Preheat the oven to 350 F. Grease two 8.5 inch round cake pan, line the bottom with parchment paper, grease the paper an flour the pan. In a bowl stir together dry ingredients: sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, vanilla and oil and mix on medium speed for two minutes. Pour in boiling water and mix just to combine. Divide the batter evenly between the pans and bake 20-25 minutes, until the toothpick inserted in the center comes out clean with a few moist crumbs attached. Cool the cake in the pans for 10-15 minutes, then invert on rack to cool completely.
When the cakes are cooled, and the cheesecake has firmed, make the frosting. Stir together melted butter and cocoa powder. Add powdered sugar, milk and vanilla and mix until smooth. If the frosting is too thick add additional tablespoon of milk at the time, and if it’s to thin add powdered sugar to reach spreading consistency.
First place one cake layer onto serving plate and spread thin layer of frosting. Remove the cheesecake from the fridge, remove the foil from springform pan, then remove the ring from springform pan. Run a thin metal spatula under the cheesecake to remove it from the bottom and transfer the cheesecake onto a serving plate (or simply invert he cheesecake onto cake layer and lift the bottom of the pan and peel off baking paper). Top cheesecake with thin layer of frosting, too. Place second chocolate cake layer. Spread remaining frosting on top and sides of the cake to cover completely. Finally, garnish the sides with chocolate chips. Store the cake in the fridge.
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