Decadent Chocolate Layer Cake
Indulge in this rich and luxurious Decadent Chocolate Layer Cake, inspired by the famous Great Wall of Chocolate Cake from P.F. Chang's. This cake features moist chocolate layers paired with a stunning chocolate ganache frosting, all accented by a hint of raspberry jam. Perfect for special occasions or any chocolate lover's dream, this cake is sure to impress your guests with its velvety texture and rich flavor. Follow this recipe to create a dessert that not only looks fantastic but tastes even better!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Unsweetened chocolate
5 ounces (coarsely chopped)
All-purpose flour
2 cups
Baking powder
2 1/2 teaspoons
Salt
1/4 teaspoon
Unsalted butter
3/4 cup (softened)
Granulated sugar
1 1/2 cups
Vanilla extract
2 teaspoons
Large eggs
3 (at room temperature)
Milk
1 1/4 cups (at room temperature)
Bittersweet chocolate
18 ounces (finely chopped)
Heavy cream
1 1/2 cups
Seedless raspberry jam
1/3 cup
Unsalted butter
1/4 cup (cut into 1/2-inch cubes)
Salt
1 pinch
Vanilla extract
1 1/2 teaspoons
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for the Decadent Chocolate Layer Cake?
This cake is inspired by the famous Great Wall of Chocolate Cake from P.F. Chang's.
What flavor accents the chocolate ganache frosting?
The chocolate ganache frosting is accented with a hint of seedless raspberry jam.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What size cake pans are required for this recipe?
You will need two 9-inch round cake pans.
How should I prepare the cake pans?
Butter the pans, line the bottoms with parchment paper, and dust the sides with flour.
How do I melt the unsweetened chocolate for the batter?
Melt the chopped chocolate in a microwave-safe bowl on High for 1 to 2 minutes, stirring halfway through.
How long should the melted chocolate cool before adding it to the batter?
Let the melted chocolate cool to room temperature for about 10 minutes.
What are the dry ingredients used in the cake?
The dry ingredients include all-purpose flour, baking powder, and salt.
What is the proper way to add eggs to the batter?
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
What is the technique for mixing the flour and milk into the batter?
Gradually mix in the flour mixture and milk in thirds, starting and ending with the flour mixture.
How long does the chocolate cake need to bake?
The cake should bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack.
What kind of chocolate is used for the frosting?
The frosting uses 18 ounces of finely chopped bittersweet chocolate.
How is the ganache liquid prepared?
In a saucepan, combine heavy cream, raspberry jam, butter, and salt, and bring to a gentle boil.
How long should the boiling cream sit on the chocolate?
Pour the boiling cream mixture over the chocolate and let it sit for one minute before whisking.
How long does the frosting take to thicken at room temperature?
The frosting should sit at room temperature overnight to thicken.
Can I refrigerate the frosting to speed up the process?
Yes, but refrigerate for no longer than 1.5 hours to avoid it becoming too hard.
How many layers does this cake have?
This recipe makes two chocolate cake layers.
Where should the finished cake be stored?
Store the finished cake in the refrigerator until you are ready to serve it.
Should the cake be served cold?
For the best texture, allow the cake to sit at room temperature for a short while before slicing and serving.
How much raspberry jam is used in the frosting?
The frosting requires 1/3 cup of seedless raspberry jam.
What type of butter is used in the recipe?
The recipe uses unsalted butter, both in the cake batter and the frosting.
Why is parchment paper used in the cake pans?
Parchment paper ensures that the cake layers do not stick to the bottom of the pans and release easily.
Should the eggs and milk be at room temperature?
Yes, both the eggs and the milk should be at room temperature for proper emulsification into the batter.
What tools are needed for the frosting?
You will need a large mixing bowl, a saucepan, and a whisk.
What is the total number of ingredients needed for this cake?
There are 15 ingredients in total used across the cake and the frosting.
Is the unsweetened chocolate for the batter chopped or whole?
The 5 ounces of unsweetened chocolate should be coarsely chopped.
Does the frosting contain vanilla extract?
Yes, 1.5 teaspoons of vanilla extract are stirred into the frosting after the chocolate is melted.
How should the butter for the frosting be prepared?
The 1/4 cup of unsalted butter for the frosting should be cut into 1/2-inch cubes.
What is the primary leavening agent in this cake?
The primary leavening agent is 2.5 teaspoons of baking powder.