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

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, then stir in the boiling water until well combined.

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool for a few minutes before removing from pans.

In another bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add in the eggs, orange zest, orange juice, and vanilla. Mix until well blended.

Pour the cheesecake batter into a greased 9-inch round springform pan. Bake at 325°F (160°C) for 60-70 minutes. It should be slightly jiggly in the center. After baking, let it cool completely before removing from the pan.

Heat the heavy cream in a saucepan until it just starts to simmer. Remove it from the heat, then add chopped chocolate. Let it sit for a couple of minutes, then stir until melted and smooth.

Add the orange zest for a tangy twist. Let it cool for about 10 minutes until it thickens.

Place one chocolate cake layer on a serving platter. Top with the cheesecake layer, then add the second chocolate cake layer.

Pour the chocolate ganache over the top, allowing it to drip down the sides for that dreamy effect.

Refrigerate the cake for at least an hour before serving. This helps all those glorious flavors meld together beautifully.