Chocolate Chocolate Pudding Cake with Chocolate Ganache

Recipe by Lora Schoeder
READY IN: 9hrs 13mins
YIELD: 1 cake




  • Preheat oven to 350 degrees F.
  • Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
  • -------------For the cake--------------.
  • In a large mixing bowl of a standing mixer, fitted with 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 the cocoa, flour, and baking powder.
  • Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
  • Divide cake batter evenly into two cake pans.
  • Bake for 25 minutes, or until cake springs back when touched.
  • Cool cakes for 15 minutes.
  • Loosen cakes from pans and unmold onto wire rack.
  • Cool to room temperature.
  • -------------For the pudding-------------------.
  • Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
  • Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
  • Using a wire whisk, stir the mixture until it is well blended.
  • Over low heat, whisk cream mixture until chocolate melts thoroughly.
  • Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
  • Pour pudding into a large bowl.
  • Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
  • 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 in half horizontally.
  • Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
  • Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
  • Spread 1 1/2 cups of the pudding evenly on top of the layer.
  • Top with a second layer of cake.
  • Spread 1 1/2 cups of pudding evenly over it.
  • Repeat for the third layer.
  • Top with the fourth layer.
  • Chill in the refridgerator for 2 hours.
  • ----------------For the ganache-------------.
  • In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
  • Remove from heat and add chopped chocolate.
  • With a whisk, stir until chocolate is completely melted and mixture is smooth.
  • Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
  • Cool slightly.
  • Carefully remove the cake from the wire rack.
  • Chill for at least 6 hours.
  • -----------For the garnish-------------.
  • In a medium-sized saucepan, add 3-inches of water.
  • Boil water and reduce to a simmer.
  • Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
  • Stir chocolate until melted to a smooth consistency.
  • Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
  • Chill in refrigerator until set, about 1 hour.
  • Break the chocolate into large shard-like pieces.
  • Place chocolate shards on top of the cake vertically at various angles.
  • Sprinkle with confectioners' sugar.