Here is a recipe for Chocolate Cake Roll which I have not made. You could change it to Chocolate ONLY (rather than the German Choc., by using a Choc. Cake mix and then make the same cream cheese filling as the Pumpkin roll:

GERMAN CHOCOLATE CAKE ROLL

FOR THE CAKE:
4 eggs
1/2 cup water
1 pkg. Pillsbury Plus German chocolate or dark chocolate cake mix
Powdered sugar
FOR THE FILLING:
1 can Pillsbury ready-to-spread coconut pecan or coconut almond frosting supreme
FOR THE TOPPING:
2 tbsp. powdered sugar
1 tsp. vanilla
1 1/2 cups heavy (whipping) cream, whipped

Heat oven to 350 degrees F. Grease 15x10 inch jelly roll pan; line with wax paper and grease again. Lightly sprinkle clean towel (for best results, use terry cloth towel) with powdered sugar.

In large bowl, beat eggs on highest speed until thick and lemon colored, about 5 minutes; stir in water. Gradually blend in cake mix at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pan.

Bake at 350 degrees F for 17 to 27 minutes or until cake springs back when touched lightly in center. DO NOT OVER BAKE. Remove cake from oven and immediately invert onto towel. Remove pan and paper.

Drop filling (ready-to-spread frosting) by tablespoons over hot cake; spread evenly to within 1/2 inch of edges. Starting from shorter end, roll up hot cake. Cake may split on first roll; continue rolling. DO NOT ROLL TOWEL IN CAKE. Keep towel wrapped around cake until it is cool.

Cooled cake may be stored frozen in foil up to 3 weeks. Let stand at room temperature for 2 to 3 hours to thaw. Frost as directed.

TO FINISH THE CAKE:
In small bowl, fold powdered sugar and vanilla into whipped cream. Spread about 2 1/2 cups over cooled cake.

Pipe or dollop remaining whipped cream down center of cake. If desired, garnish with mandarin oranges. (Dip drained mandarin oranges in 1/2 square melted unsweetened chocolate. Place on cooling rack until chocolate is firm.) Store in refrigerator.

Makes 12 servings