Indulge in the decadent layers of Chocolate Almond Cheesecake Cake, where rich chocolate cake meets creamy almond cheesecake filling. Topped with a luscious chocolate ganache and sprinkled with toasted almonds, this dessert is perfect for chocolate lovers and special occasions alike. With its impressive appearance and delightful flavors, it’s sure to become a favorite in your dessert repertoire.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Almond Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 1 cup heavy cream, whipped
- 1/2 cup sliced almonds, toasted
For Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1/4 cup sliced almonds, toasted
Directions
- For the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes.
- Stir in the boiling water until well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
- For the Almond Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth. Add the sugar and almond extract, beating until well combined.
- Fold in the whipped heavy cream until smooth and fluffy.
- Stir in the toasted sliced almonds.
- For Chocolate Ganache:
- In a small saucepan, heat the cream over medium heat until it begins to simmer.
- Place the chopped chocolate in a bowl and pour the hot cream over it. Let it sit for a few minutes, then stir until smooth and glossy. Allow to cool slightly.
- Assemble the Cake:
- Place one chocolate cake layer on a serving plate. Spread the almond cheesecake filling evenly over the first layer.
- Top with the second chocolate cake layer.
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
- Sprinkle toasted sliced almonds over the ganache.
- Chill:
- Refrigerate the cake for at least 1 hour before serving to allow the filling and ganache to set.
Servings and Timing
- Servings: 12 slices
- Prep Time: 45 minutes
- Baking Time: 30-35 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 30 minutes
Variations
- Flavor Adjustments: Substitute almond extract with other extracts, such as hazelnut or coconut, for a different flavor profile.
- Nut-Free Option: Omit the toasted almonds for a nut-free version, or replace them with a different topping like crushed cookies.
- Fruit Addition: Add fresh berries between the cake layers for a fruity twist.
- Chocolate Variations: Use dark chocolate for the ganache for a richer flavor or white chocolate for a sweeter option.
Storage/Reheating
Store leftover Chocolate Almond Cheesecake Cake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap slices individually in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving. The ganache may soften slightly after thawing but will remain delicious.
10 FAQs
- Can I use a different cake mix?
Yes, you can substitute the chocolate cake with a different flavor, like vanilla or red velvet. - Is there a dairy-free option for the cheesecake filling?
You can use dairy-free cream cheese and whipped cream substitutes for a dairy-free version. - Can I make this cake ahead of time?
Yes, you can prepare the cake layers a day in advance and assemble it just before serving. - What can I substitute for the cream cheese?
You can use mascarpone cheese for a slightly different flavor and texture. - How do I make sure my cake is moist?
Be careful not to overbake the cake, and use room temperature ingredients for the best results. - Can I use other types of nuts?
Absolutely! Feel free to use pecans or walnuts instead of almonds. - What should I do if my ganache is too thick?
Add a little more cream to the ganache until you achieve the desired consistency. - Can I use store-bought frosting instead?
Yes, you can substitute the almond cheesecake filling with store-bought frosting if you’re short on time. - Is this cake suitable for special occasions?
Definitely! Its rich flavors and beautiful presentation make it ideal for celebrations. - How do I prevent the cake from sinking in the middle?
Ensure your baking powder and baking soda are fresh, and avoid overmixing the batter.
Conclusion
Chocolate Almond Cheesecake Cake is a decadent dessert that brings together the richness of chocolate and the creaminess of almond cheesecake, topped with glossy ganache and crunchy almonds. Whether for a special occasion or a simple treat, this cake is sure to impress with its delicious flavors and stunning presentation. Enjoy every bite of this delightful creation!
PrintChocolate Almond Cheesecake Cake
- Total Time: 1 hour 20 minutes
Description
A rich chocolate cake layered with creamy almond cheesecake filling and topped with luscious chocolate ganache and toasted almonds.
Instructions
- For the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes.
- Stir in boiling water until well combined (batter will be thin).
- Pour batter evenly into prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- For the Almond Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth. Add sugar and almond extract, beating until well combined.
- Fold in whipped heavy cream until smooth and fluffy.
- Stir in toasted sliced almonds.
- For Chocolate Ganache:
- In a small saucepan, heat cream over medium heat until it begins to simmer.
- Place chopped chocolate in a bowl and pour hot cream over it. Let sit for a few minutes, then stir until smooth and glossy. Allow to cool slightly.
- Assemble the Cake:
- Place one chocolate cake layer on a serving plate. Spread the almond cheesecake filling evenly over the cake layer.
- Top with the second chocolate cake layer.
- Pour chocolate ganache over the top of the cake, letting it drip down the sides.
- Sprinkle toasted sliced almonds over the ganache.
- Chill:
- Refrigerate the cake for at least 1 hour before serving to allow the filling and ganache to set.
Notes
- For an extra touch, drizzle additional ganache on individual slices when serving.
- Prep Time: 45 minutes
- Cook Time: 35 minutes