Ingredients for Pf Changs Great Wall Of Chocolate Cake
- Unsweetened Chocolate
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Unsalted Butter
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup milk
- Bittersweet Chocolate
- Heavy Cream
- Seedless Raspberry Jam
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How to Make Pf Changs Great Wall Of Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate frosting:
- In a large bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar and cocoa powder, beating until smooth and creamy.
- Add the milk and vanilla extract, and beat until the frosting is light and fluffy.
- Once the cakes are completely cool, frost the first layer with a generous amount of frosting.
- Top with the second cake layer and frost again.
- Place the final cake layer on top and frost the entire cake.
- Decorate as desired. Consider chocolate shavings, fresh berries, or chocolate ganache for an extra touch of elegance.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
118g
Fat
106g
Carbs
17g