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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10237.2 Kcal (42861 kJ)
Calories from fat	5323.68 Kcal
		% Daily Value*
Total Fat	591.52g	910%
Cholesterol	2356.9mg	786%
Sodium	4134.11mg	172%
Potassium	2270.81mg	48%
Total Carbs	1201.52g	401%
Sugars	694.49g	2778%
Dietary Fiber	83.77g	335%
Protein	130.34g	261%
Vitamin C	7.2mg	12%
Vitamin A	0.3mg	9%
Iron	47.2mg	262%
Calcium	1371.1mg	137%

Amount Per 100 g
Calories	338.27 Kcal (1416 kJ)
Calories from fat	175.91 Kcal
		% Daily Value*
Total Fat	19.55g	910%
Cholesterol	77.88mg	786%
Sodium	136.6mg	172%
Potassium	75.03mg	48%
Total Carbs	39.7g	401%
Sugars	22.95g	2778%
Dietary Fiber	2.77g	335%
Protein	4.31g	261%
Vitamin C	0.2mg	12%
Iron	1.6mg	262%
Calcium	45.3mg	137%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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