Awesome cake! The cake has a rich, chocolate taste. Almost a brownie-like taste instead of the usual bland chocolate cake. The ganache frosting is yummy (I used part bittersweet/part semi-sweet chocolate) and I warmed the raspberry jam and served it as a sauce on the side. I don't have 2 round cake pans so I baked it in a 9 x 13 and then cut it in half and stacked it.
Truly an amazing cake! I made it for the family and they lvdd it just as much. I would recommend this any day of the week. The frosting was divine and the cake itself was light, soft, and fluffy. Excellent!
Not even close to the Great Wall of chocolate better off with a devils food box cake.
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.
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.
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.