Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine.

Add the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until well blended.

Carefully stir in the boiling water. The batter will be thin. Pour it into the prepared pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.

Preheat your oven to 325°F (160°C) if it’s still on.

Beat the softened cream cheese in a mixing bowl until creamy and smooth. Add sugar and vanilla, and beat until combined.

Add the eggs, one at a time, mixing well after each addition. Fold in the orange zest and juice.

Pour the cheesecake batter into a greased 9-inch springform pan and bake for 50-60 minutes. It should be set but slightly jiggly in the center.

Let it cool completely before using.

Level the tops of your cooled chocolate cakes with a serrated knife. Place one layer on your serving plate.

Top with a generous layer of cheesecake. Carefully place the second chocolate cake layer on top.

Add any remaining cheesecake filling on top of the second layer, smoothing it out nicely.

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a few minutes, then stir until smooth.

Pour the ganache over the assembled cake, letting it drip down the sides. Garnish with orange zest.

Slice your decadent creation, serve, and enjoy!