Chocolate Chocolate Pudding Cake With Chocolate Ganache P Recipe

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Servings: 1



  1. STOCKING TIP: Tempering is a technique by that chocolate is stabilized through a melting and cooling process, thereby making it more malleable and glossy. Tempering chocolate isn't necessary for most recipes, but it is often done when the chocolate is used for icing a cake such as this one.
  2. 1. Preheat the oven to 350 degrees F.
  3. For the Cake
  4. 2. Put the Large eggs and 1 c. of the sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed till the mix is pale yellow, thick and has tripled in volume, about 8 min, using the mixer.
  5. 3. Sift the cocoa, flour and baking pwdr together in another large mixing bowl. Add in the egg mix and fold to mix thoroughly so the mix is smooth.
  6. 4. Grease two 9-x-2-inch round cake pans with the butter. Sprinkle each with a Tbsp. of the remaining sugar. Pour the cake batter proportionately into the pans and bake till the cakes spring back when touched, about 25 min.
  7. 5. Let cold for about two min. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. Let cold completely.
  8. For the Pudding
  9. 6. Combine 1/2 c. of the cream with the cornstarch in a small bowl and stir to make a paste. Combine the paste with the remaining 3 1/2 c. cream, the sugar, the chocolate chips and the vanilla in a large nonstick saucepan. Using a wire whisk, stir the mix till it is well blended. Put the saucepan over medium-low heat and whisk constantly till the chocolate melts thoroughly. Cook the mix, stirring often, till it becomes very thick, like pudding, about 25 min. Pour the mix into a bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cold to room temperature.
  10. To Assemble the Cake
  11. 7. Line a baking pan with parchment or possibly waxed 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 c. 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 c. of the pudding proportionately on top of the layer. Top with a second layer of cake. Spread 1 1/2 c. of pudding proportionately over it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pcs of cake with a serrated knife so which it is smooth and even on all sides. Refrigeratefor 2 hrs.
  12. To Make the Ganache
  13. 8. Combine the cream and minced chocolate in a medium-size nonstick saucepan over medium heat. Stir till the chocolate is completely melted and the mix is smooth. Remove from the heat and stir to cold, lifting the mix out of the pot several times with a rubber spatula or possibly wooden spoon till it cools slightly. It should be glossy and slightly thick. This is the tempering process.
  14. 9. Spoon the mix onto the top of the chilled cake, allowing the overflow to drip down the sides. Cold slightly. Carefully remove the cake from the wire rack. Refrigeratefor at least 6 hrs.
  15. For the Garnish
  16. 10. Heat the semisweet chocolate chips in a stainless-steel bowl set over
  17. continued in part 2


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