Pf Changs Great Wall of Chocolate Cake
Indulge in the decadent allure of PF Chang’s Great Wall of Chocolate Cake, a towering masterpiece designed to satisfy even the most intense chocolate cravings. This rich and incredibly moist cake boasts layers of velvety chocolate goodness, thanks to a perfectly balanced blend of cocoa, buttermilk, and a touch of boiling water for ultimate tenderness. Wrapped in a glossy homemade ganache made from semi-sweet chocolate and creamy heavy cream, each slice becomes a luscious symphony of flavor. Perfect for chocolate enthusiasts, this indulgent dessert is not only a show-stopping centerpiece for any celebration but also surprisingly simple to make at home. Whether you dust it with powdered sugar or adorn it with chocolate shavings, this dessert guarantees a slice of heaven in every bite. Follow our step-by-step instructions to recreate this iconic favorite and impress guests with a dessert that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 3 large Eggs
- 1.5 cups Buttermilk
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 2 cups Semi-sweet chocolate chips
- 1 cup Heavy cream
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Slowly stir in the boiling water. The batter will be thin; this is normal, as it ensures a moist cake.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, make the ganache. Heat the heavy cream in a saucepan over medium heat until it begins to simmer (do not boil).
Remove the cream from heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth and glossy. Let the ganache cool slightly so it thickens but is still spreadable.
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate.
Spread a generous layer of ganache over the top of the first cake layer, then place the second cake layer on top.
Use the remaining ganache to frost the entire cake, smoothing it out with a spatula.
For a finishing touch, sift powdered sugar over the top of the cake or add decorative chocolate shavings if desired.
Chill the cake in the refrigerator for at least an hour to set the ganache before serving.
Nutrition Facts
Calories |
7618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.1 g | 500% | |
| Saturated Fat | 158.2 g | 791% | |
| Polyunsaturated Fat | 101.5 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 5561 mg | 242% | |
| Total Carbohydrate | 1083.1 g | 394% | |
| Dietary Fiber | 116.5 g | 416% | |
| Total Sugars | 664.9 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 833 mg | 64% | |
| Iron | 63.0 mg | 350% | |
| Potassium | 4661 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
