Preheat the oven to 350°F. Line a 10" x 15" jelly roll pan with parchment paper., To make the cake: Sift together the flour, cocoa, and baking powder; set aside., Beat the eggs and oil together until pale and thick. This will take a few minutes., Mix in the sugar, salt, and vanilla., Fold the dry ingredients gently into the egg mixture until just combined. Spread the batter into the prepared pan., Bake the cake for 10 to 12 minutes, until the top springs back when lightly touched. Remove the cake from the oven, and allow it to cool in the pan for 2 minutes., Loosen the edges and remove the cake from the pan using the parchment. Lightly spray a second piece of parchment and place it on top of the cake., Using the two pieces of parchment, roll the cake up from the short end. Allow it to cool completely., To make the filling: Process the freeze-dried strawberries and confectioners’ sugar in a food processor or blender until powdered; whisk through a strainer into a mixing bowl. Add the butter and salt and stir at low speed until the mixture is cohesive. Add the strawberry flavor, orange zest and red color, then add the milk a teaspoon at a time, adding enough to make the filling spreadable. Beat at high speed until light and fluffy, scraping down the sides of the bowl as needed., To make the glaze: Gently heat the heavy cream, corn syrup, and chocolate together, stirring until the chocolate is melted and the mixture is silky smooth., To assemble the cake: Carefully unroll the cake and spread the inside with filling., Re-roll the filled cake, and place it seam-side down on a serving plate. Trim the edges for a clean appearance., Pour the glaze over the top of the cake, allowing it to slowly and artistically drip down the sides., Cut in slices to serve. Top with whipped cream, fresh strawberries, or ice cream.