CAKE:

1 cup sifted cake flour
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup sugar
1/3 cup cold brewed coffee
1 tsp. vanilla

Line jelly-roll pan with waxed paper & grease. Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In separate bowl beat eggs until thick and creamy. Gradually add sugar, beating constantly until mixture is very thick. Stir in coffee and vanilla.

Fold in flour mixture. Spread batter evenly in pan. Bake at 375°F for 12 minutes.

Sprinkle kitchen towel with confectioners' sugar, invert cake onto towel, remove waxed paper and roll cake & towel jelly roll fashion. Cool.

When cake has cooled unroll, spread with filling, reroll, and frost.

FILLING:

1 1/2 cups heavy cream
2 tsp. instant coffee
1/2 cup confectioners' sugar

Beat cream until stiff. Add instant coffee and powdered sugar.

FROSTING:

1 cup semi-sweet chocolate chips
1/4 cup strong coffee
1 cup (2 sticks) butter
3/4 cup light corn syrup
4 egg yolks

Melt chocolate chips with coffee over hot, not boiling water. Cool.

Beat butter in small bowl until light and fluffy. Beat corn syrup and egg yolks into butter. Stir in cooled chocolate mixture.