Longhorn Steakhouse Chocolate Stampede Cake Recipe
Are you looking for a delicious chocolate cake recipe? Then look no further than the Longhorn Steakhouse Chocolate Stampede Cake! This decadently rich and moist cake has layers of semi-sweet chocolate cake and creamy chocolate frosting, topped off with a sprinkle of chocolate chips. It's the perfect dessert for any occasion, from a special family dinner to a birthday celebration.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup cocoa powder
- 2 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips, divided
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 tablespoons corn syrup
- 1/2 teaspoon espresso powder
- 2 cups confectioners' sugar
- 1/4 cup cocoa powder
Instructions
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and cocoa powder.
3. In a separate bowl, whisk together eggs, oil, buttermilk, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Gently fold in 1 cup of the chocolate chips.
6. Divide the batter evenly between the two cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, melt the butter in a medium saucepan over low heat.
10. Add the cream, corn syrup, espresso powder, and remaining 1/2 cup of chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
11. Remove from heat and whisk in confectioners’ sugar and cocoa powder until smooth.
12. Place one layer of cake on a cake stand or plate. Spread 1/3 of the frosting over the top. Place the second layer on top of the frosting. Spread the remaining frosting over the top and sides of the cake.
Nutrition
This recipe makes 12 servings. Each serving contains 573 calories, 33.5 grams of fat, 69.8 grams of carbohydrates, 5.3 grams of fiber, 54.3 grams of sugar, 5.5 grams of protein, and 181 milligrams of sodium.
Tips and Tricks
For an extra special touch, top the cake with a few extra chocolate chips and a sprinkle of sea salt. You can also use a mixture of semi-sweet and dark chocolate chips for added complexity of flavor. If you want the cake to be a bit sweeter, add an extra tablespoon of corn syrup to the frosting. For a less sweet cake, use only 1/4 cup of cocoa powder in the frosting.
This cake is best served at room temperature, so let it sit out for about 30 minutes before serving. If you have any leftovers, store the cake in an airtight container in the refrigerator for up to 5 days. Enjoy!
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