LONGHORN STEAKHOUSE CHOCOLATE STAMPEDE (COPYCAT)

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Longhorn Steakhouse Chocolate Stampede (COPYCAT) image

I died and went to chocolate heaven. Hope to see you there, LOL. This recipe requires a little love and a lot of patience. I recommend making the night before since it requires so much time in the freezer.

Provided by Melissa Turner

Categories     Puddings

Time 9h

Number Of Ingredients 19

FOR CAKE AND MOUSSE
1 box devil's food cake mix plus required ingredients
14 oz bittersweet chocolate (chopped)
12 Tbsp butter, unsalted (diced)
1/4 c strong coffee
10 large eggs, separated
1 1/2 c plus 6 tablespoons sugar
1 tsp vanilla extract
1/2 tsp salt
2 c heavy cream, cold
FOR THE SHELL AND SAUCE
12 oz bittersweet chocolate (chopped)
3/4 c heavy cream
5 Tbsp corn syrup, light
2 Tbsp butter, unsalted
TO SERVE
1 1/2 c heavy cream, cold
1 Tbsp sugar
1 pt vanilla ice cream

Steps:

  • 1. Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
  • 2. Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
  • 3. Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
  • 4. Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
  • 5. Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
  • 6. Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
  • 7. Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
  • 8. Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
  • 9. To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
  • 10. Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

Dua noor Noor khan
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I'm not a baker, but this recipe was easy to follow and the cake turned out great! I'll definitely be making this again.


BraveTalk Tv
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This recipe is a bit challenging, but it's definitely worth the effort. The cake is so moist and the chocolate sauce is to die for.


Aisha Omotayo
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I made this cake for my daughter's birthday and it was a huge success! She and her friends loved it.


jelleel oshodi
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Celani Shezi
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This cake is so rich and decadent, it's perfect for a special occasion.


Samuel Graham
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I'm not a fan of chocolate cake, but I made this for my friends and they loved it. I guess I'll have to give it another try.


Jennifer Lynn
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This recipe is a bit time-consuming, but it's worth it. The cake is so delicious and the chocolate sauce is amazing.


A BoSs
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I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.


Thomas Kwesi Agyei
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This was my first time making a chocolate stampede cake and it turned out great! The cake was moist and the chocolate sauce was rich and delicious. I will definitely be making this again.


Mikiyas Wendesn
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Mohit Kaushal
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I followed the recipe exactly and it turned out perfect. I highly recommend this recipe to anyone who loves chocolate cake.


kakadu5151
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I'm not a huge fan of chocolate cake, but this one is definitely an exception. It's so rich and moist, and the chocolate sauce is to die for.


Taylor Zoidis
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This recipe is a keeper! It's so easy to make and the results are amazing.


Mona Niranjan
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I made this for a party and it was a huge hit! Everyone loved it.


Joseph Nhlapo
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This was an excellent copycat recipe! The chocolate sauce was rich and decadent, and the cake was moist and fluffy. I will definitely be making this again.