Preheat oven to 350°. Spray a 17"-x-12" rimmed baking sheet with cooking spray; line bottom of sheet with parchment.

In a medium bowl, whisk flour, cocoa powder, and baking powder to combine.

In the large bowl of a stand mixer fitted with the whisk attachment, beat eggs, granulated sugar, and salt on medium-low speed until combined. Increase speed to high and beat until pale yellow and tripled in volume, 4 to 6 minutes (the batter should form a trail that stands on the surface for a few seconds when whisk is lifted from bowl).

Reduce mixer speed to low. Pour oil and vanilla down side of bowl and beat until just combined.

Stop mixer and sprinkle dry ingredients over. Beat on low speed until almost completely combined, then fold to combine with a rubber spatula.

Pour batter into prepared pan, smoothing with a spatula (it will not spread as it bakes, so make sure to spread all the way to the edges).

Bake cake until puffy and starting to shrink from sides of pan, 8 to 12 minutes.

Immediately cover pan with foil, crimping around edges to trap the steam. Let cool until room temperature, about 20 minutes.

In a large bowl, using a handheld mixer (or in cleaned stand mixer bowl with the whisk attachment), beat confectioners’ sugar, vanilla, and 1 ¼ cups cream on medium-high speed until soft peaks form, 2 to 3 minutes.

Uncover cake—it should be at room temperature. Using edges of parchment, transfer cake to a large work surface. Using an offset spatula or a large knife, spread entire surface of cake with cream mixture.

Arrange cake so short end faces you. Beginning at short end closest to you, fold over edge of cake to begin the roll. Continue to roll, peeling back parchment and using it to guide the roll at the same time, until entire cake is rolled up. Refrigerate cake until ready to use.

Place chocolate in a medium heatproof bowl. In a small pot over medium heat, heat remaining ¾ cup cream just until it reaches a simmer. Remove from heat and pour over chocolate. Let sit 2 minutes, then stir until chocolate dissolves into cream, forming a smooth, silky ganache. Stir in honey and salt.

Place cake on a wire rack set inside a baking sheet. Pour ganache over top of cake, spreading it down and around sides in a smooth, even coat with an offset spatula or butter knife.

Let cake sit at room temperature until dry, about 30 minutes. Using 2 spatulas, lift onto a platter. Loosely cover and refrigerate until ready to serve.