If you’ve ever had the Red Lobster Chocolate Wave Cake Recipe, you know it’s not just a dessert—it’s a full-on chocolate overload. Layers of moist chocolate cake, thick ganache, and silky frosting stack up into something dangerously addictive. I made it at home once, and let’s just say, my self-control didn’t survive. If you want to whip up this restaurant favorite in your own kitchen, buckle up. It’s gonna get messy.
Why This Cake Slaps (And Might Ruin Your Diet)
This cake is the kind of rich, fudgy masterpiece that makes people groan after the first bite. You know, the good kind of groan. It’s got:
- A deep chocolate flavor (thank you, coffee magic).
- A ganache so glossy you could check your reflection.
- Enough sugar to power a toddler for 72 hours.
Oh, and if you pair it with vanilla ice cream? Game over. It’s basically the only dessert you’ll ever need.
What You’ll Need for the Red Lobster Chocolate Wave Cake Recipe
Cake Layers:
- 2 cups all-purpose flour
- 2 cups sugar (don’t even try to cut this)
- ¾ cup cocoa powder (the good stuff, not that chalky nonsense)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs (or “chicken fruit,” as my uncle calls them)
- 2 tsp vanilla extract
- 1 cup hot coffee (trust me, it won’t taste like Starbucks)
Ganache:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1 tbsp butter (because more butter is always the answer)
Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 4 tbsp heavy cream
How to Make This Chocolate Tower of Joy
Step 1: Bake the Cake
- Preheat your oven to 350°F. Grease two 9-inch cake pans like your life depends on it (because cake sticking to the pan is a crime).
- Mix the dry stuff in one bowl. Mix the wet stuff in another.
- Slowly pour the wet mix into the dry, stirring like you’re casting a chocolate spell.
- Add hot coffee. The batter will look too thin. Don’t panic. It’s supposed to be like that.
- Divide between the pans and bake for 30-35 minutes. When a toothpick comes out clean, they’re done.
Step 2: Make the Ganache
- Heat heavy cream until it’s just starting to simmer—not boiling. We’re not making lava.
- Pour it over chopped chocolate and let it sit for a minute before stirring.
- Stir in the butter until smooth and shiny. Set aside to thicken slightly. Try not to eat it with a spoon.
Step 3: Frosting Time
- Beat the butter until fluffy. It should look like a cloud of joy.
- Slowly add powdered sugar and cocoa powder. Don’t dump it in all at once unless you want a chocolate dust explosion.
- Mix in vanilla and heavy cream until smooth.
Step 4: Assemble Like a Pro
- Place one cake layer on a plate. Spread ganache over it. Try not to drool.
- Add the second cake layer. More ganache. More happiness.
- Cover the whole thing with chocolate frosting. Make it pretty, or just slap it on—either way, it’ll taste amazing.
- Drizzle extra ganache over the top if you’re feeling fancy.
Tips for the Best Red Lobster Chocolate Wave Cake Recipe
- Use real cocoa powder. No off-brand sadness allowed.
- Don’t skip the coffee. It deepens the chocolate flavor.
- Chill the cake before cutting. Unless you like frosting avalanches.
- Serve with ice cream. Non-negotiable.
Final Thoughts (a.k.a. Cake Aftermath)
I made this Red Lobster Chocolate Wave Cake Recipe for a family dinner, and my cousin straight-up ignored her steak to eat more cake. It’s that good. If you love chocolate, this is your cake. If you don’t love chocolate… why are you even reading this?
