Are you craving that rich, decadent chocolate dessert you remember from Longhorn Steakhouse? The one that practically melts in your mouth? Well, stop craving and start baking! This recipe recreates the beloved Longhorn Steakhouse Chocolate Stampede, bringing that restaurant-quality indulgence right to your kitchen. It’s easier than you think to make this delicious treat, perfect for impressing guests or simply treating yourself. Get ready to experience the magic of homemade, melt-in-your-mouth chocolate bliss!
Ingredients:
This recipe yields approximately 8 servings.
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup chocolate chips (semi-sweet or dark chocolate)
Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
Preparing the Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures easy removal and prevents sticking.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a light and airy cake. Use an electric mixer for best results.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla.
- Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Chocolate Chips: Fold in the chocolate chips gently.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Frosting:
- Cream Butter: In a large bowl, cream together the softened butter until light and fluffy.
- Add Sugar & Cocoa: Gradually add the powdered sugar and cocoa powder, beating until smooth.
- Milk & Vanilla: Stir in the milk and vanilla extract until the frosting is light and creamy.
Assembling the Chocolate Stampede:
- Frost the Layers: Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Chill (Optional): For easier slicing and a firmer frosting, chill the cake in the refrigerator for at least 30 minutes before serving.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer to check if the cakes are baked through. If it comes out with wet batter, bake for a few more minutes.
- Cooling is Key: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Nutty Delight: Add ½ cup chopped walnuts or pecans to the batter for extra texture and flavor.
- Different Chocolate: Experiment with different types of chocolate chips, such as milk chocolate or dark chocolate.
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the batter for a richer chocolate flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 500 Fat: Approximately 28g Saturated Fat: Approximately 17g Sugar: Approximately 60g
Enjoy your homemade Longhorn Steakhouse Chocolate Stampede! This easy recipe delivers a delicious and impressive dessert that's perfect for any occasion. It’s a guaranteed crowd-pleaser, whether you’re hosting a dinner party or simply enjoying a sweet treat at home. Happy baking!