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Preheat oven to 375 degrees F.
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Line a baking sheet with parchment paper and grease. Set aside.
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Chop the chocolate in a food processor until fine crumbs.
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Add the remaining dry ingredients into the food processor and blend until combined.
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In a stand mixer add the eggs and remaining ingredients for the cake and blend until combined.
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Slowly pour in the dry ingredients into the wet and blend until all incorporated.
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Spread this onto the baking pan, 10 by 14 inches was the size I made mine.
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Bake for 10 minutes.
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Remove immediately and sprinkle with a little unsweetened cocoa powder over the cake.
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Cover with a clean linen towel. Place another baking pan the same size and flip over.
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Immediately and carefully remove the parchment on this side. Sprinkle with more cocoa powder and another clean towel or use parchment.
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Roll up, starting at the short side, while the cake is still warm. Allow to cool completely.
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Once cooled, unroll carefully.
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Whisk together the syrup ingredients and use a pastry brush to cover the cake with the syrup.
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Make the filling in a stand mixer, blend on high until smooth and spread evenly over the entire cake.
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Roll cake bake up, cover with parchment and refrigerate for at least 2 hours.
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To Make the Ganache:
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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.
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Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.
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Allow to chill for 3 hours or overnight before serving.
