Step 1

Preheat oven to 375 degrees F.

Step 2

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

Step 3

Chop the chocolate in a food processor until fine crumbs.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

Bake for 10 minutes.

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

Once cooled, unroll carefully.

Step 14

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

Step 15

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

Step 16

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

Step 17

To Make the Ganache:

Step 18

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.

Step 19

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

Step 20

Allow to chill for 3 hours or overnight before serving.