Red Lobster Chocolate Wave Cake Recipe
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.
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Servings: 5 people
Calories: 801kcal
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.