3 large eggs

1 c sugar

1/3 c cooled coffee

1 tsp pure vanilla extract

1 c all purpose flour

c unsweetened cocoa powder

1 tsp baking powder

Powdered Sugar for rolling the cake on once it has baked. This will NOT go in to the cake.

Filling:

1 c. heavy cream

2 tsp. instant coffee

c. unsweetened cocoa powder

1 tsp. pure vanilla extract

c. powdered sugar

Directions:

1. Preheat your oven to 375 degrees F.

2. Line a 15x10x1 jellyroll pan with parchment paper making sure it hangs over the sides. This will keep the cake from sticking, plus the extra paper will create nice "handles" that you can use to lift the cake from the pan.

3. In a large mixing bowl, cream together the sugar and eggs until smooth.

4. Mix in the vanilla and coffee, until well blended.

5. In a separate bowl, mix (or sift) together the flour, baking powder, and cocoa.

6. Fold the flour mixture in to the wet ingredients until well blended.

7. Evenly spread the batter in to the prepared pan.

8. Bake for 13 minutes or until a toothpick comes out clean.

9. While the cake is baking, lay a large cheese cloth or kitchen towel on a flat surface. Dust it heavily with powdered sugar.

* BE CAREFUL with the next couple of steps - this cake is HOT! *

10. Remove the cake from the oven. Pick the cake up from the parchment paper "handles" and invert it on to your prepared cheese cloth or kitchen towel.

11. Peel the parchment paper off of the cake and then evenly dust it with more powdered sugar.

12. Starting at one of the short sides of the cake, roll the cake and towel together. Make sure it ends up seam side down.

13. Set the cake aside and let it cool completely.

14. In mixing bowl, whip together the coffee, cocoa powder and heavy cream until the mixture begins to stiffen.

15. Fold in the vanilla extract.

16. Mix in the powdered sugar and beat it until stiff.

17. Unroll the cake from towel and evenly spread it with the filling.

18. Carefully roll it back up, without the towel. Cover it in plastic wrap and let it chill in the refrigerator for an hour before serving.

19. Store leftovers in plastic wrap, in the refrigerator.

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