Preheat your oven to 375°F (190°C). Grease and line a 15x10-inch jelly-roll pan with parchment paper, and grease and flour the paper.

In a mixing bowl, beat the egg whites until soft peaks form. Gradually add ½ cup of sugar, whipping until stiff peaks form.

In another bowl, beat egg yolks with vanilla extract for 3 minutes, then gradually mix in ⅓ cup of sugar until fluffy and pale.

Sift together flour, cocoa powder, baking powder, baking soda, and salt. Gradually blend with water into the yolk mixture until combined.

Gently fold the chocolate mixture into the beaten egg whites, then spread into the prepared pan. Bake for 14-16 minutes.

Cool the cake for 1 minute then roll it up with the parchment. Chill in the fridge for 30 minutes to set.

Beat the cream cheese, softened butter, powdered sugar, and peppermint extract until smooth. Stir in crushed mint candies.

Unroll the cooled cake and spread the filling evenly, leaving a ½-inch border. Roll it back up without parchment, wrap in plastic, and chill for at least 1 hour.

Heat heavy cream until hot, then pour over chocolate chips. Stir until smooth, cool slightly, and pour over the cake.

Top the cake with crushed peppermint candies. Chill for at least 20 minutes before slicing and serving!