Chocolate Chocolate Pudding Cake with Chocolate Ganache
Description: Indulge in the ultimate chocolate experience with this decadent Chocolate Chocolate Pudding Cake with a luscious Chocolate Ganache topping. Perfect for any occasion, this rich and moist cake is sure to impress your guests and satisfy your sweet cravings.
Rating: ⭐⭐⭐⭐⭐ (5/5)
Review Count: 10
Calories per Serving: 1134.8
Servings: 12
Prep Time: 0 hours
Cook Time: 9 hours and 13 minutes
Total Time: 9 hours and 13 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 | Eggs |
| 1 | Cup Sugar |
| 2 | Cups Flour |
| 1/3 | Cup Cocoa |
| 1 | Tablespoon Baking Powder |
| 1 | Cup Butter |
| 1 | Tablespoon Grand Marnier |
| 2 | Cups Heavy Cream |
| 3/4 | Cup Cornstarch |
| 4 | Cups Sugar |
| 1/2 | Teaspoon Pure Vanilla Extract |
| 1 | Cup Chocolate Chips |
| 5 | Cups Confectioners’ Sugar |
Instructions:
- Preheat your oven to 350 degrees F.
- Coat two 9 by 2-inch cake pans with butter and sprinkle each with 1 tablespoon of sugar.
For the Cake:
- In a large mixing bowl, using a standing mixer fitted with a whisk attachment, combine eggs and 1 cup of sugar.
- Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
- In a separate mixing bowl, sift together cocoa, flour, and baking powder.
- Fold the cocoa mixture into the egg mixture until completely combined and smooth.
- Divide the cake batter evenly into the two prepared cake pans.
- Bake for 25 minutes or until the cakes spring back when touched.
- Cool the cakes in the pans for 15 minutes, then loosen them and unmold onto wire racks to cool completely.
For the Pudding:
- Combine 1/2 cup of cream with cornstarch in a small bowl to make a paste.
- Combine the paste with the remaining 3 1/2 cups of cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
- Stir the mixture with a wire whisk until well blended.
- Over low heat, whisk the cream mixture until the chocolate melts thoroughly.
- Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
- Pour the pudding into a large bowl, cover with plastic wrap, and let cool to room temperature.
To Assemble the Cake:
- Line a baking sheet with parchment paper and place a wire rack over it.
- Using a serrated knife, cut each cake horizontally into two layers.
- Brush the tops of the three layers with 1/4 cup of Grand Marnier each.
- Place the bottom layer on a 9-inch round cardboard and set it on the wire rack.
- Spread 1 1/2 cups of pudding evenly over the layer, then top with a second cake layer.
- Repeat the process with another layer of pudding and cake, then top with the fourth layer.
- Chill the assembled cake in the refrigerator for 2 hours.
For the Ganache:
- In a medium-sized nonstick saucepan, heat cream over medium heat until just under boiling point.
- Remove from heat and add chopped chocolate, stirring until melted and smooth.
- Pour the ganache over the chilled cake, allowing it to overflow down the sides.
- Cool the cake slightly, then carefully remove it from the wire rack and chill for at least 6 hours.
For the Garnish:
- In a medium-sized saucepan, bring 3 inches of water to a boil, then reduce to a simmer.
- Place semisweet chips in a stainless steel bowl over the simmering water, stirring until melted and smooth.
- Line a baking sheet with parchment paper and spread the melted chocolate evenly across it.
- Chill in the refrigerator until set, about 1 hour, then break into large shard-like pieces.
- Place the chocolate shards on top of the cake vertically at various angles and sprinkle with confectioners’ sugar.
Indulge in the heavenly richness of this Chocolate Chocolate Pudding Cake with Chocolate Ganache, a delightful treat that will surely satisfy your chocolate cravings and impress any dessert lover! 🍫🍰
