Red lobster chocolate wave cake is an amazing and delicious dessert that you will never forget. The combination of rich cocoa, buttery texture, and sweet vanilla ice cream make it a truly special treat. This indulgent cake is easy to make and perfect for any occasion! It’s sure to become your family’s go-to dessert recipe.
In this recipe guide, you will learn how to make the classic red lobster chocolate wave cake. We will discuss ingredients, instructions, and tips for making this delicious dessert even more special. So let’s get started!
What is red lobster chocolate wave cake?
Red lobster chocolate wave cake is layers of warm, decadent chocolate cake and creamy fudge frosting which is usually served with vanilla ice cream and rich chocolate sauce whenever you order chocolate wave cake in any of the branches of the red lobster chain restaurant.
What does it taste like?
This cake is rich and decadent, with a deep chocolate flavor that’s balanced out by the creamy sweetness of vanilla ice cream. The cake is soft and fluffy, while the fudge frosting adds a layer of velvety texture to each bite. The combination of flavors makes this dessert truly unforgettable!
How did I first get introduced to the red lobster chocolate wave cake?
When I first visited the Red Lobster restaurant, I ordered chocolate wave cake as a dessert. I couldn’t stop raving about how delicious it was and I knew I had to try it for myself!
After one bite, I was hooked! The chocolate flavor is so deep and rich, while the vanilla ice cream adds a perfect balance of sweetness.
I immediately knew, as a recipe developer and food blogger, I had to try and recreate it at home to satisfy my sweet tooth. After a few trials and errors, I was finally able to recreate a version of the Red Lobster chocolate wave cake that’s just as delicious as the restaurant’s!
How to make red lobster chocolate wave cake?
Follow the instructions below for a delicious homemade version of this classic dessert. With just a few simple steps you can enjoy a tasty treat in no time!
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Ingredients
- All-purpose flour: Essential for binding the cake together.
- Granulated sugar: Adds sweetness and texture to the cake.
- Baking soda: Responsible for leavening and giving the cake volume.
- Salt: Enhances flavors in sweet dishes.
- Unsweetened cocoa powder: Provides a deep, rich chocolate flavor to the cake.
- Unsalted butter: Adds moisture and richness to the cake.
- Buttermilk: Provides moisture and gives density to the cake.
- Eggs: Responsible for binding the ingredients together, giving structure to the cake.
- Vanilla extract: Enhances flavors in sweet dishes.
- Buttermilk: Provides moisture and gives density to the cake.
- Hot water: Makes a smoother cake batter.
- Vanilla ice cream: Delicious accompaniment to the cake.
- Caramel sauce: Adds a sweet and salty contrast to the chocolate flavor.
- Chocolate shavings: A decorative topping that adds a touch of elegance.
Step by step instructions
Step 1
Preheat the oven to 375°F (190°C). Grease and flour a 9-inch (23 cm) round cake pan, making sure to thoroughly coat the sides of the pan.
Step 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt and cocoa powder until combined and there are no lumps.
Step 3
In a large bowl, cream together the butter and buttermilk until light and fluffy. Beat in the eggs one at a time until incorporated, then stir in the vanilla extract.
Step 4
Gradually add the flour mixture to the butter mixture, stirring just until combined.
Step 5
Add the hot water to the cake batter and mix until just combined.
Step 6
Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 7
Cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely before serving.
Step 8
Serve with vanilla ice cream, caramel sauce, and chocolate shavings.
TIPS
- Make sure that all the ingredients are at room temperature before making this cake for best results.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- To cut down on the sweetness of the cake, feel free to reduce the amount of sugar called for in this recipe.
- Be sure not to overmix the batter as this can cause your cake to be dense and heavy.
Red Lobster Chocolate Wave Cake Recipe
Equipment
- 9 inch round cake pan
- Medium sized mixing bowl
- Whisk
- Large Bowl
- Electric mixer
- Spatula, etc
Ingredients
- 1/2 cup of cocoa powder unsweetened, a dark elixir from the cacao orchards
- 1 teaspoon of baking soda a magical leavening potion
- 1.5 cups of all-purpose flour sifted from golden grains
- 1/4 teaspoon of hand-harvested salt a pinch of oceanic perfection
- 1/2 cup of softened unsalted butter churned to velvety perfection
- 2 eggs large size, the golden orbs from free-range hens
- 1 teaspoon of pure vanilla extract the essence of Madagascar orchids
- 1 and 1/4 cups of granulated sugar a sweet symphony for balance
- 1/2 cup of hot water a steamy elixir to awaken the cocoa’s richness
- 1/2 cup of cultured buttermilk a velvety kiss for tenderness
- Caramel sauce a golden cascade for decadence
- Vanilla ice cream a creamy cloud to accompany the chocolaty indulgence
- Chocolate shavings delicate curls of cocoa elegance for garnish
Instructions
- Preheat oven to 375°F (190°C) and prepare a 9-inch (23 cm) cake pan with butter and flour.
- In a medium bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt and cocoa powder.
- In a larger bowl, blend the softened butter and buttermilk until light and fluffy. Add the eggs in one by one, then stir in the vanilla extract.
- Slowly fold the flour mixture into the butter mixture, stirring just until incorporated. Pour in the hot water and mix again until combined.
- Pour batter into cake pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Cool for 10 minutes in the pan before turning out onto a wire cooling rack.
- Serve with ice cream, caramel sauce, and chocolate shavings for an extra indulgent treat! Enjoy your very own homemade Chocolate Cake!
Notes
- Make sure that all the ingredients are at room temperature before making this cake for best results.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- To cut down on the sweetness of the cake, feel free to reduce the amount of sugar called for in this recipe.
- Be sure not to overmix the batter as this can cause your cake to be dense and heavy.
NUTRITIONAL INFORMATION
What to serve with red lobster chocolate wave cake?
The best accompaniment for red lobster chocolate wave cake is a scoop of vanilla ice cream and a drizzle of caramel sauce. You can also get creative and add some other toppings such as fresh berries, nuts, or whipped cream.
How to store leftover red lobster chocolate wave cake?
You can store the leftover red lobster chocolate wave cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can pregnant women eat this?
Yes, as long as all of the ingredients are safe and cooked properly, it is safe for pregnant women to eat red lobster chocolate wave cake. However, pregnant women should always check with their healthcare provider for specific instructions.
FAQS
What is the best way to make red lobster chocolate wave cake?
The best way to make red lobster chocolate wave cake is to follow the recipe instructions carefully and ensure that all of your ingredients are at room temperature before beginning. Additionally, it’s important not to overmix the batter for a light and fluffy cake.
What type of cocoa powder should I use?
The best type of cocoa powder to use for this recipe is natural unsweetened cocoa powder. This will give the cake a deep, rich chocolate flavor without adding any extra sweetness. Avoid using dutch-processed cocoa powder as it tends to make the cakes too dense and heavy.
Can I make this with gluten free flour?
Yes, you can use gluten free flour to make red lobster chocolate wave cake. However, it is important to note that gluten free flours do tend to absorb more moisture than regular all-purpose flour and baking times may need to be adjusted accordingly. Additionally, it’s best to use a blend of different gluten free flours for best results.
Is this a healthy dessert?
Red lobster chocolate wave cake is not considered a ‘healthy’ dessert as it contains sugar, butter, and all-purpose flour. However, you can make some small adjustments to the recipe such as using coconut sugar instead of regular sugar or adding in some additional fiber-rich ingredients such as ground flaxseed or chia seeds. These small adjustments will help make this dessert a bit healthier without sacrificing too much flavor.
Can I freeze red lobster chocolate wave cake?
Yes, you can freeze the red lobster chocolate wave cake for up to two months. To do so, wrap it tightly in several layers of plastic wrap and store it in an airtight container in the freezer. When ready to enjoy, allow the cake to thaw at room temperature or in the refrigerator before serving.
Can I make this ahead of time?
Yes, you can make red lobster chocolate wave cake up to one day ahead of when you plan to serve it. Allow the cake to cool completely before wrapping it tightly in plastic wrap and storing it in the refrigerator until ready to serve. To add extra flavor, you can also make a simple syrup with sugar and water or rum and brush it over the top of the cake for added moisture before serving.
Can I decorate this cake?
Yes, you can decorate red lobster chocolate wave cake with all sorts of delicious toppings. Some popular ideas include fresh fruit, nuts, chocolate shavings or chips, caramel sauce, whipped cream, and more. Get creative and enjoy your masterpiece!
Can I make this in a different size pan?
Yes, you can adjust the size of the cake pan depending on how many servings you need. Just be sure to adjust the baking time and temperature accordingly for best results. Additionally, if you are using a different shape of cake pan, such as a square or rectangular one, it’s important to cover the edges with foil or parchment paper so that they don’t burn before the rest of the cake is done baking.
Can I add other flavors to this cake?
Yes, you can definitely add other flavors to this cake. Some great ideas include lemon or orange zest, espresso powder, instant coffee granules, almond extract, and more! Just be sure not to overpower the chocolate flavor with too many additions as it could take away from the overall taste.
Can I make this with a different type of chocolate?
Yes, you can use any type of dark or semi-sweet chocolate for this recipe. You could also try using milk chocolate, white chocolate, or even vegan-friendly chocolates.
Wrapping Up
Red lobster chocolate wave cake is a delicious and easy dessert that’s sure to be a hit with family and friends. Whether served as-is or topped with your favorite ice cream, caramel sauce, and chocolate shavings, this crowd-pleasing treat will have everyone asking for seconds!
Don’t forget to store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days. And, if you want to get really creative, experiment with different flavor combinations and decorations to make it your own!
Hope you have found this delicious recipe to be helpful in making your own red lobster chocolate wave cake. If you have any queries do comment in the comment section.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.