Prepare the chocolate cake mix according to package instructions and bake in two round or square pans. Allow the cakes to cool completely before assembling so the layers stay firm and clean.

While the cake cools, make the cheesecake filling by beating the cream cheese, sugar, and vanilla until smooth and creamy. Fold in the whipped topping gently until light and fluffy. Refrigerate until ready to use.

In another bowl, whisk together the instant chocolate pudding mix and cold milk until thickened. Let it sit for a few minutes so it becomes rich and creamy.

To prepare the ganache, heat the heavy cream until hot but not boiling, then pour it over the chocolate chips. Let it sit for a minute before stirring until smooth and glossy. Allow it to cool slightly so it thickens just enough for spreading.

Place the first chocolate cake layer onto a serving plate or baking dish. Spread the chocolate pudding evenly over the cake, creating a thick, creamy layer.

Carefully spread the cheesecake filling over the pudding layer, smoothing it gently with a spatula to keep the layers neat.

Place the second chocolate cake layer on top and lightly press down to secure everything together.

Pour the chocolate ganache over the top of the cake and spread evenly, letting it settle naturally across the surface. Sprinkle with chocolate curls, mini chocolate chips, or white chocolate shavings if desired.

Refrigerate the cake for at least 4 hours before slicing so the layers can fully set and hold their shape beautifully.