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1
Preheat oven to 350 degrees F.
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2
Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
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3
-------------For the cake--------------.
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4
In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
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5
Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
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6
In a separate mixing bowl sift together the cocoa, flour, and baking powder.
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7
Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
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8
Divide cake batter evenly into two cake pans.
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9
Bake for 25 minutes, or until cake springs back when touched.
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10
Cool cakes for 15 minutes.
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11
Loosen cakes from pans and unmold onto wire rack.
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12
Cool to room temperature.
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13
-------------For the pudding-------------------.
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14
Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
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15
Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
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16
Using a wire whisk, stir the mixture until it is well blended.
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17
Over low heat, whisk cream mixture until chocolate melts thoroughly.
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18
Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
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19
Pour pudding into a large bowl.
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20
Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
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21
Let cool to room temperature.
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22
----------------To assemble the cake----------------.
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23
Line a baking sheet with parchment paper and place a wire rack over it.
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24
Using a serrated knife, cut each cake in half horizontally.
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25
Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
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26
Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
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27
Spread 1 1/2 cups of the pudding evenly on top of the layer.
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28
Top with a second layer of cake.
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29
Spread 1 1/2 cups of pudding evenly over it.
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30
Repeat for the third layer.
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31
Top with the fourth layer.
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32
Chill in the refridgerator for 2 hours.
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33
----------------For the ganache-------------.
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34
In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
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35
Remove from heat and add chopped chocolate.
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36
With a whisk, stir until chocolate is completely melted and mixture is smooth.
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37
Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
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38
Cool slightly.
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39
Carefully remove the cake from the wire rack.
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40
Chill for at least 6 hours.
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41
-----------For the garnish-------------.
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42
In a medium-sized saucepan, add 3-inches of water.
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43
Boil water and reduce to a simmer.
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44
Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
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45
Stir chocolate until melted to a smooth consistency.
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46
Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
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47
Chill in refrigerator until set, about 1 hour.
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48
Break the chocolate into large shard-like pieces.
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49
Place chocolate shards on top of the cake vertically at various angles.
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50
Sprinkle with confectioners' sugar.
