Longhorn Steakhouse Chocolate Stampede Recipe

If you love rich chocolate desserts, this Longhorn Steakhouse Chocolate Stampede Recipe is a brilliant treat to make at home. It features moist chocolate cake layers, creamy chocolate frosting, and a generous finish of chocolate sauce and curls for the full restaurant-style experience. The texture is soft, fudgy, and deeply indulgent with every bite. This is a medium-level bake that takes around 1 hour 30 minutes from start to finish, including cooling and decorating.

Ingredients

For the Chocolate Cake

• 250g plain flour
• 75g cocoa powder
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 300g caster sugar
• 3 large eggs
• 240ml whole milk
• 120ml vegetable oil
• 240ml hot coffee or hot water
• 2 tsp vanilla extract
• Pinch of salt

For the Chocolate Frosting

• 250g unsalted butter, softened
• 450g icing sugar
• 75g cocoa powder
• 120ml double cream
• 1 tsp vanilla extract

For the Topping

• 150ml chocolate sauce
• 100g chocolate curls or grated chocolate
• Whipped cream, optional
• Vanilla ice cream, for serving

How to Make Longhorn Steakhouse Chocolate Stampede Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
• Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, sugar, and salt until evenly combined.
• Add the wet ingredients: Add eggs, milk, oil, and vanilla extract. Beat until smooth, then slowly pour in the hot coffee or water and mix to form a thin batter.
• Fill the tins: Divide the batter evenly between the prepared tins and level the tops gently.
• Bake the cakes: Bake for 28 to 32 minutes until risen and a skewer inserted in the centre comes out clean.
• Cool completely: Leave in the tins for 10 minutes, then turn onto a wire rack and cool fully before frosting.
• Make the frosting: Beat the butter until creamy. Add icing sugar and cocoa powder gradually, then mix in cream and vanilla until fluffy and spreadable.
• Assemble the cake: Place one cake layer on a serving plate. Spread frosting over the top, add the second layer, then cover the top and sides with remaining frosting.
• Finish the dessert: Drizzle generously with chocolate sauce and scatter over chocolate curls. Serve in large slices with whipped cream or vanilla ice cream.

Tips

How do I keep the cake moist?

Do not overbake the sponge. Remove it as soon as a skewer comes out with a few soft crumbs attached.

Why use coffee in chocolate cake?

Coffee deepens the chocolate flavour without making the cake taste like coffee.

How do I get smooth frosting?

Beat the butter first until pale, then add the dry ingredients slowly and finish with cream.

Can I make it extra rich?

Add a layer of chocolate ganache between the cake layers for an even more indulgent finish.

Serving Suggestions

• Serve warm slices with vanilla ice cream
• Add fresh berries for contrast
• Drizzle with extra chocolate sauce
• Top with whipped cream for a restaurant-style finish

Storage

Room Temperature

Keep covered in a cool room for up to 2 days.

Refrigerator

Store in an airtight container for up to 5 days. Bring to room temperature before serving.

Freezing

Freeze slices wrapped well for up to 3 months. Thaw overnight in the fridge.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 78g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 18g
• Sodium: 310mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Longhorn Steakhouse Chocolate Stampede Recipe

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich chocolate layer cake with creamy frosting, chocolate sauce and curls. A decadent restaurant-style dessert made at home.

Ingredients

• 250g plain flour

• 75g cocoa powder

• 2 tsp baking powder

• 1 tsp bicarbonate of soda

• 300g caster sugar

• 3 eggs

• 240ml milk

• 120ml vegetable oil

• 240ml hot coffee

• 250g butter

• 450g icing sugar

• 75g cocoa powder

• 120ml double cream

• Chocolate sauce

• Chocolate curls

Directions

• Preheat oven to 180°C and line two round tins.
• Mix dry ingredients in a large bowl.
• Add eggs, milk, oil and hot coffee. Beat until smooth.
• Divide batter between tins.
• Bake for 28 to 32 minutes until cooked through.
• Cool completely on a wire rack.
• Beat butter, icing sugar, cocoa and cream into frosting.
• Layer cake with frosting and cover top and sides.
• Finish with chocolate sauce and curls before serving.

Notes

• Use room temperature ingredients for best texture.
• Do not overmix once combined.
• Store leftovers chilled for up to 5 days.