PF CHANGS GREAT WALL OF CHOCOLATE CAKE

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Make and share this Pf Changs Great Wall of Chocolate Cake recipe from Food.com.

Provided by CIndytc

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 15

5 ounces unsweetened chocolate, coarsely chopped
2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 1/4 cups milk, at room temperature
18 ounces bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1/3 cup seedless raspberry jam
1/4 cup unsalted butter, cut into 1/2-inch cubes
1 pinch salt
1 1/2 teaspoons vanilla extract

Steps:

  • Cake:.
  • Heat the oven to 350 degrees. Lightly butter 2 - 9" round cake pans. LIne the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess.
  • In a microwave-sage bowl, melt the chocolate on High for 1 to 2 minutes, or until melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes.
  • In a large bowl, stir the flour, baking powder and salt together with a whisk.
  • In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully invert the cake layers onto the rack and cool completely.
  • To make Frosting:.
  • Place the chocolate into a large bowl.
  • In a saucepan, bring the cream, rspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract.
  • Cover with plastic wrap and let the frosing thicken overnight at room temperature or refrigerate it for no longer then 1 1/2 hours.
  • To assemble Cake:.
  • Place one layer on a serving plate, Spread frosing over the cake and top with the second cake layer. Frost the outside of the cake first, then the top.
  • Store in refrigerator until ready to serve.

Harry Browne
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This cake is perfect for any occasion. It's delicious, beautiful, and sure to impress your guests.


MD. Anis Anis
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I made this cake for a bake sale, and it was a huge success! Everyone loved it.


Ridima Magar
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This cake is a bit time-consuming to make, but it's worth it. It's so delicious and impressive-looking.


Sean Rendelle
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I've tried many chocolate cake recipes, but this one is by far the best. It's always a crowd-pleaser.


Jan janii
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This cake is perfect for chocolate lovers. It's rich, moist, and has a delicious ganache frosting.


Taranom Goodarzi
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I made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he's ever had.


roshan Budhathoki
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This cake is definitely worth the effort. It's so delicious and impressive-looking.


Anita Badu
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I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked.


Tubista Tekalgen
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The cake was a little too sweet for my taste, but the ganache frosting was amazing.


Shah Bacha
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This cake is so rich and decadent, it's like something you'd get at a fancy restaurant. I highly recommend it for special occasions.


Mahbubur Rahman
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I've made this cake several times now, and it always turns out perfect. It's my go-to recipe for chocolate cake.


Liam Whatley
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This cake was a hit at my dinner party! It was so moist and chocolatey, and the ganache frosting was the perfect finishing touch. I will definitely be making this again.


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