Chocolate Raspberry Cake Roll

Have you seen that post circulating Facebook that shows Pinterest fails?  How something looks on Pinterest so that is how it should look when you are done vs what it actually looks like?  For the record, this dessert tasted amazing and I will attempt to make it again, but from the looks of it, it belongs on a Pinterest Fail list!

  

The list of ingredients is basic and as raspberries have been on sale, this was the perfect time to make this one. 

 

 

It's hard to resist buying raspberries when they look like this!

So the cake part is an Angel Food cake mix that you have added cocoa powder to.  Have any of you ever made a boxes Angel Food cake?  The dough was different in a hard to explain way, than any other cake dough I have ever encountered.  I mixed it up and baked it up as directed on my recipe (not following the box itself)

Now the key to cake rolls is to 1. Make sure your pan is lined or well greased. 2. Remove the cake from the pan while it is still warm so it can be rolled up into a towel that has been sprinkled with powered sugar.

3. You need to leave that rolled up dough in the fridge/freezer until it is no longer warm.  Doing all of these things should make it easier to roll the cake after you have spread the filling.  Should being the operative word!

While my cake was cooling, I prepped the filling.  Once again, aren't those raspberries mouthwatering?!

So, I made the mistake of not letting my cake cool sufficiently.  I might have also under baked it a bit, but I can't be sure about that.  In the process of unrolling it, the cake cracked, in more than once place.

So with my cake cracked, rolling it up got infinitely harder and instead of looking like the images in the link below, my beautiful cake roll looked like this glorious dessert! 

This gets topped with a chocolate ganache, which I was hoping would cover up the massive cracks, but it could only do so much! 
Once again, beauty is in the eye of the beholder and knowing how good this chocolate, cream cheese and fresh raspberries taste makes this creation look amazing!  If you like the idea of this type of dessert and are daring enough to give it a try I hope you will take pictures and share your final product!

Raspberry Chocolate Cake Roll
As originally found on Eazy Peazy Mealz

Ingredients:

1 Angel Food cake mix (16 ounces)
1/2 cup unsweetened cocoa powder
1 cup water
Ganache
1 1/2 cups semi-sweet chocolates
1/2 cup whipping cream
1 cup fresh raspberries (garnish)
Filling
1 16 ounce container whipped cream
1 8 ounce block of cream cheese
1 cup fresh raspberries (can use frozen)

Directions:
1.  Preheat oven to 350 degrees. Coat a 17 x 12½ inch jelly roll pan with nonstick cooking spray, you can cover with parchment paper or just spray really well.
2.  Mix together cake mix, water, and cocoa powder.  Pour into prepared pan, bake about 15-17 minutes.
3.  Prepare a clean dishtowel by sprinkling it with powdered sugar. When cake is done baking, remove from pan, flip onto the prepared towel, then roll from 12 inch side, into prepared dish towel, and cool on a wire rack (seam side down) or in the fridge/freezer if you need to speed things up a bit. 4.  Mix filling together by beating cream cheese and whipped cream together, and fold in raspberries.
5.  In a small sauce pan, stir together chocolate chips and whipping cream, stir until mixture is melted and simmering. Then let cool slightly so it is still pourable.
6.  Gently unroll cooked cake, remove towel, and spread filling mixture across cake, and re-roll, minus the dish cloth.   Transfer to a serving tray and pour chocolate ganache evenly over the cake. put raspberries down the center of the log.
7.  Refrigerate for 1-2 hours before serving.