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1
Preheat oven to 350.
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2
Prepare the cake according to package directions, adding the 3 tablespoons of cocoa to the mixture.
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3
Coat a 15 X 10 inch jelly roll pan with cooking spray.
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4
Line the bottom of the pan with wax paper or parchment.
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5
Pour batter into the pan.
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6
Bake @ 350 for 25 minutes or until cake springs back when touched lightly in the middle.
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7
Cool cake for 5 minutes in pan.
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8
Loosen cake from sides of pan and turn out onto a clean kitchen towel sprinkled with 1/2 cup of confectioners sugar.
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9
Carefully peel off the wax paper.
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10
Let cool another minute.
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11
Starting at the narrow end, roll up the cake and towel together.
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12
Place seam side down on a wire rack and cool completely; about 15 - 20 minutes.
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13
Meanwhile, prepare the filling.
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14
Place chocolate in a glass bowl and microwave at 50% power for about 2-3 minutes.
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15
Stir halfway and continue microwaving and stirring until all melted.
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16
Set aside.
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17
Place the cream cheese in a large bowl and cream until smooth.
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18
Gradually add the melted chocolate and 1 cup confectioners sugar.
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19
Beat mixture well until smooth.
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20
It will be very thick.
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21
Add the whipped cream and fold into the mixture.
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22
Carefully unroll the cake.
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23
Spread the filling over the cake leaving a 1/2 inch border around the edges.
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24
Re-roll the cake without the towel.
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25
Place seam side down on a platter.
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26
Remove the edges of the cake roll as they are sort of crispy.
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27
Cover the cake roll with plastic wrap and chill for 30 minutes.
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28
To serve, unwrap cake roll, garnish with a sprinkle of dark cocoa or chocolate curls.
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29
Cut into 10 pieces.
