Chocolate Stampede from LongHorn Steakhouse features a decadent tower of six slices of moist chocolate cake, blended with creamy chocolate ganache and topped with rich chocolate fudge, whipped cream, and a drizzle of chocolate syrup, delivering an indulgent and multi-textured chocolate dessert experience.
Equipments
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- Spatula
- Whisk
- Saucepan
- Cake pans
- Cooling racks
- Serrated knife
- Offset spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Icing piping bag (for whipped cream)
- Serving plates
- Ladle or squeeze bottle (for chocolate syrup)
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
- 1 cup heavy cream (for ganache)
- 12 oz semisweet or bittersweet chocolate (for ganache)
- 1/2 cup unsalted butter
- 1 cup powdered sugar (for whipped cream)
- 2 cups heavy whipping cream (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1 cup chocolate chips (for chocolate fudge)
- 1/2 cup sweetened condensed milk (for chocolate fudge)
- Chocolate syrup
- Chocolate shavings or curls (optional, for garnish)
When preparing the Chocolate Stampede from LongHorn Steakhouse, ensure you use high-quality semisweet or bittersweet chocolate for the ganache to achieve a rich, smooth texture. Buttermilk contributes moisture and tenderness to the cake, enhancing its softness, while substituting hot coffee for water intensifies the chocolate flavor. Heavy cream is essential for both the ganache and whipped cream, adding a luscious, creamy consistency that contrasts the cake's moist crumb. Freshly whipped cream with vanilla extract balances the dense chocolate layers with lightness and flavor. Your efforts will replicate the indulgent, multi-layered dessert experience featured on the Chocolate Stampede copycat menu.
Instructions
- Preheat oven to 350°F (177°C).
- Line cake pans with parchment paper and grease them.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until combined.
- Add hot water/coffee and mix with an electric mixer until batter is smooth.
- Divide batter evenly between prepared cake pans.
- Bake cakes for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to cooling racks.
- Make chocolate ganache: heat 1 cup heavy cream until just simmering, then pour over 12 oz chopped chocolate; let sit, then whisk until smooth.
- Let ganache cool until thick but spreadable.
- Make chocolate fudge: melt chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat, stirring until smooth.
- Cool the fudge until thick.
- Make whipped cream: beat heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
- Level cooled cake layers with a serrated knife.
- Place first cake layer on a serving plate; spread ganache on top with offset spatula.
- Repeat with remaining cake layers, spreading ganache between each.
- Cover the cake tower with the remaining ganache on top and sides.
- Spread or drizzle chocolate fudge over the cake tower.
- Pipe whipped cream decoratively onto the cake.
- Drizzle chocolate syrup over the finished cake.
- Garnish with chocolate shavings or curls, if desired.
- Slice and serve on serving plates.
Substitution
Chocolate Stampede from LongHorn Steakhouse copycat menu captures the essence of this indulgent chocolate tower with layers of moist cake, ganache, fudge, and whipped cream. You can substitute hot coffee for hot water in the cake batter to enhance the chocolate flavor. If you don't have buttermilk on hand, use regular milk mixed with a tablespoon of lemon juice or vinegar as a tangy alternative. When melting chocolate for ganache and fudge, use a microwave-safe bowl and heat in short intervals to prevent burning. An offset spatula helps spread the ganache and fudge evenly, while an icing piping bag allows for neat whipped cream decoration.
Tips
Ensure your cake pans are properly lined and greased to prevent sticking, as this will help maintain the cake's moist texture when removing the layers. Use hot coffee instead of water in the batter to intensify the chocolate flavor, enhancing your overall dessert experience. Allow the ganache and fudge to cool to the right consistency before spreading to avoid melting the cake layers or causing runny frosting. When layering, gently level the cakes with a serrated knife to create even layers; this will ensure your Chocolate Stampede tower is stable and visually appealing for serving.
Nutritions
Chocolate Stampede contains significant amounts of sugar and fat due to ingredients like granulated sugar, butter, heavy cream, and sweetened condensed milk, contributing to its rich caloric content. The dessert provides protein mainly from eggs and dairy components such as heavy cream and butter. Cocoa powder and chocolate contribute antioxidants like flavonoids, which can offer some health benefits. Your indulgence in this dessert should be balanced with awareness of its dense sugar and saturated fat levels for a well-rounded diet.
Storage
To maintain the freshness of your Chocolate Stampede, store the cake in an airtight container in the refrigerator to prevent the ganache and whipped cream from spoiling. Allow the cake to reach room temperature before serving for the best texture and flavor experience. Avoid freezing, as this can alter the moistness and texture of the cake layers and frosting.
Variation or Alternatives
You can substitute hot coffee for hot water in the batter to enhance the chocolate flavor depth. For a richer ganache, try mixing in a splash of bourbon or espresso before it thickens. Swap out some of the granulated sugar with brown sugar for a hint of caramel undertone in the cake layers. Consider piping flavored whipped cream, such as mint or orange zest, to complement the chocolate tones and add a contrasting freshness to your dessert.
Allergies
The Chocolate Stampede dessert contains common allergens such as wheat (all-purpose flour) and eggs, which may trigger reactions in individuals with gluten or egg allergies. Dairy ingredients like buttermilk, heavy cream, butter, and sweetened condensed milk pose risks for those with milk allergies or lactose intolerance. You should exercise caution if you have sensitivities to chocolate or soy lecithin, as the chocolate components may also contain traces of these allergens.
Why this recipe?
The Chocolate Stampede menu at LongHorn Steakhouse offers a decadent blend of rich chocolate, fresh berries, and creamy ice cream that appeals to dessert lovers seeking an indulgent experience. Its unique combination of textures and flavors creates a memorable finish to any meal, making it a favorite among patrons. You can recreate this popular dessert at home using high-quality chocolate, fresh strawberries, and vanilla ice cream, capturing the same satisfying taste and presentation. Trying this copycat recipe is worth the effort for dessert enthusiasts craving an impressive yet approachable treat.