Craving a slice of Red Lobster Chocolate Wave Cake? This decadent dessert is a fan favorite at the popular seafood restaurant chain. The rich, moist chocolate cake topped with a creamy fudge frosting is simply irresistible.
Now you can recreate this chocolate cake in your own kitchen. With a few simple ingredients and easy-to-follow steps, you’ll be enjoying this chocolatey treat in no time.
Prep Time for Chocolate Wave Cake Red Lobster
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Category: Dessert
Cuisine: American
Servings: 12-16 slices
Ingredients of Chocolate Wave Cake
Gather these simple ingredients for your Red Lobster Chocolate Wave Cake. Each component plays a crucial role in creating the perfect texture and flavor. Let’s explore what you’ll need:
For the Cake
- All-purpose flour: Forms the base of the Red Lobster Chocolate Wave Cake, providing structure.
- Granulated sugar: Sweetens the cake and contributes to its tender crumb.
- Unsweetened cocoa powder: Gives the cake its rich chocolate flavor and color.
- Baking soda and baking powder: Help the cake rise, creating a light texture.
- Salt: Enhances the overall flavor of the chocolate cake.
- Eggs: Bind the ingredients and add moisture to the cake.
- Milk: Contributes to the soft texture and helps create a smooth batter.
- Vegetable oil: Adds moisture and keeps the cake tender.
- Vanilla extract: Enhances the chocolate flavor.
- Hot water: Helps bloom the cocoa powder, intensifying the chocolate flavor.
For the Fudge Frosting
- Unsalted butter: Forms the base of the frosting, adding richness.
- Unsweetened cocoa powder: Gives the frosting its chocolate flavor.
- Powdered sugar: Sweetens the frosting and creates a smooth texture.
- Milk: Adjusts the consistency of the frosting.
- Vanilla extract: Enhances the overall flavor of the frosting.
How to Make Red Lobster Chocolate Wave Cake
Follow these steps to create your own Chocolate Wave Cake at home:
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Pour this wet mixture into the dry ingredients and stir until just combined. Slowly add the hot water and mix until the batter is smooth.
Bake the Cake
Grease a 9×13 inch baking pan and pour the Red Lobster Chocolate Wave Cake batter into it. Smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before frosting. This will ensure that the frosting doesn’t melt when applied to the cake.
Make the Fudge Frosting
While the cake is cooling, prepare the fudge frosting. In a medium saucepan, melt the butter over low heat. Add the cocoa powder and stir until smooth. Remove from heat and add the powdered sugar, milk, and vanilla extract.
Whisk the frosting mixture until it’s smooth and glossy. If it’s too thick, add a little more milk. If it’s too thin, add more powdered sugar until you reach the desired consistency.
Frost and Serve
Once the Red Lobster Chocolate Wave Cake has cooled completely, spread the fudge frosting evenly over the top. For an authentic look, use a fork to create wave-like patterns in the frosting.
Cut the cake into squares and serve. This cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days.
Tips for Perfect Red Lobster Chocolate Wave Cake
To ensure your cake turns out perfectly every time, keep these tips in mind:
- Use room temperature ingredients for the cake batter. This helps everything mix together more smoothly.
- Don’t overmix the batter. Stir just until the ingredients are combined to avoid a tough cake.
- Let the cake cool completely before frosting. This prevents the frosting from melting and sliding off the cake.
- For an extra chocolatey flavor, add a handful of chocolate chips to the cake batter before baking.
Variations of Red Lobster Chocolate Wave Cake
While this classic chocolate cake is delicious on its own, you can try these variations:
- Add a layer of raspberry jam between the cake and frosting for a fruity twist.
- Sprinkle chopped nuts or chocolate shavings on top of the frosting for added texture.
- Serve with a scoop of vanilla ice cream for an indulgent dessert experience.
Enjoy your homemade Red Lobster Chocolate Wave Cake.
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Frequently Asked Questions
Can I make Red Lobster Chocolate Wave Cake ahead of time?
Yes, you can make this Wave Cake in advance. Bake the cake and let it cool completely. Store it covered at room temperature for up to 2 days. Frost the cake just before serving for the best taste and texture.
Is it possible to make a gluten-free version of Red Lobster Chocolate Wave Cake?
You can make a gluten-free Chocolate Wave Cake by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for the best texture. The rest of the recipe remains the same.
Can I freeze Red Lobster Chocolate Wave Cake?
This Chocolate Wave Cake freezes well. Wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
How can I make Red Lobster Chocolate Wave Cake less sweet?
To reduce the sweetness of this Chocolate Wave Cake, you can decrease the sugar in the cake batter by 1/4 cup. For the frosting, use less powdered sugar or opt for a dark chocolate ganache instead of the fudge frosting.
Red Lobster Chocolate Wave Cake Recipe
Ingredients
For the Cake
- 2 cups 250g all-purpose flour
- 2 cups 400g granulated sugar
- 3/4 cup 75g unsweetened cocoa powder
- 2 teaspoons 10g baking soda
- 1 teaspoon 5g baking powder
- 1 teaspoon 5g salt
- 2 large eggs
- 1 cup 240ml milk
- 1/2 cup 120ml vegetable oil
- 2 teaspoons 10ml vanilla extract
- 1 cup 240ml hot water
For the Fudge Frosting
- 1/2 cup 113g unsalted butter
- 1/3 cup 33g unsweetened cocoa powder
- 1 1/2 cups 180g powdered sugar
- 1/4 cup 60ml milk
- 1 teaspoon 5ml vanilla extract
Instructions
Preparing the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set aside.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Slowly add the hot water to the batter, mixing until smooth. The batter will be thin.
Baking the Cake
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely in the pan.
Making the Fudge Frosting
- In a medium saucepan, melt the butter over low heat.
- Add the cocoa powder and stir until smooth.
- Remove from heat and add the powdered sugar, milk, and vanilla extract.
- Whisk until the frosting is smooth and glossy. Adjust consistency if needed.
Frosting and Serving
- Once the cake has cooled completely, spread the fudge frosting evenly over the top.
- Use a fork to create wave-like patterns in the frosting for the signature look.
- Cut into squares and serve your homemade Red Lobster Chocolate Wave Cake.