Preheat your oven to 350°F (175°C).
Grease and line a 15x10 inch jelly roll pan with parchment paper.
In a mixing bowl, beat eggs and sugar until pale and fluffy.
Sift together flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture.
Stir in brewed coffee and mix until just combined.
Spread the batter evenly in the prepared pan.
Bake for 12–15 minutes or until the cake springs back when touched.
Remove the cake from the oven and let cool in the pan for 5 minutes.
Dust a clean kitchen towel with powdered sugar and invert the cake onto it.
Peel off the parchment paper and roll the cake with the towel.
Let the rolled cake cool completely on a wire rack.
Meanwhile, whip the heavy cream with vanilla until stiff peaks form.
Melt chocolate chips and mix with the whipped cream.
Unroll the cooled cake and spread the chocolate filling evenly over the surface.
Re-roll the cake tightly, using the towel to help shape it.
Transfer the rolled cake to a serving platter and refrigerate for at least 1 hour.
Slice and serve your Valentine Mocha Love Swiss Roll Cake.
