Red Lobster’s Chocolate Wave Cake has earned a devoted following among dessert lovers. This rich, decadent cake features layers of moist chocolate cake, smooth chocolate mousse, and a glossy chocolate ganache that creates the signature “wave” effect. While the restaurant version remains popular, you can now recreate this indulgent treat at home.
This homemade version captures all the flavors and textures that make the original so irresistible. The recipe breaks down into manageable steps, making it accessible even for home bakers who want to impress their guests with a restaurant-quality dessert.
What Makes Red Lobster’s Chocolate Wave Cake Special
The Chocolate Wave Cake stands out because of its three distinct layers that work together to create a symphony of chocolate flavors. The base consists of a rich chocolate cake that’s both moist and sturdy enough to support the upper layers. The middle layer features a silky chocolate mousse that adds lightness and creaminess. Finally, the glossy chocolate ganache on top creates the characteristic wave pattern while providing an intense chocolate finish.
The contrast between textures makes each bite interesting. You get the density of cake, the airiness of mousse, and the smooth richness of ganache all in one spoonful. This combination explains why the dessert has remained popular on Red Lobster’s menu for years.
Ingredients You’ll Need
For the Chocolate Cake Base:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Mousse:
- 8 oz dark chocolate, chopped
- 6 tablespoons unsalted butter
- 6 large eggs, separated
- ¼ cup granulated sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
For the Chocolate Ganache:
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons corn syrup
- 2 tablespoons unsalted butter
Step-by-Step Instructions
Making the Chocolate Cake Base
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans and dust them with cocoa powder to prevent sticking.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Create a well in the center of the dry ingredients.
In a separate bowl, beat the eggs, then add buttermilk, coffee, oil, and vanilla extract. Pour this wet mixture into the well of dry ingredients and mix until just combined. The batter will be thin, which is normal for this type of cake.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Preparing the Chocolate Mousse
Melt the chocolate and butter together in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
In a clean bowl, whisk the egg yolks with half the granulated sugar until pale and thick. Gradually add the cooled chocolate mixture, whisking constantly to prevent the eggs from scrambling.
In another bowl, whip the egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff peaks form.
Separately, whip the heavy cream with powdered sugar until soft peaks form.
Gently fold the whipped cream into the chocolate mixture, then fold in the egg whites in two additions. Be careful not to overmix, as this will deflate the mousse.
Creating the Chocolate Ganache
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream and corn syrup until they begin to simmer. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes.
Starting from the center, stir the mixture in small circles, gradually working outward until the ganache is smooth and glossy. Stir in the butter until completely incorporated. Let the ganache cool to room temperature, stirring occasionally.
Assembling Your Chocolate Wave Cake
Place one cake layer on your serving plate. If the top is domed, level it with a serrated knife. Spread half of the chocolate mousse evenly over the cake layer, leaving a small border around the edges.
Place the second cake layer on top, pressing gently to secure it in place. Spread the remaining mousse over the top layer, again leaving a small border.
Refrigerate the assembled cake for at least 2 hours to allow the mousse layers to set.
Once chilled, pour the ganache over the top of the cake, starting from the center and working outward. Use an offset spatula to create gentle wave patterns in the ganache while it’s still fluid. Allow some ganache to drip down the sides for a professional appearance.
Return the cake to the refrigerator for at least 30 minutes to allow the ganache to set before serving.
Tips for Success
Temperature control is crucial for this recipe. Ensure your cake layers are completely cool before adding the mousse, and allow sufficient chilling time between each step. This prevents the layers from melting into each other.
When making the mousse, ensure your chocolate mixture isn’t too hot when you add it to the egg yolks. If it’s too warm, it will cook the eggs and create a lumpy texture instead of smooth mousse.
For the ganache, the cream should be hot but not boiling when you pour it over the chocolate. Boiling cream can cause the ganache to separate and become grainy.
Serving and Storage
This cake serves 12-14 people and should be stored in the refrigerator. Remove it from the fridge 15-20 minutes before serving to allow it to come to the proper serving temperature. The cake will keep for up to 4 days when properly covered.
Use a sharp knife dipped in warm water and wipe it clean between cuts to achieve clean slices that showcase the beautiful layers.
Bring Restaurant Quality to Your Kitchen
Creating Red Lobster’s Chocolate Wave Cake at home requires patience and attention to detail, but the results are worth the effort. Each component can be prepared ahead of time, making the final assembly more manageable and efficient. The combination of rich chocolate flavors and varied textures creates a dessert that rivals any restaurant offering.
With this recipe, you can enjoy this beloved dessert whenever the craving strikes, and you’ll likely find that homemade tastes even better than the original.
