Bake according to package directions using 2 round cake pans.
When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.

Melt chocolate and cream cheese together. Let cool.
Soften gelatin with cold water for one minute then add boiling water.
Stir until dissolved and clear.
Let this cool while you start whipping the heavy cream and sugar.
Continue to whip until stiff peaks form.
Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
Fold this into the remaining cream.
Once you have completed, spread onto cake and refrigerate.

Beat egg yolks until pale.
Add sugar, flour and geletin, beating until mixed.
Bring cream and vanilla to a boil.
Add a small amount of cream to egg mixture while stirring.
Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
Continue to cook until custart begins to thicken.
Cool slightly and pour on top of chocolate mousse.
Freeze while getting the icing ready.

Bring butter and cream to a boil.
Pour over chocolate and let sit for 5 minutes. Stir until smooth.
Let cool to slightly warmer than room temperature until it starts to thicken.
Remove cake from freezer and remove the collar.
Pour some of the ganache over top of cake and spread it evenly across top and sides.
While the ganache is still wet, cover sides of cake with chocolate chips. Refrigerate.
Let remaining ganche cool and pipe through decorating bag onto cake.