Chocolate Layer Cake with Cheesecake Filling

Total Time:
5 hr 50 min
30 min
4 hr 10 min
1 hr 10 min

8 to 10 servings

  • 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
  • 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.

  • 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.

View All

Cooking Tips
More Recipes and Ideas
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
I made this cake for my fathers birthday, I dont personally usually even like chocolate cake, but its his favorite. The cake is to die for! But next time I WILL NOT use that frosting! it is overpoweringly rich and thick. the cake itself is a statement, a light frosting would have been perfect! item not reviewed by moderator and published
I made two variations of this cake for Thanksgiving and have received nothing but praise. I used Baileys in one cake and found that that one disappeared faster than the one using Disaronno. I will definitely be making more for Christmas! item not reviewed by moderator and published
I've made this cake several times and it keeps getting better and better! I also played with the flavors each time, trying one with caramel filling, and once with cherry pie filling in the cake mix. (It makes it really moist!) This is probably one of the best cakes I've ever made! item not reviewed by moderator and published
Will make again but use different frosting. item not reviewed by moderator and published
I made this cake for my Boyfriends Mothers Birthday and it was a huge hit! It was super easy and everyone loved it. When I started to make it I thought for sure it was going to be too rich, but it turned out delicious, very moist and not too chocolaty. It looked exactly like the picture also. I would recommend this recipe to everyone Good eating! -Meghan item not reviewed by moderator and published
I made this cake for work. I agree with the last review that you don't need all 6 cups of powdered sugar for the frosting. I actually had to add an additional 1/2 stick of melted butter because it got so thick - similar to fudge. The cake was amazing and everyone loved it. I didn't wait the 4 hours for the cheesecake to chill before I compiled the cake. I let it cool completely and let it chill for around two hours and it all turned out fine. It's not a rich as you would expect. I would defiantly make this again! item not reviewed by moderator and published
I thought that this cake was great and was much easier than I thought it would be. I think that you don't need all six cups of the powdered sugar for the frosting. I sifted the powdered sugar and added it gradually and it was too much. I used raspberry liquor instead of almond and it tasted great. I think that you can play with the flavorings that you like for this cake. I also added more water than this recipe said to for this cake, I wanted to have the same amount of liquid that the instructions on the box for the cake said to put in. I put 1/2 cup water plus 1/3 cup water instead of the 1/2 cup water and 1/2 cup almond liquor. item not reviewed by moderator and published
I really think the butter quantity is wrong, or something is missing. I had to put more butter in the frosting in order to make it a consistency I could spread. I probably doubled the amount. Other than that, everyone loved the cake, but it does seem like everyone has had to adjust the frosting recipe in some way. It really should be corrected! item not reviewed by moderator and published
My mom made this for my birthday and I think it is awesome-I'm eating it right now!!! I like that the frosting is a little stiffer because then it won't get messed up from whatever cover is over it. The flavor of the liquer is a great addition. item not reviewed by moderator and published
Everyone LOVED this cake, I changed it though, I made the cake to the specifications of the box, I just took 1/2 C of water out and replaced it with liqueur, I also added some sour cream to the cake mix and a scoop of mayo, because I was paranoid that it would be dry. The other thing I did was I added a box of cream cheese to the frosting, made such yummy stuff! I also added only 1 T of liqueur to the frosting, 3 seemed like a lot... item not reviewed by moderator and published
I made this cake for Christmas and my family really liked it. Because we do not drink alcohol, next time I will use almond flavoring in the icing. But I did use the almond flavored liqueur in both the cake and cheescake, baking removes the alcohol but keeps the flavor. If your cakes were dry, you may have overbaked, mine were fine. I do agree about the icing, very stiff. Next time I will not put in all six cups at one time. But Paula is the queen, I love her. This cake will be an entry in the Taste of Chocolate happening close to my hometown. A sure winner. item not reviewed by moderator and published
on the show paula had mentioned it was a cream cheese frosting. i made it just like the recipe said that i printed from her website (no cream cheese) and it too came out like the previous reviewer... chocolate playdough. Soooo, i removed the playdough from the bowl, whipped some cream cheese util it was really smooth, added the chocolate playdough a little at a time and there you have it, a very creamy frosting just like she said on the show AND i was able to use all 6 cups of the powdered sugar. assembeled the cake tonight and will try it tomorrow but i have a feeling it will be great. my cheese cake came out very moist. item not reviewed by moderator and published
I added the liquor but it didn't add much flavor. The cheescake was dry and bland. The chocolate part was just OK. I'm an experienced it wasn't my methods. I'd buy the version of this cake from the Cheesecake Factory! Or try Paula's "Not Yo' Momma's Banana Pudding" for a good, very rich, Paula Deen dessert. (That is awesome, but just crumble the cookies on top...don't top w/cookies). This recipe is a waste of time and ingredients. item not reviewed by moderator and published
When I saw this cake on her show, I thought that it couldn't possibly be as good as it looked, but it was. I changed a few things about it - I did not use almond liqour, I used almond flavoring instead (of course I only used about a teaspoon in each the cakes and icing). I followed the directions for making the chocolate cake on the cake box instead of the changes she made for the chocolate cake. I also added about 1/2 a cup of sour cream to the chocolate cake mix, since I had some left over from the cheesecake. the cake turned out really moist. The only prob I had was w/ the icing. I make the icing as the recipe says and even added a little milk to it. After putting the cake in the fridge, the icing was very hard and did not stick to the cakes. If the cake is left out at room temp, the icing is fine. Overall, a great cake and we will add it to our new year's meal for years to come. item not reviewed by moderator and published
I have made so many of Paula's cakes, all good, but this one was outstanding! Very moist, flavors all good together. I made it for our family Christmas dinner and after everyone took some home, we had two slices left!!! Takes some time but WELL worth it. item not reviewed by moderator and published
i thought this was going to be a really good cake, but i was kind of disappointed.. i did not like the almond liquer flavor, i think the cheesecake filling would be better w/vanilla extract instead and none at all in the cake itself.. the liquer seemed to make the cake dry, since u omit some of the water. i should have known better, most of the paula deen recipes i've made in the past have not been very good. her recipes seem to lack any real flavor. item not reviewed by moderator and published
i made this for my MIL's birthday. it was a big hit! i used coffee liquor instead of almond liquor and chocolate covered esspresso beans instead of almonds. The ONLY reason i gave this 4 stars instead of 5 is because of the icing. I've never made homemade icing before and i guess you arn't suppose to add all 6 cups of powdered sugar but i did and my icing became chocolate play-do. I was able to fix it buy adding more liquid to thin it out. other than that it was a very easy cake to make and looked like something you would get at a specialty shop. item not reviewed by moderator and published
I made this cake for my family and it was gone in 1 day!!!! I didn't use the chocolate cake recipe in this instead I made one from scratch. But hands done this is an awsome cake. It is very rich so a small piece will do. item not reviewed by moderator and published

Not what you're looking for? Try:

Six Layer Cake