Red Lobster Chocolate Wave Cake Recipe
Love Red Lobster’s desserts? Make the famous Red Lobster Chocolate Wave Cake Recipe at home
Equipment
- 2 round 9-inch cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Saucepan
- Wire rack
- Offset spatula for frosting
- Measuring cups and spoons.
Ingredients
For the Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 cup skim milk powder.
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup of hot coffee or hot water to be used to make a weaker flavor
For the Fudge Filling:
- 1 cup semi-sweet chocolate chips.
- ½ cup heavy cream
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Frosting:
- 1 cup butter unsalted and softened
- 3½ cups powdered sugar
- ½ cup cocoa powder
- ¼ cup heavy cream additional as required
- 1 tsp vanilla extract
- Pinch of salt
To the Chocolate Ganache Drizzle:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips.
- 1 tsp corn syrup to make it shiny, optional
Instructions
Step 1: Prepare the Cake Pans
- Preheat your oven to 350°F (175°C). Prepare 2 round 9-inch pans with butter or non-stick spray, line the bottoms with parchment paper, and dust with a light coating of cocoa powder. This makes your cake layers smooth every time.
Step 2: Make the Cake Batter
- Combine and mix the dry ingredients in a big bowl: flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, add buttermilk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ones and mix partially.
- At this point, gradually pour in the hot coffee and mix at low speed. The batter will be thin - that is just the way to get that rich, moist texture.
Step 3: Bake
- Pop your batter equally in your pans and bake 30-35 minutes or until a toothpick placed in the center comes out clean.
- Allow cakes to cool in pans 10 minutes, then run cakes on a wire rack to cool thoroughly before assembling.
Step 4: Make the Fudge Filling
- Heat the heavy cream in a small saucepan till it is merely simmering. Turn off the heat and add the chocolate chips and butter. Blend until smooth and shiny, and vanilla extract is added. Allow to cool to a thick spreadable consistency.
Step 5: Prepare the Frosting
- Beat the butter in a big bowl until it becomes fluffy. Add sugar powder and cocoa powder gradually. Add the heavy cream, vanilla, and salt. Beat until light, creamy, and smooth, approximately 3- 4 minutes.
- In case it is too thick, splash in more cream. Too thin? Add more powdered sugar.
Step 6: Assemble the Cake
- Put one of the cooled cake layers in a serving plate. Spread fudge filling on top of it in a thick layer. Lay the second cake layer on it.
- Frost the sides and top with your chocolate frosting using an offset spatula and leave it swirled or smooth. This cake is extremely forgiving, rustic does not look bad here!
Step 7: Drizzle with Ganache
- Warm the heavy cream in a small saucepan until it starts boiling. Add the chocolate chips and stir until the mixture is creamy and smooth. You can add corn syrup to have that professional finish.
- Spread the ganache on the frosting cake and allow it to stream down like a gorgeous chocolate waterfall.
Step 8: Chill, Slice, and Serve
- Keep the cake in the refrigerator, about 30 minutes before cutting it, which helps everything get set in the cake.
- Top with a scoop of Vanilla ice cream or whipped cream and serve individually, warm (15 seconds in a microwave oven, when necessary). Heaven on a plate!