Preheat your oven to 350°F (175°C). This ensures that the cake will bake evenly and rise well.
Prepare a jelly roll pan (10×15 inches) by lining it with foil and spraying it with cooking spray. This will prevent the cake from sticking and make it easier to roll.
In a mixing bowl, beat the eggs at high speed for about 3 minutes. You want them to become frothy and dark yellow.
Add in the granulated sugar, brewed coffee, and vanilla extract. Mix well until combined.
In another bowl, whisk together the cocoa powder, salt, baking powder, and flour until they are well blended.
Gently stir the dry ingredients into the wet mixture, combining just until blended. Be careful not to overmix; you want to keep the batter fluffy.
Spread the batter evenly into the prepared pan. Use a wooden spoon or spatula to make sure it covers all corners of the pan, as this will help it bake evenly.
Bake for 9 to 11 minutes. Your cake should spring back when lightly touched and have a slight sheen on the surface.
While the cake is baking, prepare a clean kitchen towel on a large work surface. Sprinkle it liberally with powdered sugar to prevent sticking.
Once the cake is done, quickly turn it out onto the kitchen towel. Carefully remove the foil. The powdered sugar will prevent sticking.
Starting at one end, fold the edge of the towel over the cake and roll it tightly, keeping the towel with it. This helps shape the cake while it cools.
Let the cake cool completely while rolled up, which should take at least one hour or overnight if you have the time.
After cooling, unroll the cake carefully. Let the ice cream sit at room temperature for about 5 minutes to soften.
Spread the softened ice cream evenly over the cake, then roll it back up tightly, cover with plastic wrap, and re-freeze for at least 4 hours before serving.
When ready to serve, take the cake out of the freezer, remove the plastic wrap, and place it on a serving plate.
Frost with whipped cream or Cool Whip and top with sprinkles to add some color and crunch!
