Chocolate Strawberry Roll for Valentine's Day

Ingredients:

• 1 package (530 g) of dry white sponge cake mix (+ all necessary ingredients)
• 110 g unsalted butter, room temperature
• 110 g of cream cheese, room temperature
• 2 cups powdered sugar
• 1 package (45 g) of freeze-dried strawberries + extra for decoration
• 0.9 kg dark chocolate, chopped
• 2 tbsp. refined coconut oil or shortening
• Special equipment: cake pan measuring 37.5 x 23 cm.

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray.
2. Mix the cake batter according to package directions; pour the batter into the prepared pan. Bake until a tester inserted into the center comes out clean, about 30 minutes. Let cool completely.
3. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese (or in a large bowl if using a handheld electric mixer). Beat on medium speed until smooth, about 2 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Increase speed to medium-high and beat until fluffy, about 2 minutes.
4. Crumble the cake into a large bowl. Add 1/4 cup of frosting and mix with your hands until smooth.
5. Line a 14 x 9-inch (37.5 x 23 cm) springform pan with plastic wrap. Place the roll dough on top. Cover with another piece of plastic wrap and shape the mixture into an even rectangle, filling the entire surface of the pan. Transfer the wrapped mixture to a work surface (short side facing you) and roll it out until the surface is smooth. Press the flat side of a ruler against all sides of the dough so they are straight. The dough should measure approximately 10 x 14 inches (25 x 37.5 cm).
6. Place the freeze-dried strawberries in a spice grinder and pulse until finely chopped. Add to the bowl with the remaining glaze and blend until smooth.
7. Remove the top film from the dough. Add the strawberry glaze and spread it evenly with a small spatula, leaving about 4 cm from the edge farthest from you. Roll the roll away from you, using the film as a guide and wrapping it in it. Place the roll on a baking sheet. Freeze while you prepare the chocolate glaze.
8. Combine the dark chocolate and coconut oil in a heatproof bowl. Place the bowl over a saucepan of simmering water. Stir until smooth, about 6 minutes. Remove the bowl from the saucepan and set aside to cool and thicken slightly, about 7 minutes.
9. Meanwhile, unroll the roll and place it on a wire rack set on a baking sheet.
   
   Drizzle the chocolate over the roll to completely coat. Top with freeze-dried strawberries. Freeze until the chocolate hardens, about 5 minutes. Transfer to a serving platter and slice the roll. Serve chilled.