Preheat oven to 350 degrees F
Coat a 17 x 12 1/2 inch jelly roll pan with nonstick cooking spray and cover with parchment paper
Mix together cake mix, water, and cocoa powder
Pour into prepared pan, bake about 16 minutes (15-17 minutes)
Prepare a clean dishtowel by sprinkling it with powdered sugar
When cake is done baking, remove from pan, peel off parchment paper, and put on prepared towel, then roll from 12 inch side, into prepared dish towel, and cool on a wire rack (seam side down)
Mix filling together by beating cream cheese and whipped cream together, and fold in raspberries.
In a small sauce pan, stir together chocolate chips and whipping cream, stir until mixture is melted and simmering. Then let cool slightly so it is still pourable.
Gently unroll cooked cake, remove towel, and spread filling mixture across cake, and re-roll
Then dump chocolate ganache evenly over the cake. Put raspberries down the center of the log and put on serving tray
Refrigerate for 1-2 hours before serving.