Make the Cake Layer

Cup of Yum
1. Preheat the oven to 350 degrees F. Take all the cream cheese out of the refrigerator to soften.
2. In a small bowl, combine baking cocoa and boiling water. Set aside to cool.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs and vanilla until just combined.
5. Add the flour, baking soda and baking powder.
6. Mix just a bit before adding in the chocolate mixture.
7. Pour batter into a parchment-lined 8-inch springform pan.
8. Bake in a 350-degree F oven for 25-30 minutes until a toothpick inserted comes out clean. Set aside to cool completely.

Make the Chocolate Cheesecake Layer

1. Melt the dark chocolate chips and set aside to cool for 15 minutes.
2. In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Beat in the melted and cooled dark chocolate until combined.
3. In another bowl, beat the cream until soft peaks form.
4. Fold the cream into the chocolate cream cheese mixture.
5. Spread the chocolate cheesecake mixture over the cake layer. Refrigerate for 1 hour or freeze for 30 minutes.

Make the White Chocolate Mousse Layer

1. Melt the white chocolate chips and set aside to cool for 15 minutes.
2. In a bowl, beat the heavy cream and sugar until you get stiff peaks.
3. In a separate bowl, beat the cream cheese and melted white chocolate until smooth.
4. Fold in the whipped cream.
5. Spread the white mousse layer over the chocolate cheesecake layer.
6. Refrigerate until set for 1 hour or freeze for 30 minutes.

Make the Chocolate Ganache

1. For the ganache, add 2 cups of cream to a microwave-safe bowl and microwave in 30-second intervals until the cream is hot.
2. Add your chocolate chips to the hot cream and let sit for 5 minutes.
3. Whisk the chocolate chips and cream together until combined and smooth. Let cool slightly.
4. Set aside 1 cup of the ganache and place in the refrigerator.
5. Remove the cake from the pan and place on a serving platter.
6. Pour the ganache over the cake and down the sides. Press mini chocolate chips into the sides.
7. In 30-second intervals, melt your 4-ounce bar of white baking chocolate.
8. Drizzle the white chocolate over the ganache layer on top of the cake.
9. Refrigerate the cake while you prepare the frosting.
10. Using an electric mixer, whip the chilled ganache until frosting consistency.
11. Pipe around the edges and top with a chocolate chip.
12. Refrigerate until ready to serve.