Sometimes you just feel like making a really good chocolate cake.I was in that sort of mood last weekend.So I decided to make one.  I had some raspberry jam on hand and I thought it would be perfect with a dark chocolate cake.

I decided to make a roll cake, because a layer cake is a little more time consuming.You would think that roll cakes are more difficult but once you get the hang of them, they are actually surprisingly easy! I wanted a dark chocolate cake base with a raspberry cream and raspberry jam inside.For the cake part, I used my date sweetened dark chocolate cake.  It is always nice and pliable thanks to the dates, and happens to be fruit sweetened which I love as well.

Also the dates give it a slight caramel like flavor along with the chocolate.I have tried making these sort of cakes with a sugar type base, but they just aren't as forgiving with rolling as the fruit sweetened one is.While this was baking, my kitchen smelled like heavenly brownies! For the raspberry cream filling, I used a mixture of coconut cream and cashew butter to make a luscious base.  It is almost cheesecake mousse like.  To sweeten it and give it that raspberry flavor I used mostly raspberry jam.  It was a really delicious jam that Eric's Dad made and it is just the perfect amount of sweet and tart with plenty of raspberry flavor.  You want

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