Chocolate Chocolate Pudding Cake with Chocolate Ganache

• for the cake
  

• 8
  

  eggs
  

• 1
  

  cup sugar
  

• 2
  

  tablespoons sugar
  

• ¹⁄₃
  

  cup unsweetened cocoa powder
  

• 1
  

  cup flour
  

• 1
  

  teaspoon baking powder
  

• 2
  

  tablespoons butter
  

• ³⁄₄
  

  cup Big Marnier
  

• for the pudding
  

• 4
  

  cups heavy cream
  

• ¹⁄₂
  

  cup cornstarch
  

• 1
  

  cup sugar
  

• 5
  

  ounces semi-candy chocolate chips
  

• 2
  

  teaspoons pure vanilla extract
  

• for the ganache
  

• 2
  

  cups heavy cream
  

• 1 ¹⁄₂
  

  lbs semi-candy chocolate baking squares, chopped
  

• for the garnish
  

• 11
  

  ounces semi-candy chocolate chips
  

• 1
  

  tablespoon confectioners’ sugar
  

directions

• Preheat oven to 350 degrees F.
• Coat two 9 by 2-stride cake pans with butter and coat each and every with 1 Tablespoon sugar.
• ————-For the cake————–.
• In a enormous mixing bowl of a standing mixer, fitted with inch attachment, mix eggs and 1 cup of sugar.
• Beat on medium-excessive slump till the combination is pale yellow, thick, and has tripled in quantity, about 8 minutes.
• In a separate mixing bowl sift collectively the cocoa, flour, and baking powder.
• Fold cocoa mixture into the egg mixture to combine fully, till mixture is subtle.
• Divide cake batter evenly into two cake pans.
• Bake for 25 minutes, or till cake springs abet when touched.
• Chilly desserts for quarter-hour.
• Loosen desserts from pans and unmold onto wire rack.
• Chilly to room temperature.
• ————-For the pudding——————-.
• Mix 1/2 cup of the cream with the cornstarch in a little bowl and trail to catch a paste.
• Mix the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a enormous nonstick saucepan.
• The usage of a wire inch, trail the combination till it is a long way successfully blended.
• Over low heat, inch cream mixture till chocolate melts thoroughly.
• Cook dinner the combination, stirring usually, till it turns into very thick, about 25 minutes.
• Pour pudding into a enormous bowl.
• Duvet with plastic wrap, overlaying surface of pudding with the plastic to stop a skin from forming.
• Let frigid to room temperature.
• —————-To assemble the cake—————-.
• Line a baking sheet with parchment paper and spot a wire rack over it.
• The usage of a serrated knife, reduce each and every cake in half horizontally.
• Brush the tops of three layers each and every with 1/4 cup of the Big Marnier.
• Space the bottom layer on a 9-stride round of cardboard and tell it on the wire rack.
• Unfold 1 1/2 cups of the pudding evenly on top of the layer.
• Top with a second layer of cake.
• Unfold 1 1/2 cups of pudding evenly over it.
• Repeat for the third layer.
• Top with the fourth layer.
• Kick again within the refridgerator for 2 hours.
• —————-For the ganache————-.
• In a medium-sized nonstick saucepan over medium heat, heat cream fine below boiling level.
• Retract away from heat and add chopped chocolate.
• With a inch, trail till chocolate is fully melted and mixture is subtle.
• Pour ganache over the tip of chilled cake, allowing overflow to drip down the aspects.
• Chilly barely.
• Fastidiously intention shut the cake from the wire rack.
• Kick again for now not decrease than 6 hours.
• ———–For the garnish————-.
• In a medium-sized saucepan, add 3-inches of water.
• Boil water and reduce to a simmer.
• Space semisweet chips in a stainless-steel bowl and spot bowl over simmering water.
• Dart chocolate till melted to a subtle consistency.
• Line a baking sheet with parchment paper and unfold melted chocolate evenly across sheet.
• Kick again in refrigerator till tell, about 1 hour.
• Spoil the chocolate into enormous shard-love pieces.
• Space chocolate shards on top of the cake vertically at diversified angles.
• Sprinkle with confectioners’ sugar.