Whisk the egg whites, gradually add the sugar, and beat until stiff peaks form. In a separate bowl, combine the flour and cocoa powder, then stir in the vegetable oil, followed by the milk. Finally, fold in the beaten egg white mixture. Pour the chocolate cake batter into a greased 7-inch springform cake pan, transfer the cake pan to a preheated oven, and cook at 350°F for 30-40 minutes. Let the chocolate cake cool and then cut it horizontally into 3 even layers.
Combine the cream cheese, sugar, and vanilla extract. Whip the heavy cream until stiff and fold it into the cream cheese mixture. Place the first chocolate cake layer on a serving platter, spread whipped cream over it, and top with the second chocolate cake layer. Spread whipped cream over the second chocolate cake layer and top with the third chocolate cake layer.
Add the milk, flour, Oreos, melted butter, eggs, and salt to a food processor and blend until a smooth batter forms. Transfer the mixture to a piping bag or squirt bottle, pipe it into the shape of a spiral on a pan over medium heat, and let cook for 2 minutes. Carefully remove the cooked spiral from the pan and set it aside for later. Repeat with the remaining chocolate noodle batter.
Push 2 long wooden skewers into the center of the chocolate cake and secure a fork between the top ends of the skewers. Arrange the chocolate spaghetti noodles over the floating fork, making sure to obscure the wooden skewers. Decorate the chocolate spaghetti cake with raspberry sauce for the spaghetti sauce, Ferrero Rocher chocolate balls for the meatballs, and white chocolate shavings for the grated parmesan cheese.
