Longhorn Steakhouse Chocolate Stampede Recipe

Longhorn Steakhouse Chocolate Stampede Recipe

If you’re a fan of Longhorn Steakhouse, then you’ll want to check out their latest dessert – chocolate stamped!  This dessert features a chocolate cake covered in a rich chocolate ganache. It is then topped with a chocolate sauce and served with a scoop of vanilla ice cream. This dessert is sure to satisfy any sweet tooth.

In this blog, I will share with you a Longhorn Steakhouse Chocolate Stampede Recipe that is extremely delicious.  It’s a chocolate cake filled with chocolate mousse and topped with whipped cream and chocolate shavings. The chocolate is melted and then stamped onto the steak, creating a delicious and decadent flavor. The chocolate also helps to keep the steak moist and juicy, making it even more enjoyable.

How To Make Longhorn Steakhouse Chocolate Stampede 

This copycat recipe for their Chocolate Stampede dessert is easy to make and just as delicious as the original. You only need a chocolate cake mix, bittersweet chocolate, vanilla extract, strong coffee, and a few other ingredients to create this indulgent dessert. So fire up your oven and get ready to enjoy a delicious chocolate treat!

Ingredients

For The Cake And Mousse

  • 1 box devil’s food cake mix 
  • 14 oz bittersweet chocolate (chopped)
  • 12 tablespoon butter, (unsalted)
  • 1/4 cup strong coffee
  • 10 large eggs (separated)
  • 1 1/2 cup plus 6 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups heavy cream (cold)

For The Shell And Sauce

  • 12 oz bittersweet chocolate (chopped)
  • 3/4 cup heavy cream
  • 5 tablespoon corn syrup (light)
  • 2 tablespoon butter (unsalted)

For The Serving

  • 1 1/2 c heavy cream (cold)
  • 1 tablespoon sugar
  • 1 pt vanilla ice cream

Step By Step Instructions To Make Longhorn Steakhouse Chocolate Stampede 

For The Cake 

Step 1

To make a 9-by-13-inch cake, prepare the cake mix as directed on the package. Bake and allow the pan to cool slightly before inverting it onto a rack to cool completely.

Step 2

Prepare the cake pan by cleaning it and lining it with plastic wrap. Divide the cake lengthwise into thirds, then crosswise into 6 rectangles.

Step 3

Divide each rectangle into two layers using a serrated knife. Place half of the pieces snugly in the cake pan.

Step 4

Divide the remaining pieces into six small balls and place one in the center of each cake rectangle.

For The Mousse

Step 5

In a heatproof bowl set over simmering water, melt the chocolate, butter, coffee, and 1/4 cup of water.

Step 6

Remove the bowl from the pan and stir until cool. Keep the simmering water aside. Pour ice water into a large bowl.

Step 7

In a separate large heatproof bowl, whisk the egg yolks, sugar,, and water together. Place the bowl over a saucepan of simmering water and whisk for about 6 to 8 minutes until pale yellow.

Step 8

In a mixing bowl, combine the chocolate-coffee mixture and the vanilla. Whisk for about two minutes until well combined. Take out the bowl from the pan and set it in the bowl of ice water; whisk for about 4 minutes until slightly cool but not thick.

Step 9

Combine the egg whites and salt in a bowl and beat until foamy. Add 2 tablespoons of sugar and beat until almost stiff; gently fold into chocolate-yolk mixture. Cover the cake and cake balls with 5 cups. Freeze for about 30 minutes or until firm on top.

Step 10

Add the remaining 4 tablespoons of sugar to the heavy cream and beat until soft peaks form. Fold into the remaining mousse. Remove the cake from the freezer and spread it with the light chocolate mousse. Cover the cake with plastic wrap and freeze until firm, at least 6 hours or overnight. 

For The Chocolate Shell

Step 11

In a heatproof bowl, melt the chocolate, cream, and corn syrup over simmering water. Add half of the shell mixture to the frozen mousse a spoonful at a time. Place back in the freezer.

For The Chocolate Sauce

Step 12

Mix the remaining chocolate shell mixture with the remaining 1 tablespoon of corn syrup and butter. Then microwave for 30 seconds, stirring until glossy.

For The Serving

Step 13

In order to serve the cake, beat the heavy cream until foamy with a mixer. Then add the sugar and beat until soft peaks form. Invert the cake onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.

Step 14

Using a warm knife, cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles; cut each rectangle diagonally in half to make 2 triangles. Add whipped cream, ice cream, and chocolate sauce to each triangle. Enjoy!

More Amazing Recipes

In Closing

We hope you enjoyed this recipe for Longhorn Steakhouse Chocolate Stampede. this is the perfect dessert for any chocolate lover. With its rich, chocolatey flavor and creamy texture, it’s sure to satisfy your sweet tooth. The end result is a decadent, chocolatey treat that will have your family and friends asking for seconds. If you have any questions about this recipe, please leave a comment below. Thanks for reading!

Longhorn Steakhouse Chocolate Stampede Recipe

Longhorn Steakhouse Chocolate Stampede Recipe

In this blog, I will share with you a Longhorn Steakhouse Chocolate Stampede Recipe that is extremely delicious.
Prep Time 30 mins
Cook Time 1 hr
Chill time 3 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 2460 kcal

Ingredients
  

For The Cake And Mousse

  • 1 box devil's food cake mix 
  • 14 oz bittersweet chocolate (chopped)
  • 12 tablespoon butter, (unsalted)
  • 1/4 cup strong coffee
  • 10 large eggs (separated)
  • 1 1/2 cup plus 6 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups heavy cream (cold)

For The Shell And Sauce

  • 12 oz bittersweet chocolate (chopped)
  • 3/4 cup heavy cream
  • 5 tablespoon corn syrup (light)
  • 2 tablespoon butter (unsalted)

For The Serving

  • 1 1/2 c heavy cream (cold)
  • 1 tablespoon sugar
  • 1 pt vanilla ice cream

Instructions
 

For The Cake 

  • To make a 9-by-13-inch cake, prepare the cake mix as directed on the package. Bake and allow the pan to cool slightly before inverting it onto a rack to cool completely.
  • Prepare the cake pan by cleaning it and lining it with plastic wrap. Divide the cake lengthwise into thirds, then crosswise into 6 rectangles.
  • Divide each rectangle into two layers using a serrated knife. Place half of the pieces snugly in the cake pan.
  • Divide the remaining pieces into six small balls and place one in the center of each cake rectangle.

For The Mousse

  • In a heatproof bowl set over simmering water, melt the chocolate, butter, coffee, and 1/4 cup of water.
  • Remove the bowl from the pan and stir until cool. Keep the simmering water aside. Pour ice water into a large bowl.
  • In a separate large heatproof bowl, whisk the egg yolks, sugar,, and water together. Place the bowl over a saucepan of simmering water and whisk for about 6 to 8 minutes until pale yellow.
  • In a mixing bowl, combine the chocolate-coffee mixture and the vanilla. Whisk for about two minutes until well combined. Take out the bowl from the pan and set it in the bowl of ice water; whisk for about 4 minutes until slightly cool but not thick.
  • Combine the egg whites and salt in a bowl and beat until foamy. Add 2 tablespoons of sugar and beat until almost stiff; gently fold into chocolate-yolk mixture. Cover the cake and cake balls with 5 cups. Freeze for about 30 minutes or until firm on top.
  • Add the remaining 4 tablespoons of sugar to the heavy cream and beat until soft peaks form. Fold into the remaining mousse. Remove the cake from the freezer and spread it with the light chocolate mousse. Cover the cake with plastic wrap and freeze until firm, at least 6 hours or overnight. 

For The Chocolate Shell

  • In a heatproof bowl, melt the chocolate, cream, and corn syrup over simmering water. Add half of the shell mixture to the frozen mousse a spoonful at a time. Place back in the freezer.

For The Chocolate Sauce

  • Mix the remaining chocolate shell mixture with the remaining 1 tablespoon of corn syrup and butter. Then microwave for 30 seconds, stirring until glossy.

For The Serving

  • In order to serve the cake, beat the heavy cream until foamy with a mixer. Then add the sugar and beat until soft peaks form. Invert the cake onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
  • Using a warm knife, cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles; cut each rectangle diagonally in half to make 2 triangles. Add whipped cream, ice cream, and chocolate sauce to each triangle. Enjoy!
Keyword Longhorn Steakhouse Chocolate Stampede Recipe