Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper and grease. Set aside.

Chop the chocolate in a food processor until fine crumbs.

Add the remaining dry ingredients into the food processor and blend until combined.

In a stand mixer add the eggs and remaining ingredients for the cake and blend until combined.

Slowly pour in the dry ingredients into the wet and blend until all incorporated.

Spread this onto the baking pan, 10 by 14 inches was the size I made mine.

Bake for 10 minutes.

Remove immediately and sprinkle with a little unsweetened cocoa powder over the cake.

Cover with a clean linen towel. Place another baking pan the same size and flip over.

Immediately and carefully remove the parchment on this side. Sprinkle with more cocoa powder and another clean towel or use parchment.

Roll up, starting at the short side, while the cake is still warm. Allow to cool completely.

Once cooled, unroll carefully.

Whisk together the syrup ingredients and use a pastry brush to cover the cake with the syrup.

Make the filling in a stand mixer, blend on high until smooth and spread evenly over the entire cake.

Roll cake bake up, cover with parchment and refrigerate for at least 2 hours.

To Make the Ganache:

Heat the cream in a sauce pan over low heat, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.

Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.

Allow to chill for 3 hours or overnight before serving.