Preparing the Red Velvet Cake Layers
Preheat oven to 350°F (176°C), prepare 9-inch pans.
Combine baking powder, baking soda, cocoa, and flour.
Mix vegetable oil, sour cream, vanilla, red food coloring, and eggs.
Gradually add dry ingredients and warm water to form a smooth batter.
Bake for 30 minutes or until a toothpick comes out with moist crumbs.
Cool cakes on a cooling rack.
Preparing the Cheesecake Layer
Preheat oven to 300°F (148°C).
Mix cream cheese, sugar, cornstarch, and vanilla until smooth.
Add double cream and mix, then pour into a cake pan lined with aluminum foil.
Bake for about 1 hour, leaving the center slightly jiggly.
Cool at room temperature, refrigerate for 5-6 hours to set.
Assembling and Decorating the Cake
Place the first red velvet cake layer on a plate and top with cream cheese frosting.
Add the cheesecake layer, then spread frosting and place the second cake layer.
Frost the entire cake, drizzle with red ganache made from heavy whipping cream and chocolate sauce.
Garnish with fresh berries.
Store in an airtight container in the refrigerator for up to 2-3 days.