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Monday, 29 September 2008 04:12 |
 
Ingredients:
Chocolate Cake:
We use the Hersey's Chocolate Cake Recipe. You can choose to add some almond liqueur to the cake if you like.
Almond-Flavored Cheesecake Filling:
- 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 Almond Frosting:
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 12 ounces semi-sweet chocolate chips, or 12 ounces semi sweet baking squares, melted and cooled
- 6 cups confectioners' sugar
- 3 tablespoons almond flavored liqueur
- 1-2 ounces strong coffee (optional)
Instructions:
- Prepare cakes as directed in the Hershey's Chocolate Cake Recipe
- For almond-flavored cheesecake, preheat oven to 300 degrees.
- Line a 9-inch round baking pan (use the same size pan as the chocolate cake) with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
- In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
- Add sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream and liqueur.
- Pour batter into prepared pan; bake 45 minutes.
- Turn oven off; leave cheesecake in oven with door closed for 1 hour.
- Let cool completely in pan on wire rack.
- Cover and chill for 4 hours.
- Using edges of foil as handles, remove cheesecake from pan.
- Gently remove foil from cheesecake.
- For frosting, in large bowl, beat butter and cream cheese 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.
Assembly:
- Start with 1 layer of chocolate cake on the bottom
- Add a layer of chocolate almond frosting
- Add the cheesecake
- Add another layer of chocolate almond frosting
- Add the last layer of chocolate cake
- Finish the assembly by frosting the cake with the chocolate almond frosting
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