Wanting some thing different from the pumpkin roll this version of the chocolate roll satisfies the chocolate cravings. Its close to the yule log with out all the frosting. For a different version you can add cooled melted chocolate and instant coffee granules to the luscious filling.
Cake: Preheat oven to 350º. spray a jelly roll pan and line with parchment paper and spray the parchment paper too. With cooking sprays.
Microwave 3 chocolate squares and butter in medium microwaveable bowl on High 1-1/2 - 2 minutes or until butter is melted. Stir until chocolate is melted.
Add granulated sugar: mix well. Beat eggs in large bowl with mixer on high speed 3 minutes or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda: beat just until blended. Add remaining flour alternately with water, beating well after each addition.
Spread evenly in prepared pan. Bake 15 minutes or until top of cake springs back.
Rolling and Filling the cake: Dust a clean kitchen towel, (not terry) with 1/4 cup of powdered sugar or cocoa. Turn out cake onto prepared cloth. remove parchment paper. Trim up the sides of the cake's edges.
Starting with a long side, tightly roll up cake with cloth towel. Transfer cake, seam side down, to a wire rack to cool.
Meanwhile mix the cream cheese frosting, marshmallow cream and 1 T. white chocolate powder. Blend well.
Unroll cake; remove cloth. Spread filling over cake to within 1/2 inch of edges. Re-roll cake; place seam side down on a plate. Dust with Confectioners sugar before serving.