Chocolate Chocolate Pudding Cake With Chocolate Ganache
A showstopper triple-chocolate layer cake: Grand Marnier-soaked génoise layers filled with thick chocolate pudding, covered in chocolate ganache, and garnished with chocolate shards.
Ingredients
- 8 each eggs
- 1 cup sugar, plus 2 tbsp
- 0.3 cup unsweetened cocoa powder
- 1 cup bleached flour
- 1 tsp baking powder
- 2 tbsp butter
- 0.8 cup Grand Marnier
- 4 cup heavy cream, divided
- 0.5 cup cornstarch
- 1 cup sugar (for pudding)
- 5 oz semisweet chocolate chips
- 2 tsp pure vanilla extract
- 1 0.5 lb semisweet chocolate squares, chopped (for ganache)
- 11 oz semisweet chocolate chips (for garnish)
Instructions
- 1
Preheat oven to 350°F. Butter two 9x2-inch round pans and coat with 1 tbsp sugar each. Beat eggs and 1 cup sugar on high speed until pale, thick, and tripled in volume, about 8 minutes. Sift cocoa, flour, and baking powder; fold into egg mixture until smooth. Divide between pans and bake 25 minutes. Cool, then cut each layer in half horizontally.
- 2
For pudding: Make a paste of 1/2 cup cream and cornstarch. Combine with remaining cream, sugar, chocolate chips, and vanilla in a saucepan. Whisk over low heat until chocolate melts. Cook, stirring frequently, until very thick, about 25 minutes. Cool to room temperature.
- 3
To assemble: Brush cake layers with Grand Marnier. Place first layer on a wire rack over a parchment-lined pan. Spread 1/3 of the pudding over the layer. Repeat with remaining layers and pudding. Chill until set.
- 4
For ganache: Heat 2 cups cream just to boiling. Remove and add chopped chocolate. Whisk until smooth. Cool until spreadable. Pour over the chilled cake, letting it drip down the sides. Chill at least 6 hours.
- 5
For garnish: Melt chips and spread on a parchment-lined sheet. Chill until set, then break into large shards. Place shards vertically on top of cake at various angles. Dust with powdered sugar.