Chocolate Layer Cake with Cheesecake Filling

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Servings: 8 to 10 servings
Prep Time: 4 hours 40 minutes
Cook Time: 20 minutes
Difficulty: Easy

Ingredients Add to grocery list

2   (8 ounce) packages cream cheese, softened
1/2 cup sugar
3   large eggs
1/2 cup sour cream
2 tablespoon almond flavored liqueur
chocolate cake, recipe follows
sliced almonds, for garnish

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


 

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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. 

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Leave a Comment

Reader Comments:

54321

Wanda Smith if you used flavoring that is the problem. It says liqueur which is only found in the liquor store. It is much milder since it is a drink. Extract or flavoring is much stronger.

By Anonymous on August 07, 2013

54321

I make this cake everyone in the family love it paula you the best!!!!

By sergio on September 12, 2012

54321

love your recipes please send some more about beef ribs oxtails cabbage

By patricia taylor on November 28, 2011

54321

PAULA I LOVE YOUR SHOW AND YOUR RECIPES ARE THE ONE I GREW UP WITH MY FAMILY IS FROM THE SOUTH BY WAY OF GEORGIA AND THEY BRING BACK A LOT OF MEMORIES MY MOM PASSED AWAY IN 2005 AND I AM KEEPING THE OLD TRADITION GOING THANK YOU FOR BEING TRUE TO YOUR ROOTS LOVE ALL YOUR RECIPES

By carolyn carr on November 11, 2011

54321

check your recipe?? calls for 1/2 cup almond flavoring....tryed it TOO MUCH!!!! OVERWELMING CANT TASTE THE CHEESECAKE ECT.... HOPEFULLY ITS A ERA IN AMOUNT OF FLAVORING.......I BASCIALLY USED 1 TEASPOON IN ICING AND CHEESECAKE LAYER. GREAT TASTE AND MOIST....

By wanda smith on November 08, 2011

54321

VERY NICE3 AND TASTY

By Anonymous on September 18, 2010

43211

Really good but the cake was a little dry and I added 2 tsp milk to the frosting as it was a little thick. Make a day ahead as it is time consuming and soo much better after sitting in the fridge overnight!

By Anonymous on December 27, 2009

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