Chocolate Chocolate Pudding Cake With Chocolate Ganache

Directions

1. Preheat oven to 350 degrees. Butter two 9- by 2-inch round cake pans and coat each with 1 Tbsp. sugar.
2. For the cake: In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine Large eggs and 1 c. of sugar. Beat on medium-high speed till the mix is pale yellow, thick, and has tripled in volume, about 8 min. In a separate, large mixing bowl, sift together the cocoa, flour, and baking pwdr. Fold cocoa mix into the egg mix to combine completely, till mix is smooth.
3. Divide cake batter proportionately between 2 cake pans. Bake for 25 min, or possibly till cake springs back when touched. Cold cakes for 15 min. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cold to room temperature.
4. For the Pudding: Combine 1/2 c. of the cream with the cornstarch in a small bowl and stir to make a paste. Combine paste with remaining 3 1/2 c. cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan. Using a wire whisk, stir the mix till it is well blended. Over low heat, whisk cream mix till chocolate melts thoroughly. Cook the mix, stirring frequently, till it becomes very thick, about 25 min. Pour pudding into a large bowl. Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming. Let cold to room temperature.
5. To Assemble the Cake: Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pcs of cake with a serrated knife so which it is smooth and even on all sides.) Brush the tops of three layers each with 1/4 c. of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 1 1/2 c. of the pudding proportionately on top of the layer. Top with a second layer of cake. Spread 1 1/2 c. of pudding proportionately over it. Repeat the same process with the third layer. Top with the fourth layer. Refrigeratein the refrigerator for 2 hrs.
6. For the Ganache: In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point. Remove from heat and add in minced chocolate. With a whisk, stir till chocolate is completely melted and mix is smooth. Combine the cream and minced chocolate in a medium-size nonstick saucepan over medium heat. Stir till the chocolate is completely melted and the mix is smooth. Pour ganache over the top of chilled cake, allowing overflow to drip down the sides. Cold slightly. Carefully remove the cake from the wire rack. Refrigeratefor at least 6 hrs.
7. For the Garnish: In a medium-sized saucepan, add in 3-inches of water. Boil water and reduce to a simmer. Place semisweet chips in stainless-steel bowl and place bowl over simmering water. Stir chocolate till melted to smooth consistency. Line a baking sheet with parchment and spread melted chocolate proportionately across sheet. Refrigeratein refrigerator till set, about 1 hour. Break the chocolate into large, shard-like pcs. To garnish on cake, place chocolate shards on top of the cake vertically at various angles. Sprinkle with confectioner's sugar.
8. This recipe yields 10 servings.