Chocolate Pumpkin Cheesecake Cake

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Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Mix on medium speed until well combined. Gradually add hot water and continue mixing until the batter is smooth.
Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Pumpkin Cheesecake Filling:
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in pumpkin puree, pumpkin pie spice, and vanilla.
Assemble the Cake:
Place one chocolate cake layer on your cake stand. Spread half of the pumpkin cheesecake filling over it.
Top with the second cake layer, add the remaining cheesecake filling, then cover with the last cake layer.
Chocolate Ganache:
Place chocolate chips in a bowl. Heat the cream until it simmers, then pour over the chocolate. Let sit for 1-2 minutes, then stir until smooth.
Pour ganache over the top of the cake, allowing some to drip down the sides.
Final Touch:
Refrigerate the cake for at least 4 hours to set the cheesecake filling before serving.
Nutritional Info (Per Serving):
Calories: 400
Servings: 12-14 slices

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