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P.F. Chang's Great Wall of Chocolate Cake Recipe
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P.F. Chang's Great Wall of Chocolate Cake Recipe

P.F. Chang's Great Wall of Chocolate Cake is a decadent dessert masterpiece, featuring layers of rich chocolate cake with a gooey fudge center, accompanied by a scoop of vanilla ice cream, creating a indulgent and satisfying treat. Make our P.F. Chang's Great Wall of Chocolate Cake Recipe at home. With our Secret Restaurant Recipe your Great Wall of Chocolate Cake will taste just like P.F. Chang's.
Prep Time45 minutes
Active Time30 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 45 minutes
Course: Dessert, Kid Favorite, Sweet
Cuisine: American, Asian, Chinese
Keyword: Asian, Cake, Chinese Restaurant, Chocolate, P.F. Chang's
Yield: 8 Pieces

Ingredients

Cake

  • 5 ounces unsweetened Chocolate coarsely chopped
  • 2 cups Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 3/4 cup unsalted Butter softened
  • 1 1/2 cups Sugar
  • 2 teaspoons Vanilla Extract
  • 3 large Eggs at room temperature
  • 1 1/4 cups Milk at room temperature

Chocolate Ganache Frosting

  • 18 ounces Bittersweet Chocolate finely chopped
  • 1 1/2 cups Heavy Cream
  • 1/3 cup seedless Raspberry Jam
  • 1/4 cup unsalted Butter cut into 1/2-inch cubes
  • 1 pinch Salt
  • 1 1/2 teaspoons Vanilla Extract
  • 1 bag Semi-Sweet Chocolate Chips

Instructions

Cake

  • Preheat oven to 350°F.
  • Lightly butter two 9-inch round cake pans. Line the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess. Set aside.
  • Place 5 ounces unsweetened chocolate in a microwave-safe bowl. Melt chocolate in microwave on high for 1 to 2 minutes, or until fully melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes.
  • In a large bowl, add flour, baking powder and 1/4 teaspoon salt. Whisk to mix together.
  • In another large bowl add 3/4 cup unsalted butter and sugar. Beat, using a handheld electric mixer, until combined.
  • Beat in melted chocolate and 2 teaspoons vanilla extract.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture and milk in thirds, beating until just combined.
  • Scrape the batter equally into prepared pans and spread evenly.
  • Place in preheated oven and bake 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean.
  • Transfer the pans to a wire rack. Cool 10 minutes.
  • Carefully invert the cake layers onto the rack and cool completely.

Chocolate Ganache Frosting

  • Place 18 ounces bittersweet chocolate into a large bowl.
  • Pour heavy cream into a saucepan. Place over medium heat.
  • Add 1/4 cup unsalted raspberry jam, 1/4 cup unsalted butter and 1 pinch salt. Bring mixture just to a boil.
  • Remove from heat and pour over chocolate. Let it stand for 1 minute. Whisk until smooth.
  • Add vanilla extract. Mix to combine.
  • Cover bowl with plastic wrap and allow frosting to thicken overnight at room temperature or refrigerate for no longer then 1 1/2 hours.

Assemble P.F. Chang's Great Wall of Chocolate Cake

  • Place one cake layer on a serving plate.
  • Spread frosting over cake.
  • Top with the second cake layer.
  • Frost the outside of the cake first, then the top.
  • Using your hand, press chocolate chips into the frosting on the sides of the cake.
  • Store in refrigerator until ready to serve.

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