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Red Lobster Chocolate-Wave Cake Recipe

30 Minutes Lobster Chocolate Wave Cake Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 10-inch Bundt Cake Mold
  • Large Bowl
  • Medium Saucepan
  • Whisk or Electric Mixer
  • Measuring Cups and Spoons
  • Spatula
  • Toothpick or Cake Tester
  • Wire Rack
  • Knife or Offset Spatula

Ingredients
  

  • 5 tsp. Unflavored Gelatin: This is used to give the cake its structure.
  • 1 cup Water reduced to 3/4 cup: This is used in the cake batter and also to dissolve the gelatin.
  • 1/4 cup Cocoa Powder sifted: This gives the cake its rich chocolate flavor.
  • 1 tbsp. Baking Powder: This is a leavening agent that helps the cake rise.
  • 6 Eggs: These are essential for binding the ingredients together and giving structure to the cake.
  • 1/2 cup Sugar: This adds sweetness to the cake.
  • 1 tsp. Vanilla Extract: This enhances the flavors in the cake.
  • 1 tbsp. White Vinegar: This is used to enhance the chocolate flavor.
  • 1/2 cup Sour Cream: This adds moisture and gives density to the cake.

Instructions
 

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt cake mold.
  • Place the water, sugar, cocoa powder, baking powder, eggs, and vanilla in a large bowl and stir until well blended
  • In a medium saucepan over medium heat, stir 1/4 cup of the hot water with the gelatin until all of the gelatin is completely dissolved.
  • Pour the cake batter into your bundt pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  • In a medium bowl, combine the gelatin and hot water again, stir until completely dissolved, and set aside to cool to room temperature.
  • In a small bowl, beat the sour cream, sugar, and vanilla until blended. Beat in the cooled gelatin mixture until well blended.
  • Spread the cold cake with a layer of chocolate mousse, then refrigerate for 15 minutes or until it sets.
  • Spread another layer of chocolate mousse on top of the cake and refrigerate for 30 minutes or until set.
  • Spread the whipped cream frosting on top of the cake and garnish it with a black chocolate wave.