Chocolate Berry Jam Roll

I have only made a jelly/jam roll a few times before, but I never actually made it with jelly or jam. I always made a different kind of filling - such as chocolate, icing, cream, or ice cream. This is a jam roll made with a triple berry fruit jam. I cheated a little and did not actually use a jelly roll recipe. I was really busy baking for the exhibition, and since I was making chocolate cake anyway, I decided just to use that as my cake base for the jelly roll since I knew it was already an award-winning recipe that always goes over really well. Plus, I only needed a small amount of each. I whipped up the batter, than poured some of it into a five-inch round ovenproof bowl for the cake, and poured the remaining batter (which only needed to be a thin layer) into a 9x13 inch rectangular pan lined with parchment paper. Normally, a jelly roll cake would be baked in a 10x15 inch pan, but I only needed a small jelly roll. After it baked, I rolled it into a roll on a tea towel sprinkled with icing sugar, cooled it, filled it with jam, re-rolled it, and sliced it. It worked out, and the cake was delicious, but there are reasons there are certain recipes designed to be jelly rolls. i think this cake batter is a bit too moist and heavy for a really successful jelly roll. It cracked in a few places and was a bit difficult to hold together in order to be sliced, but nothing a little sprinkling of icing sugar could not hide. After I got the three slices I needed for the contest, I actually cut the cake in half vertically, and then sliced it horizontally to make smaller, less messy pieces.