Great Wall of Chocolate from P.F. Chang's features layers of rich chocolate cake, velvety chocolate mousse, and crisp chocolate wafers, topped with whipped cream and chocolate drizzle, delivering an indulgent and visually stunning dessert experience.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Whisk
- Offset spatula
- Cake pans (round)
- Cooling racks
- Serrated knife (for leveling/cutting layers)
- Baking sheets
- Parchment paper
- Saucepan (for melting chocolate)
- Heatproof bowl (for double boiler)
- Wire rack (for assembling or glazing)
- Pastry bag (for whipped cream)
- Piping tip (for decorative whipping)
- Cake turntable (optional, for assembly)
- Spoon or squeeze bottle (for chocolate drizzle)
- Refrigerator (for chilling layers/assembled cake)
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 12 oz semisweet chocolate (for mousse and drizzle)
- 2 cups heavy whipping cream (for mousse and whipped cream)
- 1/4 cup powdered sugar
- 1 tablespoon gelatin (optional, for mousse stability)
- 8 oz crisp chocolate wafers
- 1/4 cup whole milk (for melting chocolate or mousse, if needed)
- Chocolate sprinkles (optional, for garnish)
When preparing the Great Wall of Chocolate, use high-quality semisweet chocolate to achieve the rich mousse and drizzle flavor that defines the dessert. Make sure to measure flour and sugar accurately with proper measuring cups to maintain the cake's texture and sweetness balance. For the mousse, heavy whipping cream should be cold for best whipping results, and the optional gelatin can help stabilize your mousse for smoother layers. Use crisp chocolate wafers to add necessary crunch, balancing the creamy and rich components of the dessert. Your homemade version of the Great Wall of Chocolate from P.F. Chang's copycat menu will impress with its layered depth and authentic taste.
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line round cake pans with parchment paper.
- In a mixing bowl, whisk flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, blend buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add wet ingredients to dry ingredients; mix until combined.
- Slowly add hot water to the batter; mix until smooth.
- Divide batter evenly between prepared cake pans.
- Bake cakes for 28–32 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn onto racks to cool completely.
- Optional: Level cakes with serrated knife for even layers.
- For chocolate mousse, melt 8 oz semisweet chocolate using a double boiler or microwave; let cool slightly.
- If using gelatin, bloom it in a small amount of cold water, then dissolve with a bit of hot milk.
- Whip 1 1/2 cups heavy cream with powdered sugar until soft peaks form.
- Gently fold whipped cream into melted chocolate; add gelatin mixture for extra stability if desired.
- Chill chocolate mousse in refrigerator until firm (30–60 minutes).
- For whipped cream topping, whip remaining 1/2 cup heavy cream with a little powdered sugar until stiff peaks form.
- Cut cooled cakes into layers (2–3 layers total).
- Place first cake layer on cake board or turntable.
- Spread a thick, even layer of chocolate mousse over cake using offset spatula.
- Add a layer of chocolate wafers on top of mousse.
- Place next cake layer on top; repeat process: add mousse, wafers, then cake layer(s).
- Spread a final layer of chocolate mousse over top and sides for smooth finish.
- Chill assembled cake to set mousse and layers (at least 1 hour).
- Melt remaining chocolate with a splash of milk for drizzle; let cool to lukewarm.
- Drizzle melted chocolate over cake using a spoon or squeeze bottle.
- Pipe whipped cream rosettes decoratively with pastry bag on top of cake.
- Garnish with chocolate sprinkles, if desired.
- Slice and serve chilled.
Substitution
The Great Wall of Chocolate from P.F. Chang's copycat recipe combines moist chocolate cake, smooth chocolate mousse, and crunchy chocolate wafers for an impressive layered dessert. If you don't have buttermilk on hand, substitute with a mixture of milk and a tablespoon of vinegar or lemon juice to achieve similar acidity and moisture. When semisweet chocolate is unavailable, bittersweet or dark chocolate can be used, adjusting sugar levels if needed to maintain balance. Gelatin is optional for mousse firmness, so you can omit it for a lighter texture, but chilling the mousse longer helps it set properly. Your whipped cream can be stabilized with a small amount of powdered sugar or cornstarch to hold shapes better during decoration.
Tips
Ensure your cake pans are properly greased and lined with parchment paper to prevent sticking and achieve clean edges when removing the cake. When incorporating hot water into the batter, add it slowly while mixing to maintain a smooth consistency without overworking the flour, which can cause toughness. For mousse stability, if you choose to use gelatin, fully dissolve it in warm milk before folding into the whipped cream and chocolate mixture to avoid lumps. Use an offset spatula and an optional cake turntable for even layering and smooth frosting application, while chilling the assembled cake for at least an hour helps the chocolate mousse set perfectly.
Nutritions
The Great Wall of Chocolate from P.F. Chang's is a rich dessert that combines all-purpose flour, granulated sugar, and unsweetened cocoa powder as its base, contributing significant carbohydrates and calories. Semisweet chocolate and heavy whipping cream add higher levels of fat and sugars, while eggs and buttermilk provide protein and some essential nutrients. This dessert is indulgent, with a high calorie density primarily from sugars and fats, making portion control important to maintain balance. If you're watching your diet, you should be mindful of the sugar and fat content in each serving.
Storage
Store the Great Wall of Chocolate cake covered loosely with plastic wrap or in an airtight container to maintain moisture and prevent it from absorbing refrigerator odors. Keep the dessert refrigerated at around 35-40degF (2-4degC) to preserve the mousse texture and whipped cream freshness. Allow the cake to sit at room temperature for 10-15 minutes before serving for optimal flavor and texture.
Variation or Alternatives
You can replace semisweet chocolate with dark or milk chocolate depending on your taste preference; this will slightly alter the richness and sweetness of the mousse and drizzle. For a nutty twist, try incorporating finely chopped toasted hazelnuts or almonds between the chocolate wafer layers. Instead of buttermilk, you may use plain yogurt or sour cream to maintain moistness and add a subtle tang to the cake batter. To elevate the texture, consider folding in finely crushed chocolate cookies or espresso powder into the mousse for added depth and complexity.
Allergies
The Great Wall of Chocolate contains common allergens such as eggs, dairy from buttermilk, heavy whipping cream, and whole milk, as well as gluten from all-purpose flour. If you have allergies to any of these ingredients or sensitivity to gelatin, which may be used to stabilize the mousse, you should avoid this dessert to prevent adverse reactions. Always check ingredient labels and notify your server of any allergies when dining out.
Why this recipe?
The Great Wall of Chocolate at P.F. Chang's is celebrated for its rich, indulgent layers of chocolate, combining textures and flavors that delight dessert lovers. It features a decadent blend of molten chocolate cake, chocolate ice cream, and rich ganache, creating a memorable experience that is both visually impressive and satisfying to your sweet tooth. Making a copycat version allows you to recreate this iconic dessert at home, customizing the ingredients to suit your taste while enjoying a cost-effective and convenient treat. Your homemade Great Wall of Chocolate can bring the luxurious flavors and presentation of P.F. Chang's right to your dining table.