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Red Lobster Chocolate Wave Cake – Copycat Recipe
Mar 07, 2026
Red Lobster Chocolate Wave Cake – Copycat Recipe
Indulge in this delightful Red Lobster Chocolate Wave Cake replica! Rich chocolate layers, velvety mousse, and a luscious chocolate ganache come together to create a dessert that’s simply irresistible. Perfect for celebrations or just a sweet treat! 🍫🎂
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 8 servings |
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup heavy cream (for mousse)
- 1/2 cup powdered sugar (for mousse)
- 1 cup chocolate ganache (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Fold in chocolate chips and pour the batter evenly into the prepared pans.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool.
- For the mousse, whip heavy cream until soft peaks form, then gradually add powdered sugar until stiff peaks form.
- Layer one cake with mousse, place the second layer on top, and frost the top with chocolate ganache.
- Chill for at least 30 minutes before serving. Enjoy!
Nutrition Information
| Calories | 350 calories |
|---|---|
| Fat | 20g fat |
| Carbohydrates | 45g carbohydrates |
| Protein | 5g protein |
Handy Tips
- Make sure not to overmix the batter to keep the cake fluffy.
- Chill the mousse for a short time before layering for a better texture.
Ingredient Swaps
- All-Purpose Flour: You can use gluten-free flour for a gluten-free version.
- Buttermilk: Substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
