Cake:
1 c. Flour
1/4 c. Unsweetened Cocoa
1 tsp. Baking Powder
3 Eggs
1 c. Granulated Sugar
1/3 c. Milk
1 tsp. Vanilla
2 Tbsp. Powdered Sugar

In mixing bowl combine flour, cocoa and baking powder.
In another bowl beat eggs until light and fluffy.
Beat in granulated sugar, milk and vanilla.
Stir in flour mixture until smooth.
Grease a 15 1/2″ x 10 1/2″ jelly roll pan.
Line pan with waxed paper and grease waxed paper.
Spread cake batter in prepared pan.
Bake 12-15 minutes at 350°F.
Let cake cool in pan 10 minutes before removing.
Sprinkle a clean dish towel with powdered sugar.
Turn cake out onto towel.
Peel off waxed paper.
Trim edges to even up sides of cake.
Starting with long edge roll cake into a 15″ log.
Place seam side down to cool completely.
Unroll cake and spread filling over inside surface and reroll.
Keep refrigerated until ready to serve.
Sprinkle with powdered sugar before serving.

Filling:
3 Egg Yolks
1/3 c. Granulated Sugar
3/4 c. Whipping Cream
1 1/2 Tbsp. Coffee Flavored Liqueur
8 oz. Bittersweet Chocolate, melted

In top of double boiler, over hot water (not boiling) beat egg yolks and 2 Tbsp. of granulated sugar until thick.
In a small bowl stir together 1/4 cup of whipping cream, coffee liqueur and remaining sugar until sugar dissolves.
Stir into melted chocolate.
Stir chocolate mixture into egg yolks.
Remove from heat and cool to room temperature.
Beat remaining whipping cream until stiff.
Fold into chocolate mixture.
Refrigerate until spreading consistency.