Longhorn Steakhouse Chocolate Stampede Recipe

Sharing a sweet treat with your best friend always makes a special day even better.

Last summer, my friend Sarah and I planned our monthly “girls’ day” adventure. We left the kids with our husbands and headed to the city to explore new shops and catch up over lunch.

We decided to try something different and ended up at Longhorn Steakhouse for dessert. The waiter brought out their famous chocolate dessert – a towering masterpiece with layers of rich cake and creamy chocolate mousse.

Sarah took one bite and her eyes went wide. “This is amazing!” she said, taking another slow, careful bite.

We both found ourselves eating so slowly, savoring every single spoonful. The chocolate was so rich and perfect that we didn’t want the experience to end. That day inspired me to recreate this incredible dessert at home.

Now you can make this restaurant-quality Longhorn Steakhouse Chocolate Stampede Recipe right in your own home and share those same sweet moments with the people you love most.

What Are the Different Layers in Chocolate Stampede

The Longhorn Steakhouse Chocolate Stampede is famous for its layers. Each one adds its own flavor and texture, making every bite special.

• First, there’s a moist chocolate sponge that forms the base.
• Next, a fluffy and creamy chocolate mousse sits on top, adding richness and lightness at the same time.
• Finally, a smooth chocolate glaze covers the dessert, giving it a shiny finish.

When served with vanilla bean ice cream, the warm, rich cake and cool, creamy scoop balance each other beautifully. This mix of layers is why the Chocolate Stampede feels like a full chocolate experience in every forkful.

Longhorn Steakhouse Chocolate Stampede Ingredients

For the Cake Layer:

• Cocoa Powder (22 grams): This gives the cake its deep chocolate color and flavor.
• Instant Coffee Powder (1/2 teaspoon): This is optional. You will not taste the coffee. It just makes the chocolate flavor taste even richer and better.
• Boiling Milk (100 ml): Hot milk is mixed with the cocoa and coffee. It helps to blend them smoothly into the cake batter.
• Butter, softened (100 grams): This makes the cake soft and gives it a rich taste. Use unsalted butter.
• Caster Sugar (125 grams): This is a fine sugar that melts easily. If you do not have it, you can use regular white sugar.
• One Egg: The egg helps to bind all the cake ingredients together.
• Vanilla Extract (1/2 teaspoon): This adds a warm, sweet flavor that goes great with chocolate.
• All-Purpose Flour (100 grams): This is the main structure for the cake.
• Baking Soda (1/4 teaspoon) & Baking Powder (1/2 teaspoon): These are our leavening agents. They make the cake rise and become fluffy.
• Salt (1/4 teaspoon): A little salt makes all the other flavors pop.

For the Chocolate Mousse:

• Semi-Sweet Chocolate (200 grams), roughly chopped: This chocolate is not too sweet. It gives the mousse a strong chocolate taste.
• Milk Chocolate (100 grams), roughly chopped: This chocolate is a little sweeter and creamier. It balances the semi-sweet chocolate. You can use all semi-sweet chocolate if you prefer a less sweet mousse.
• Egg Yolks (2): These make the mousse rich and smooth.
• Caster Sugar (50 grams): This sweetens the mousse.
• Egg Whites (2): When we beat these, they get full of air. This makes the mousse light and fluffy.
• A Pinch of Sea Salt: This enhances the chocolate flavor.
• Whipping Cream (400 grams), chilled: This cream must be cold to whip up properly. It makes the mousse creamy and gives it volume. You can use heavy cream instead.

For the Chocolate Glaze:

• Semi-Sweet Chocolate (75 grams): This creates a rich, shiny topping.
• Whipping Cream (75 grams), at room temperature: Warm cream is mixed with the chocolate to make a smooth, pourable glaze.

For Serving:

• Vanilla Bean Ice Cream (1 pint): The cold, creamy ice cream is the perfect partner for the rich chocolate cake.

Recommended Equipment

1. 8-inch loose-bottom cake tin: Makes it very easy to take the finished cake out.
2. Mixing bowls: You will need a few in different sizes.
3. Electric hand mixer: For whipping cream, eggs, and butter. Makes the job fast and easy.
4. Spatula and whisk: For folding and mixing ingredients gently.
5. Saucepan: To heat the cream for the glaze.
6. Cooling rack: Lets the cake cool down evenly.
7. Skewer or knife: To test if the cake is done baking.

How To Make Longhorn Steakhouse Chocolate Stampede

Step 1 | Prepare the Cake Sponge

1. Preheat your oven to 180°C / 350°F.
2. In a small bowl, mix cocoa powder and instant coffee with boiling milk until smooth. Let it cool slightly.
3. In a separate bowl, beat butter and sugar together until creamy. Add egg and vanilla, and mix well.
4. Combine flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with cocoa-milk mixture. Mix gently until smooth.
5. Pour batter into an 8” loose-bottom cake tin. Bake for 20-25 minutes. Check doneness with a skewer; it should come out clean. Cool completely before removing from the tin.

Step 2 | Make the Chocolate Mousse

1. Melt semi-sweet and milk chocolate in a heatproof bowl over simmering water or in the microwave. Let it cool slightly.
2. Whip egg yolks with sugar until pale and smooth. Slowly fold in melted chocolate.
3. Beat egg whites with a pinch of salt until stiff peaks form. Fold gently into chocolate mixture.
4. Whip cream until soft peaks form, then fold into chocolate mixture carefully. Ensure mousse is smooth and fluffy.

Step 3 | Assemble the Cake

1. Place the cooled sponge on a serving plate. Spread mousse evenly on top.
2. Chill for 1-2 hours to let mousse set.

Step 4 | Make the Chocolate Glaze

1. Heat whipping cream in a saucepan until just warm. Remove from heat and add chocolate. Stir until smooth and glossy.
2. Pour glaze over chilled mousse, spreading gently to cover all sides.

Step 5 | Serve

Slice the cake and serve with a scoop of vanilla bean ice cream. Enjoy each rich, creamy bite!

Chef Tips + Notes

• Room Temperature is Key: Make sure your eggs and butter are not cold. This helps everything mix together smoothly and helps the cake rise well.
• Don’t Overmix: When you add the flour to the cake batter, mix just until you can’t see the flour anymore. Overmixing can make your cake tough.
• Fold Gently: When you add the egg whites and whipped cream to the mousse, be gentle. Use a spatula and cut through the middle and fold it over. This keeps the mousse light and airy.
• Chill Time: Do not skip the chilling time for the mousse. It needs those hours in the fridge to become firm enough to slice.

What to Serve with This Chocolate Stampede

The Longhorn Steakhouse Chocolate Stampede Recipe pairs perfectly with light and refreshing sides. A scoop of vanilla bean ice cream balances the deep chocolate layers.

Fresh berries like raspberries or strawberries add a pop of freshness. A warm cup of coffee or a glass of cold milk complements the sweetness perfectly.

At Longhorn Steakhouse, the Chocolate Stampede usually arrives as an oversized slice on a large plate. Two scoops of vanilla ice cream are set on the side, and a drizzle of chocolate sauce decorates the plate.

Make-Ahead & Storage Tips

Make-Ahead: The cake sponge can be baked a day ahead and stored covered at room temperature. The mousse can also be made the night before and chilled, ready for layering. This saves time when serving guests.

How to Store: Keep leftovers in an airtight container in the refrigerator. The dessert will stay fresh for 3–4 days. Cover with plastic wrap to prevent the mousse from drying.

Freezing Option: For longer storage, freeze slices individually. Wrap in plastic wrap, then foil. Thaw in the refrigerator overnight before serving.

Longhorn Steakhouse Chocolate Stampede Recipe FAQs

1. My mousse did not get thick. What did I do wrong?

The most common reason is that the cream or the bowl was not cold enough. Always make sure your whipping cream is very cold right from the fridge.

Also, the bowl you whip it in should be cold. You can put it in the freezer for 10 minutes before you start. Another reason could be overfolding, which deflated the whipped cream and egg whites.

2. The chocolate glaze is too thick. How can I fix it?

If your glaze is too thick to pour, it may have cooled down too much. You can gently reheat it for a few seconds in the microwave. Stir it well. If it is still too thick, you can add a tiny drop of warm cream and stir it in until it becomes pourable again.

3. How do you cut clean slices of Chocolate Stampede?

Dip a sharp knife into hot water, wipe it dry, and cut through the cake. Repeat between slices. This keeps layers neat without smudging.

4. How do I know when the egg whites are ready?

You will know the egg whites are ready when they form “stiff peaks.” This means you can lift the beaters out of the bowl and the peak of egg white that forms will stand up straight and not droop over at the top.

5. What should I do if my cake layer turns out too dry?

If your cake layer is dry, you can brush it lightly with simple syrup made from equal parts sugar and water, or use coffee simple syrup for extra flavor.

Make simple syrup by heating equal amounts of sugar and water until the sugar dissolves, then let it cool completely. Brush just enough to moisten the cake without making it soggy.

6. Why did my cake sink in the middle?

This usually happens if the cake is not baked all the way through, or if the oven door is opened too often while it is baking.

Make sure your oven is fully preheated and use a timer. Only open the oven door to check for doneness at the very end of the baking time.

The Longhorn Steakhouse Chocolate Stampede Recipe is more than just a dessert – it’s an experience of rich layers, smooth mousse, and a glossy finish.

With simple steps and everyday ingredients, this chocolate treat can now be part of your own celebrations at home.