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Thick slice of P.F. Chang's Great Wall chocolate layer cake with rich frosting on wooden cutting board

Great Wall of Chocolate Cake (P.F. Chang's Copycat)

Six-layer chocolate cake with raspberry chocolate ganache and chocolate chip exterior. A copycat of P.F. Chang's signature Great Wall of Chocolate dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Setting Time 4 hours
Total Time 1 hour
Servings: 12 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 5 oz unsweetened chocolate melted and cooled
  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 1/4 cups milk
Chocolate Ganache Frosting
  • 18 oz bittersweet chocolate finely chopped, 60-70% cacao
  • 1 1/2 cups heavy cream
  • 1/3 cup seedless raspberry jam
  • 1/4 cup unsalted butter
  • 1 pinch salt
  • 1 1/2 tsp vanilla extract
  • mini chocolate chips optional, for coating exterior

Equipment

  • Two 9-inch round cake pans
  • Parchment Paper
  • Electric mixer (hand or stand)
  • Long serrated knife
  • Offset spatula
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, and dust sides with flour. Melt unsweetened chocolate and cool 10 minutes.
  2. Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla. Mix in cooled melted chocolate.
  3. Add dry ingredients and milk in alternating thirds, starting and ending with dry. Mix on low until just combined. Divide between pans. Bake 25-30 minutes until a toothpick comes out clean. Cool completely.
  4. For ganache: place chopped bittersweet chocolate in a large bowl. Heat cream, raspberry jam, butter, and salt to a simmer (do not boil). Pour over chocolate, wait 60 seconds, then whisk until smooth. Stir in vanilla. Let thicken overnight at room temp or refrigerate 1-1.5 hours.
  5. Slice each cake horizontally into 3 layers using a serrated knife (6 layers total). Stack layers with 3-4 tablespoons of ganache between each. Apply a thin crumb coat, chill 15 minutes, then frost sides and top with remaining ganache.
  6. Press chocolate chips into sides while ganache is tacky (optional). Refrigerate at least 2 hours. Remove 20 minutes before serving. Slice with a hot, clean knife.

Notes

Raspberry jam: Does not make it taste like raspberry. Adds subtle tartness that prevents 18 ounces of chocolate from tasting monotonous. Do not skip.
Chocolate quality: Use chopped bar chocolate for the ganache, not chips. Chips contain stabilizers that prevent smooth melting.
Ganache timing: Overnight at room temp produces the most even consistency. Fridge works in 1-1.5 hours but check frequently to avoid over-firming.
Rest before serving: This cake improves with time. Overnight in the fridge is ideal. The layers bond and the flavor deepens.
Clean slices: Dip your knife in hot water and wipe clean between each cut.