Chocolate Layer Cake with Cheesecake Filling
By Paula DeenJUMP TO RECIPE
- 2 (8oz) packages softened cream cheese
- 1/2 cup sugar
- 6 large lightly beaten, divided eggs
- 1/2 cup sour cream
- 1/2 cup plus 5 tablespoons, divided almond flavored liqueur
- 1 (18 oz) box chocolate cake mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 cup softened butter
- 12 oz melted and cooled semi-sweet chocolate
- 6 cups confectioner's sugar
Preheat oven to 300 °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 3 eggs, 1 at a time, beating well after each addition. Stir in sour cream and 2 tablespoons 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.
Preheat oven to 350 °F. Grease and flour 2 (9-inch) round cake pans.
In large bowl, combine cake mix, 1/2 cup liqueur, water, oil and 3 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 2 tablespoons almond liqueur and confectioner’s sugar until light and fluffy.