Preheat the oven to 350 degrees. Lightly butter a 10 x 15-inch jelly roll pan and line it with parchment paper, allowing the parchment to hang over the long sides by 1 to 2 inches. Lightly butter the parchment paper and the edges of the pan. Set aside.

In a medium bowl, whisk or sift together the flour, baking powder, salt, and cocoa powder. Set aside.

In a stand mixer, combine the sugar and butter. Mix on medium speed for 30 seconds, then on high for another 30 seconds until well combined.

Add the eggs and vanilla, mixing for about 30 seconds until combined.

Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed until just incorporated. Increase to medium speed for another 30 seconds but avoid over-mixing.

Spread the batter evenly in the prepared jelly roll pan using an offset spatula. Bake for 10 to 12 minutes until the cake springs back when touched.

Remove the cake from the oven and cool for 1 minute. Run a knife along the edges, then lift the cake using the parchment overhang and place it on a heatproof surface.

Roll the cake tightly from a short end with the parchment paper. Place seam side down in the refrigerator to cool completely.

Whip the cream in a stand mixer until stiff peaks form, then set aside. In the same mixer bowl, blend cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. Fold in the whipped cream gently.

Once cooled, unroll the cake and spread the cream filling over it, leaving a 1/2 inch border. Roll the cake back up, wrapping it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

For the ganache, chop the chocolate. Heat cream and corn syrup in a microwave until bubbles form. Pour over chocolate and let sit for a minute. Stir until smooth, place in the fridge to cool.

Once ganache is ready, place the chilled cake on a wire rack over a parchment-lined cookie sheet. Pour ganache over the cake, letting it run down the sides. Refrigerate until set.

Slice the cake into 1-inch pieces with a large knife, cleaning the knife between cuts. Serve chilled or at room temperature, pairing perfectly with vanilla ice cream or whipped cream.