Name: Chocolate Almond Cheesecake Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min

A rich chocolate cake layered with creamy almond cheesecake filling and topped with luscious chocolate ganache and toasted almonds.

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.

For an extra touch, drizzle additional ganache on individual slices when serving.