Chocolate Layer Cake with Cheesecake Filling

Total Time:
5 hr 50 min
Prep:
30 min
Inactive:
4 hr 10 min
Cook:
1 hr 10 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons almond flavored liqueur
  • Chocolate Cake, recipe follows
  • Sliced almonds, for garnish
  • Cheesecake:
  • Chocolate Cake:
  • 1 (18.25-ounce) box chocolate cake mix
  • 1/2 cup almond flavored liqueur
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs, lightly beaten
  • Chocolate Almond Frosting:
  • 1 cup butter, softened
  • 12 ounce semi-sweet chocolate, melted and cooled
  • 3 tablespoons almond flavored liqueur
  • 6 cups confectioners' sugar
Directions
Cheesecake:

Preheat oven to 300 degrees F. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.

In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and liqueur. Pour batter into prepared pan. Bake 45 minutes then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil.

Assembly:

Spread a layer of frosting on top of chocolate cake. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top.

Chocolate Cake:

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.

In large bowl, combine cake mix, liqueur, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Divide batter evenly between the 2 prepared pans. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks and let cool completely.

Chocolate Almond Frosting:

In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in almond liqueur and confectioners' sugar until light and fluffy.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.3 28
I made this for Christmas. Everyone loved it. item not reviewed by moderator and published
This is an awesome receipe!!!! It is easy to follow no way you can go wrong. item not reviewed by moderator and published
OMG! Awesome. Like nearly everyone else I had to adjust the frosting. I put 3 tbs. Baileys, 3 tbs. milk and 8 0z cream cheese and it was perfect. I followed the directions exactly the cream cheese was great. Paula's recipes are great on this one you need to adjust the frosting or else it is way to thick to spread. item not reviewed by moderator and published
I used a different frosting recipe based on other reviewers' comments so that is why I only gave it 4 stars. I substituted Bailey's for the almond liquer and it turned out great! It was very rich, but as expected with all that chocolate, Bailey's, and cream cheese. :) item not reviewed by moderator and published
Everyone loved this cake!!! I did add cream cheese to the frosting and I didn't use as much chocolate as the icing called for. I did leave the cheesecake in the oven as directed and it was very moist. A great cake for parties! item not reviewed by moderator and published
So everything was going great until I took the cheesecake out of the oven. DO NOT Let it cool in the oven after its initial 45 min of baking. I am a beginner baker and was completely bummed to find my cheesecake overbaked due to some faulty instructions. item not reviewed by moderator and published
The cake was delicious. A little expensive to make due to the liquor in it but the flavor was incredible. I wasn't a big fan of the frosting either but that's an easy fix. Make sure you either have (3) 9"baking pans or make the cheesecake the day before or early in the morning. Highly recommend this cake! item not reviewed by moderator and published
This cake is absolutely fabulous! I did make a few alterations as others before me have commented, but the overall finished product was out of this world. I made it for a sorority reunion and the ladies gobbled - and I do mean gobbled - it up with a vengence! I just ate the last little sliver and four days later it is just as yummy and moist as the first slice. I added 1/2 cup sour cream to the cake batter and added 8oz cream cheese and three tablespoons of milk to the frosting. Perfection - almost too yummy to be true! item not reviewed by moderator and published
I just baked this cake yesterday and it was a HUGE hit! The frosting got a bit hard but I just added more chocolate, butter and liqueur...other than that, the flavor was really phenomenal. I will definitely make this cake again and experiment with other liqueurs! item not reviewed by moderator and published
It certainly is not your regular chocolate cake. The cheesecake layer makes it unique. The frosting was a huge disapointment. I only added 4 cups of powedered sugar and it was so NOT creamy and just bad. I will use a different chocolate frosting next time. Very good cake otherwise. item not reviewed by moderator and published

Not what you're looking for? Try:

Chocolate Layer Cake