Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper. This ensures your cake comes out cleanly and is easy to roll.

In one mixing bowl, whisk together the egg yolks, vanilla extract, salt, sugar, vegetable oil, and buttermilk until smooth. In a separate bowl, sift together cake flour, cocoa powder, baking powder, and espresso powder. Gradually fold the dry ingredients into the wet mixture until well combined.

In a clean bowl, beat the egg whites until soft peaks form. Gradually add a bit of sugar if desired (optional), and continue beating until stiff peaks form. Gently fold the whipped egg whites into the cake batter in three parts to maintain airiness.

Pour the batter into the prepared jelly roll pan and spread evenly with an offset spatula. Bake in the preheated oven for 10–12 minutes or until the top springs back when gently pressed. Do not overbake.

Once baked, immediately loosen the cake edges and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel and allow it to cool completely while rolled this prevents cracking later.

Whip the chilled cream with sugar until stiff peaks form. In another bowl, beat the softened cream cheese until smooth, then gently fold in the whipped cream. Unroll the cooled cake, spread the filling evenly over the surface, and re-roll the cake tightly (without the towel). Wrap in plastic and refrigerate for 30 minutes.

Heat the heavy cream until just simmering, then pour over the chopped semi-sweet chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy. Once the cake is chilled and set, pour or spread the ganache topping over the top. Let it set before slicing.