Preheat the oven to 375°F. Spray a jelly roll pan with nonstick cooking spray, line with parchment paper and spray the paper.

To make the cake: In a medium bowl sift together the flour, cocoa powder and baking powder then stir in the salt.

Put the eggs in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the eggs are frothy then pour in the honey and vanilla. Turn the speed up to high and whisk until the mixture reaches the ribbon stage (when you drizzle the mixture over itself the ribbon will sit on top for 3 to 4 seconds before blending back in).

Remove the bowl from the stand mixer and add in half of the dry ingredients, using a spatula to carefully fold them in. Fold in the remaining half of the dry ingredients and fold until just combined.

Pour the batter into the prepared pan and tilt the pan to evenly spread it out. Tap the pan on the counter two times to get rid of air bubbles. Bake for 13 to 15 minutes, until the top of the cake is firm to the touch.

Lay a clean dish towel out on the counter and sift a fine layer of cocoa powder on it. Turn the hot cake (straight from the oven) out onto the towel and carefully lift the parchment paper off to ensure that it doesn’t stick to the cake later. Lay the parchment back on top of the cake and roll the cake in the towel, starting from one of the short sides. Leave the cake rolled up to cool completely.

To make the marshmallow fluff: Pour ¼ cup of water in the bowl of a stand mixer and sprinkle the gelatin powder over the top.

In a small saucepot over high heat stir together the remaining ¼ cup of water and honey to combine then allow it to come up to a rolling boil. If you have a candy or instant-read thermometer the mixture should be at 240°F; if you don’t have a thermometer allow the mixture to boil steadily for 1 minute.

While the water and honey are boiling begin whisking the water and gelatin on medium-high speed until it’s frothy. Once the syrup has reached to proper temperature, reduce the speed to low and slowly pour the hot syrup into the bowl- ideally this is a fine, slow, steady stream.

Once all of the syrup has been poured in add the vanilla and a pinch of salt and turn the speed up to high. Whip until it resembles marshmallow fluff, about 5 minutes, and has cooled to room temperature. The marshmallow fluff can be kept in an airtight container at room temperature for up to 1 week but may require additional whipping and water to return it to a fluffy consistency.

When the cake and marshmallow fluff are at room temperature you can put it all together. Carefully unroll the cake, doing your best to ensure it doesn’t crack. Spread the marshmallow fluff edge to edge on the cake, leaving the last 1 inch of cake bare. Roll the cake back up the same as before, ending with the bare edge of the cake. Place seam side down on a rack set on top of a parchment-lined tray and place in the refrigerator for 30 minutes.

While the cake is chilling, place the chopped chocolate and coconut oil in a heat-proof bowl set atop a saucepot with 2 inches of water (a double boiler) on medium heat. Leave undisturbed until the chocolate begins to melt at the edges. Stir until the chocolate is completely melted and smooth. Remove from the double boiler.

Take the cake out of the refrigerator and pour the chocolate over the top and sides, using an offset spatula or butter knife to spread it down the sides as needed. Return to the refrigerator until the chocolate has set. Slice in 1 inch thick slices to serve.