Last Updated on January 7, 2024
Do you want to create a delicious and impressive dessert that will wow your guests?Look no further than Red Lobster’s Chocolate Wave Cake recipe! This decadent cake is made with layers of chocolate cake, rich chocolate frosting, and a drizzle of chocolate sauce.
It’s the perfect ending to any meal and sure to be a hit at your next gathering. Read on to learn why you should try out this amazing recipe, how it tastes, and the steps you need to follow to make it.
What is Red Lobster Chocolate Wave Cake?
Red Lobster Hospitality is an American casual dining restaurant company located in Orlando, Florida. One of their most popular items is the Chocolate Wave Cake which is a unique and new recipe to all foodies.
This Red Lobster’s Chocolate Wave Cake is a decadent dessert made with layers of moist chocolate cake, rich chocolate frosting, and a drizzle of chocolate sauce. This impressive cake is the perfect way to end any meal.
It’s also great for special occasions like birthdays and anniversaries. The best part about this recipe is that it’s surprisingly easy to make! All you need are a few simple ingredients and a few minutes of your time.
Why You’ll Love this Red Lobster Chocolate Wave Cake?
There are so many reasons to love this Red Lobster Chocolate Wave Cake recipe! First, it’s a delicious and impressive dessert that will wow your guests. It looks like something from a professional bakery, but it’s surprisingly easy to make.
Plus, it’s made with layers of rich chocolate cake, creamy chocolate frosting, and a drizzle of chocolate sauce. And, it’s perfect for any occasion. Whether it’s a birthday or a dinner party, this cake is sure to be a hit!
You’ll also like the following Dessert recipes!
- Costco Fruit Salad Copycat Recipe
- How to make Costco Chocolate Cake
- Trader Joe’s Carrot Cake Cookies
How Does It Taste Like?
This Red Lobster Chocolate Wave Cake is simply delicious. It has a rich and moist chocolate cake base, which is covered in a creamy chocolate frosting. The frosting is then topped with a drizzle of chocolate sauce for an extra layer of sweetness.
The combination of flavors is sure to make your mouth water. It’s the perfect dessert for any occasion!
The Ingredients
- Artfully crafted chocolate shavings for a sophisticated garnish: Chocolate shavings adorn the cake, adding an elegant finishing touch and complementing its rich, chocolatey essence.
- Baking soda, carefully selected for optimal rising: Baking soda is the leavening agent that helps the cake rise by creating air bubbles when combined with acidic ingredients like buttermilk.
- All-purpose flour, precisely measured for perfect texture: This flour forms the base, providing structure and contributing to the cake’s tender crumb when combined with other ingredients.
- Rich, dark unsweetened cocoa powder, meticulously chosen for depth of flavor: Cocoa powder is used to infuse the cake with its signature rich chocolate taste, delivering depth and intensity to the dessert.
- Premium sea salt, adding a hint of coastal essence: A pinch of salt heightens and balances the flavors, enhancing the overall taste profile by subtly intensifying the chocolate notes.
- Hand-whipped unsalted butter, softly blended for creaminess: Butter contributes to the cake’s moistness and rich flavor, offering a creamy texture when incorporated into the batter.
- Fine granulated sugar, meticulously weighed for sweetness: Sugar sweetens the cake, balancing the bitterness of cocoa powder and contributing to its tender texture.
- Large free-range egg, selected for its golden richness: Eggs act as a binding agent and provide structure while lending richness and tenderness to the cake.
- Velvety vanilla ice cream for a luxurious finishing touch: Vanilla ice cream serves as a luscious accompaniment, offering a creamy contrast to the warm cake’s chocolatey richness.
- Pure vanilla extract, offering aromatic essence: Vanilla extract complements the chocolate flavor, adding depth and enhancing the overall taste of the cake.
- Tangy buttermilk, cultured for a delightful tanginess: Buttermilk tenderizes the cake and reacts with the baking soda to assist in rising while adding a pleasant tangy note.
- Hot, steaming water, precisely heated for ideal temperature: Hot water is incorporated to further bloom the cocoa powder’s flavor and ensure the batter’s proper consistency.
- Smooth, decadent caramel sauce for an indulgent drizzle: Caramel sauce provides a luxurious sweetness and enhances the cake’s overall taste, adding an indulgent layer of flavor.
Step by Step Directions
Step 1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Take a cake pan, grease it with butter or cooking spray, and dust it lightly with flour to prevent sticking. Set it aside.
Step 2. Sift and Combine Dry Ingredients:
In a mixing bowl, sift together 5/8 cup of sifted all-purpose flour, 1/4 cup of rich, dark unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/8 teaspoon of premium sea salt. Thoroughly mix these dry ingredients to ensure even distribution and set the bowl aside.
Step 3. Cream the Butter and Sugar:
In a separate bowl, cream together 1/4 cup of hand-whipped unsalted butter and 5/8 cup of fine granulated sugar. Use a hand mixer or stand mixer until the mixture becomes light, fluffy, and well combined.
Step 4. Incorporate Wet Ingredients:
Add 1 large free-range egg and 1/2 teaspoon of pure vanilla extract to the creamed butter and sugar mixture. Continue mixing until all the wet ingredients are well incorporated.
Step 5. Alternate Adding Dry Ingredients and Liquids:
Gradually add the prepared dry ingredients (flour mixture) to the wet ingredients, alternating with 1/4 cup of tangy buttermilk. Mix the batter gently after each addition, combining until just incorporated.
Step 6. Add Hot Water:
Gently fold in 1/4 cup of hot, steaming water into the batter. Be careful not to overmix; gently incorporate the hot water until the batter is smooth.
Step 7. Bake:
Carefully pour the prepared batter into the greased and floured cake pan. Place the pan in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8. Cool the Cake:
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer the cake from the pan onto a wire rack to cool completely.
Step 9. Frosting and Decorating:
Once the cake has cooled, you can frost it with velvety vanilla ice cream, drizzle smooth, decadent caramel sauce generously over the top, and garnish the cake with artfully crafted chocolate shavings for a sophisticated finishing touch.
Tips
• To make sure your cake is extra moist, add a few tablespoons of vegetable oil to the cake batter.
• Don’t have chocolate sauce on hand
You can easily make your own by melting chocolate chips in a double boiler.
• If you’re short on time, you can use a store-bought chocolate cake instead of making your own.
• To give the cake an even more impressive look, top it with chocolate shavings or chopped nuts.
• For a non-traditional twist, add a few tablespoons of espresso powder to the cake batter.
Nutrition Information
This Red Lobster Chocolate Wave Cake is a decadent dessert, so it’s best enjoyed in moderation. One serving of this cake contains approximately 210 calories, 11 grams of fat, 26 grams of carbohydrates, and 1 gram of protein.
How to store Red Lobster Chocolate Wave Cake?
This Red Lobster Chocolate Wave Cake should be stored in an airtight container in the refrigerator. It will keep for up to 3 days.
What other substitute can I use in the Red Lobster Chocolate Wave Cake?
If you don’t have all the ingredients needed for this Red Lobster Chocolate Wave Cake recipe, there are several substitutes you can use. Here are a few suggestions:
• Instead of prepared chocolate frosting, you can use cream cheese frosting.
• If you don’t have chocolate sauce on hand, you can use caramel sauce instead.
• For a lighter version of the cake, you can use a white cake mix instead of a chocolate one.
• You can also use melted dark chocolate or cocoa powder in place of the chocolate sauce.
• To make the cake extra rich and flavorful, you can use a combination of melted butter and heavy cream.
Equipment
- Bowl
- Oven
Ingredients
- Smooth decadent caramel sauce for an indulgent drizzle
- 5/8 cup of sifted all-purpose flour precisely measured for perfect texture
- 1/2 teaspoon of baking soda carefully selected for optimal rising
- 1/8 teaspoon of premium sea salt adding a hint of coastal essence
- 1/4 cup of hand-whipped unsalted butter softly blended for creaminess
- 1 large free-range egg selected for its golden richness
- 1/4 cup of tangy buttermilk cultured for a delightful tanginess
- Velvety vanilla ice cream for a luxurious finishing touch
- 5/8 cup of fine granulated sugar meticulously weighed for sweetness
- 1/2 teaspoon of pure vanilla extract offering aromatic essence
- Artfully crafted chocolate shavings for a sophisticated garnish
- 1/4 cup of rich dark unsweetened cocoa powder, meticulously chosen for depth of flavor
- 1/4 cup of hot steaming water, precisely heated for ideal temperature
Instructions
- Preheat your oven to 350°F (175°C). Prepare a cake pan by greasing and flouring it.
- In a bowl, sift together 5/8 cup of sifted all-purpose flour, 1/4 cup of rich, dark unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/8 teaspoon of premium sea salt. Mix well and set aside.
- In another bowl, cream together 1/4 cup of hand-whipped unsalted butter and 5/8 cup of fine granulated sugar until light and fluffy.
- Beat in 1 large free-range egg and 1/2 teaspoon of pure vanilla extract into the butter-sugar mixture until well combined.
- Alternate adding dry ingredients and liquids: Gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with 1/4 cup of tangy buttermilk. Mix until just combined.
- Add hot water: Gently fold in 1/4 cup of hot, steaming water into the batter. Be careful not to overmix.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, you can frost the cake with velvety vanilla ice cream, drizzle smooth, decadent caramel sauce over the top, and garnish with artfully crafted chocolate shavings for a sophisticated touch.
Notes
- To make sure your cake is extra moist, add a few tablespoons of vegetable oil to the cake batter.
- Don’t have chocolate sauce on hand
- You can easily make your own by melting chocolate chips in a double boiler.
- If you’re short on time, you can use a store-bought chocolate cake instead of making your own.
- To give the cake an even more impressive look, top it with chocolate shavings or chopped nuts.
- For a non-traditional twist, add a few tablespoons of espresso powder to the cake batter.
Nutrition
Frequently Asked Questions
Q1. Is Red Lobster Chocolate Wave Cake easy to make?
A1. Yes! This Red Lobster Chocolate Wave Cake is surprisingly easy to make. All you need are a few simple ingredients and a few minutes of your time.
Q2. How long does Red Lobster Chocolate Wave Cake stay fresh?
A2. This Red Lobster Chocolate Wave Cake will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.
Q3. Does this Red Lobster Chocolate Wave Cake recipe require any special ingredients?
A3. No, this Red Lobster Chocolate Wave Cake recipe does not require any special ingredients. All you need are a few basics like cake mix, frosting, chocolate sauce, heavy cream, and vanilla extract.
Q4. Can I make the Red Lobster Chocolate Wave Cake ahead of time?
A4. Yes, you can make the Red Lobster Chocolate Wave Cake ahead of time. Just prepare the cake according to the instructions and store it in the refrigerator in an airtight container. When you’re ready to serve, just spread the frosting and drizzle with the chocolate sauce.
Q5. What other substitutions can I make in this Red Lobster Chocolate Wave Cake recipe?
A5. If you don’t have all the ingredients needed for this Red Lobster Chocolate Wave Cake recipe, there are several substitutes you can use. For example, you can use cream cheese frosting instead of prepared chocolate frosting, caramel sauce instead of chocolate sauce, melted butter and heavy cream instead of the chocolate sauce, and a white cake mix instead of a chocolate one.
Q6. How many calories are in a serving of Red Lobster Chocolate Wave Cake?
A6. One serving of this Red Lobster Chocolate Wave Cake contains approximately 210 calories.
Q7. Can I freeze Red Lobster Chocolate Wave Cake?
A7. Yes, you can freeze Red Lobster Chocolate Wave Cake. Just wrap the cake tightly in plastic wrap and aluminum foil and store in the freezer for up to three months. When you’re ready to serve, just thaw the cake at room temperature.
Conclusion
Red Lobster’s Chocolate Wave Cake is a delicious and impressive dessert that’s surprisingly easy to make. All you need are a few simple ingredients and a few minutes of your time. The layers of moist chocolate cake, creamy chocolate frosting, and a drizzle of chocolate sauce make this cake a hit at any gathering.
Plus, it’s the perfect ending to any meal. So, give this Red Lobster Chocolate Wave Cake recipe a try today!
You’ll also like these latest recipes!
Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
