Cakes & Baking

Chocolate Chocolate Pudding Cake with Chocolate Ganache

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Lora Schoeder

“Recipe courtesy of Emeril Lagasse. I purchased this from and had to portion.”

Prepared In:
9hrs 13mins





  • for the cake

  • 8


  • 1

    cup sugar

  • 2

    tablespoons sugar

  • 13

    cup unsweetened cocoa powder

  • 1

    cup flour

  • 1

    teaspoon baking powder

  • 2

    tablespoons butter

  • 34

    cup Big Marnier

  • for the pudding

  • 4

    cups heavy cream

  • 12

    cup cornstarch

  • 1

    cup sugar

  • 5

    ounces semi-candy chocolate chips

  • 2

    teaspoons pure vanilla extract

  • for the ganache

  • 2

    cups heavy cream

  • 1 12

    lbs semi-candy chocolate baking squares, chopped

  • for the garnish

  • 11

    ounces semi-candy chocolate chips

  • 1

    tablespoon confectioners’ sugar


  • 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.

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