Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pf Changs Great Wall of Chocolate Cake Recipe
    Lost? Site Map

    Pf Changs Great Wall of Chocolate Cake

    Pf Changs Great Wall of Chocolate Cake. Photo by Tuesday54

    1/3 Photos of Pf Changs Great Wall of Chocolate Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    CIndytc's Note:

    A copycat recipe from PF Changs...

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Chocolate Ganache Frosting

    Directions:

    1. 1
      Cake:.
    2. 2
      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.
    3. 3
      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.
    4. 4
      In a large bowl, stir the flour, baking powder and salt together with a whisk.
    5. 5
      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.
    6. 6
      To make Frosting:.
    7. 7
      Place the chocolate into a large bowl.
    8. 8
      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.
    9. 9
      Cover with plastic wrap and let the frosing thicken overnight at room temperature or refrigerate it for no longer then 1 1/2 hours.
    10. 10
      To assemble Cake:.
    11. 11
      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.
    12. 12
      Store in refrigerator until ready to serve.

    Ratings & Reviews:

    • on March 26, 2011

      25

      As a chocolate cake this recipe is good but it doesn't come close to the richness and flavor of the original. The original is moist and much darker in color. The original cake portion literally melts in your mouth. The copy-cat frosting is good as well but is not as smooth as the original and lacks the texture and flavor as well. The finished product was comparable in size and stature to the original and is a very impressive cake. The recipe needs to be refined further to capture the true nature of the original. I would not recommend making this unless you like a very, very dry cake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2010

      I think that the frosting and cake were good, HOWEVER.. 18 oz of chocolate for the frosting made way to much!! I frosted both cakes and have some left over! I think I can frost about three more cakes +. I was a little irritated because the 4 oz Bittersweet chocolate bars cost almost three dollars a piece...and i have more frosting than I can handle now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2009

      35

      I was really disappointed in the cake. The cake itself was dry. I cut each layer in half giving me 4 layers (since the PF Chang cake is 6 layers). The frosting was good and I think part semi-sweet chocolate might have helped. The cake was better the next day but I wouldn't make it again. And if this is what the restaurant cake tastes like I won't bother to order one.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Pf Changs Great Wall of Chocolate Cake

    Serving Size: 1 (197 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 486.7
     
    Calories from Fat 270
    55%
    Total Fat 30.0 g
    46%
    Saturated Fat 18.4 g
    92%
    Cholesterol 131.4 mg
    43%
    Sodium 184.8 mg
    7%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 1.0 g
    4%
    Sugars 29.5 g
    118%
    Protein 5.7 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites