Ingredients

The following ingredients have 4 Servings
  • 1 angel food cake mix (16 ounces)
  • 1/2 cup unsweetened cocoa powder
  • 1 cup water
  • 1 1/2 cups semi-sweet chocolates
  • 1/2 cup whipping cream
  • 1 cup fresh raspberries
  • 1 container whipping cream (16 ounces)
  • 1 brick cream cheese (8 ounces)
  • 1 cup fresh or frozen raspberries

Instruction

  • Preheat oven to 350 degrees F
  • Coat a 17 x 12 1/2 inch jelly roll pan with nonstick cooking spray and cover with parchment paper
  • Mix together cake mix, water, and cocoa powder
  • Pour into prepared pan, bake about 16 minutes (15-17 minutes)
  • Prepare a clean dishtowel by sprinkling it with powdered sugar
  • When cake is done baking, remove from pan, peel off parchment paper, and put on prepared towel, then roll from 12 inch side, into prepared dish towel, and cool on a wire rack (seam side down)
  • Mix filling together by beating cream cheese and whipped cream together, and fold in raspberries.
  • 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.
  • Gently unroll cooked cake, remove towel, and spread filling mixture across cake, and re-roll
  • Then dump chocolate ganache evenly over the cake. Put raspberries down the center of the log and put on serving tray
  • Refrigerate for 1-2 hours before serving.