Preheat oven to 360F.

• Mix eggs, add sugar beating continuously.
• Sift together flour, cocoa and baking powder.
• Slowly add oil to the egg mixture, turn off mixer, add dry ingredients and mix until all ingredients are incorporated.
• Spread batter onto a baking pan lined with parchment paper. Bake for 12 minutes.
• Put the pan on the rack to cool. There is no need to transfer to a towel and roll.  Just leave it in the pan to cool.

Syrup:

• Mix coffee and sugar, bring to boil.
• Lower the heat, let it boil until liquid is reduced in half (this will take only few minutes)
• Add rum and leave to cool.

Filling:

• Mix mascarpone and powder sugar.
• In a separate bowl mix whipping cream (keep the empty bowl and wire whisk in freezer for about 10 minutes before mixing whipping cream)
• Add cinnamon and rum to the cheese mixture.
• Add in whipped cream, mix to blend all together.
• Cover with a plastic foil and refrigerate.

Assemble:

• Brush cake with coffee syrup
• Using spatula spread prepared filling over the cake.
• Starting from short side roll up cake and as you roll peel off parchment paper.
• Refrigerate for few hours.  Dust with cocoa before serving.