Description
Indulgent chocolate almond cheesecake cake blends rich, creamy layers with nutty undertones for an irresistible dessert experience. Silky chocolate ganache and crunchy almond fragments create a luxurious finale you’ll crave with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup sour cream
- 8 ounces (226 grams) cream cheese, softened
Dairy and Binding Ingredients:
- 1/2 cup vegetable oil
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup butter, softened
Flavoring and Finishing Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sliced almonds
- 1/4 cup almond extract
Instructions
- Prepare the chocolate cake foundation by combining dry ingredients in a mixing bowl, ensuring an even distribution of flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Incorporate wet ingredients into the dry mixture, blending thoroughly with an electric mixer for 2 minutes until smooth and consistent.
- Gently fold in boiling water, creating a thin, silky batter that will yield a moist cake texture.
- Divide the batter equally between two greased 9-inch round cake pans, ensuring even coverage.
- Bake at 350°F (175°C) for 30-35 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cake layers to rest in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Whip cream cheese until velvety smooth, gradually adding sugar and almond extract for enhanced flavor profile.
- Gently fold whipped heavy cream into the cheese mixture, creating a light and airy filling.
- Integrate toasted sliced almonds into the cheesecake filling for added crunch and nutty essence.
- Prepare chocolate ganache by heating cream until it reaches a gentle simmer, then pouring over chopped chocolate.
- Allow chocolate and cream to meld for several minutes, then stir until achieving a glossy, uniform consistency.
- Assemble the cake by placing the first chocolate layer on a serving plate, spreading the almond cheesecake filling evenly.
- Position the second chocolate cake layer atop the filling, creating a decadent two-tier structure.
- Drizzle warm chocolate ganache over the cake, allowing it to cascade elegantly down the sides.
- Garnish with additional toasted sliced almonds for visual appeal and textural contrast.
- Refrigerate the cake for a minimum of 1 hour, enabling the filling and ganache to set and intensify flavors.
Notes
- Achieve a super moist chocolate cake by not overmixing the batter, which prevents developing tough gluten strands that make cakes dense.
- Enhance almond flavor by toasting nuts beforehand, releasing deeper, nuttier notes that complement the cheesecake’s creamy texture.
- Prevent ganache from breaking by ensuring cream is hot but not boiling when mixing with chocolate, creating a smooth, glossy finish.
- Modify for gluten-free diets by substituting regular flour with almond or gluten-free flour blend, maintaining the cake’s rich chocolate essence.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 551.00
- Sugar: 36.29 g
- Sodium: 357.83 mg
- Fat: 32.98 g
- Saturated Fat: 13.69 g
- Unsaturated Fat: 19.29 g
- Trans Fat: 0.58 g
- Carbohydrates: 54.17 g
- Fiber: 3.17 g
- Protein: 6.85 g
- Cholesterol: 67.42 mg