Preheat oven to 350 degrees F (180 C) and grease 3, 9 or 10 inch round cake pans with oil and line with parchment circles. In a large mixing bowl, cream "butter" and sugar together. Beat in milk and coffee then add salt, baking powder, and vanilla and mix until smooth. Stir in cocoa powder and all purpose flour a little at a time until combined, then fold in melted chocolate. Divide batter into 2 of the pans as evenly as possible. Sprinkle chocolate chips over the batter evenly and swirl them in slightly with a knife.
Bake for 25 - 35 minutes until toothpick inserted in center comes out clean. Remove from oven and cool completely then loosen cake edges with a knife and invert onto large plates. Wrap the cakes in plastic wrap and place in fridge to chill for at least 1 hour.
"Nutella" Cheesecake Layer:
Reduce oven temperature to 325 degrees F (160 C). Combine all the ingredients for the cheesecake in a blender or food processor and pulse until smooth, making sure there are no lumps. Pour the batter into your third prepared pan and bake for about 20 minutes until the center doesn't (or just barely) jiggle when pan is nudged. Remove and cool completely. Loosen edges and invert onto a plate carefully. Wrap in plastic and place in fridge for at least an hour.
Whipped "Nutella" Frosting:
Pour coconut cream into the bowl of a stand mixer fitted with whisk attachment and beat until it forms stiff peaks. Add the "nutella" and butter and beat until combined, then slowly stir in remaining ingredients and beat until frosting is light and fluffy. You can add more powdered sugar as needed for frosting to be a thick enough consistency.
Assemble:
To assemble, trim cakes until level, then spread frosting on one of the cakes and place the cheesecake layer on next. Cover cheesecake layer gently with another thin coat of frosting and place the second cake layer on top. Frost the top and all the sides with desired amount of remaining frosting until smooth (you might have some extra frosting). If desired, dust the top with cocoa powder and line the sides with pitouette cookies. Also if desired, top with a heaping pile of chocolate curls, chocolate shavings, and cut pirouette cookies.
Recipe Notes
*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
**You can make homemade nutella or use a brand of chocolate hazelnut butter that doesn't have dairy. (Btw, Nutella brand does)