Preheat your oven to 350°F (175°C).
In a mixing bowl, beat the eggs and sugar together until the mixture is thick and pale.
Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
Gradually fold the dry ingredients into the egg mixture.
Stir in the brewed espresso and mix until just combined.
Pour the batter into a prepared baking sheet lined with parchment paper.
Bake for 12-15 minutes or until the cake springs back when touched.
Once baked, immediately sprinkle powdered sugar over the cake and cover it with a clean kitchen towel.
Let the cake cool completely before spreading the filling.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread the whipped cream evenly over the cooled cake.
Gently roll the cake starting from one end, using the parchment to assist.
Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes before serving.
Slice and serve, garnishing with additional whipped cream or cocoa powder if desired.
