Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. Pour batter into prepared baking pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice one cakes in half horizontally and place one half in a 10-inch springform pan. Save remaining 3/4 cake for another use.
Melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set aside to cool.
Mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. Allow to cool.
Beat 3/4 cups heavy whipping cream until foamy in a large bowl. Add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. Spread mousse over cake arranged in springform pan. Refrigerate while preparing next layer.
Beat egg yolks in a large bowl until yolks are a pale yellow. Beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
Bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. Pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. Pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. Allow custard to cool, then pour over mousse layer in springform pan. Place cake in freezer while making remaining layer.
Reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
Bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. Pour cream mixture into the bowl over chocolate chips. Stir until smooth and chocolate is melted. Allow mixture to cool until chocolate ganache begins to thicken.
Remover cake from freezer and remove pan collar from the springform pan. Pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. Press reserved 1/2 cup chocolate chips along the side of the cake. Refrigerate until ready to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3529.23 Kcal (14776 kJ)
Calories from fat	2960.68 Kcal
		% Daily Value*
Total Fat	328.96g	506%
Cholesterol	1795.48mg	598%
Sodium	751.51mg	31%
Potassium	859.07mg	18%
Total Carbs	117.75g	39%
Sugars	71.25g	285%
Dietary Fiber	4.71g	19%
Protein	52.81g	106%
Vitamin C	4.8mg	8%
Vitamin A	0.3mg	9%
Iron	10.6mg	59%
Calcium	538.6mg	54%

Amount Per 100 g
Calories	272.12 Kcal (1139 kJ)
Calories from fat	228.28 Kcal
		% Daily Value*
Total Fat	25.36g	506%
Cholesterol	138.44mg	598%
Sodium	57.95mg	31%
Potassium	66.24mg	18%
Total Carbs	9.08g	39%
Sugars	5.49g	285%
Dietary Fiber	0.36g	19%
Protein	4.07g	106%
Vitamin C	0.4mg	8%
Iron	0.8mg	59%
Calcium	41.5mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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