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Great Wall of Chocolate Cake

Yasser
What if you could build an edible monument of pure chocolate indulgence? The Great Wall of Chocolate Cake is not just a dessert—it’s a towering masterpiece that marries rich chocolate layers with luxurious raspberry ganache. This recipe transforms simple ingredients into a showstopping cake that will impress even the most discerning chocolate lovers.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 4 minutes
Servings 12
Calories 620 kcal

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 granulated sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 1/4 cups milk

Chocolate Raspberry Ganache Frosting

  • 18 oz bittersweet chocolate (60% to 70% cacao), finely chopped from bar chocolate
  • 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

Optional Exterior

  • Mini chocolate chips, for pressing into the sides

Instructions
 

Chocolate Cake

  • Preheat oven to 175°C (350°F). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust the sides with flour.
  • Melt the unsweetened chocolate and set aside to cool for at least 10 minutes.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, then mix in the vanilla extract.
  • Mix in the cooled melted chocolate until fully combined.
  • Add the dry ingredients and milk in alternating thirds, beginning and ending with the dry ingredients. Mix on low speed until just combined.
  • Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Chocolate Raspberry Ganache Frosting

  • Place the finely chopped bittersweet chocolate in a large heatproof bowl.
  • In a small saucepan, combine the heavy cream, raspberry jam, butter, and salt. Heat over medium until it just reaches a simmer. Do not boil.
  • Pour the hot cream mixture over the chopped chocolate. Wait 60 seconds without stirring, then whisk until smooth and glossy. Stir in the vanilla extract.
  • Let the ganache thicken at room temperature overnight, or refrigerate for 1 to 1 1/2 hours, checking frequently.

Assembly

  • Slice each cake horizontally into 3 even layers, giving you 6 layers total.
  • Place the first layer on your serving plate. Spread 3 to 4 tablespoons of ganache evenly over the surface. Repeat with the remaining layers.
  • Apply a thin crumb coat of ganache over the entire cake. Refrigerate for 15 minutes.
  • Apply the final coat of ganache generously, smoothing the sides and top.
  • Press mini chocolate chips into the sides while the ganache is still tacky, if desired.
  • Refrigerate for at least 2 hours to set. Remove 20 minutes before serving.