Filling:

• 3/4 cup chocolate chips 175mL
• 3 tbsp hot coffee 45mL
• 8oz cream cheese 250g
• 2 tsp vanilla 10mL
• 2 cups icing sugar 500mL

Ganache:

• 3/4 cup whipping cream 175mL
• 1 cup chocolate chips 250mL

Directions:

Preheat oven to 350 F (180 C).

Grease a 17" x 14" (43cm x 35cm) jelly roll pan. Line with parchment paper and grease again.

Combine Angel Food Cake Mix and cocoa in large bowl of electric mixer. Prepare according to package directions. Spread batter into prepared jelly roll pan. Bake in preheated oven 18-20 minutes, or until cake springs back when lightly touched.

Cool in pan 10 minutes, then invert on to clean tea towel, which has been sprinkled with icing sugar. Remove pan and waxed paper and roll cake in tea towel. Cool rolled cake thoroughly.

Meanwhile, combine chocolate chips and coffee in microwave safe bowl. Microwave on medium power, 2-3 minutes, stirring every 30 seconds, until melted. Cool to room temperature.

Beat cream cheese, vanilla and icing sugar in food processor bowl, until just mixed. Do not over process. Add cooled chocolate mixture and pulse to combine.

Unroll cooled cake and spread with chocolate cream cheese filling. Re-roll cake and place on serving dish. Chill while preparing ganache.

Ganache:

In a medium sized saucepan, bring whipping cream to a boil, stirring constantly. Remove from heat and add chocolate chips. Mix to incorporate. Cover pan and let sit 10 minutes. Remove cover and let cool until spreadable consistency is achieved. Spread over chilled cake and decorate with tines of a fork for "bark".

Prep time: 1 hour - Baking Time: 20 minutes

Freezing: not recommended

Tip: Filling can be made with an electric mixer, however, the results will be better if made in a food processor.