Copycat Longhorn's Chocolate Stampede Recipe: Simple & Delightful!

Ingredients for the cake and the mousse:

1 18.25 ounce box of devil's food cake mix (including needed ingredients on the box)

12 Tablespoons of Salted Butter

14 ounces of a Bittersweet Chocolate Bar (chopped)

1/4 Cup of Strong Coffee

10 Large Eggs (separated)

1 1/2 Cups of Sugar (plus 6 more Tablespoons of Sugar for later)

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Salt

2 Cups of Cold Heavy Whipping Cream

Ingredients for the cake's shell and sauce:

12 Ounces of Bittersweet Chocolate (chopped)

3/4 Cup of Cold Heavy Whipping Cream

5 Tablespoons of Light Corn Syrup

2 Tablespoons of Salted Butter

Chocolate StampedePhoto byLonghorn Steakhouse

Directions:

Prepare and mix your cake mix as the box label directs and pour the cake in a 9-by-13 inch baking dish.

Bake the cake to the correct timing placed on the box or until a toothpick placed in the cake batter comes out clean.

Once the cake is done, remove the cake out of oven and place the cake onto a rack to cool completely.

Clean out the cake pan and line the edges of the pan with plastic wrap.

Once the cake is cool, cut the cake in half lengthwise and then cut it in thirds crosswise to make 6 rectangles. Using a serrated knife slice each of the cake's rectangles in half to make two layers.

Place half of the cake pieces snug into the cake pan. Crumble the remaining pieces and place them into 6 very tight small balls. Place 1 cake ball in the center of each cake rectangle inside of the cake pan.

To make the mousse, heat your bittersweet chocolate, butter, coffee and 1/4 cup of water in a bowl that is heatproof. Set the bowl over a saucepan of simmering water but be sure not to let the bowl of chocolate and coffee touch the hot water.

Stir the chocolate, water and coffee mixture until it is fully melted. Once the chocolate and coffee mixture is melted, remove the bowl from the pan and continue stirring the chocolate until cools.

In a bowl, whisk the egg yolks and 1 1/2 cups of sugar and 2 tablespoons of water in a separate heatproof bowl.

Set the bowl over a saucepan of simmering water and whisk the mixture until the egg mixture is pale yellow. This process is around 6 to 8 minutes.

Add the chocolate coffee mixture and the vanilla and whisk the mixture until all of the ingredients are combined.

Remove the mousse mixture from the pan and set the bowl in a bowl of ice water. Whisk the mixture until it is slightly cool but not thick. This takes about 4 minutes.

Beat the egg whites and salt in a bowl with a mixer until the mixture becomes foamy. Add 2 tablespoons of sugarand beat the mixture until it is almost stiff.

Gently fold the egg white into the chocolate-yolk mixture to form a dark chocolate mousse.

Spread 5 cups of mousse over the cake and the cake balls and freeze the cake until it is firm on top. This takes around 30 minutes.

Whisk the remaining heavy whipping cream and the remaining 4 tablespoons of sugar until soft peaks begin to form in the mixture. Fold in your remaining mousse.

Remove the cake from the freezer amd spread the top of the cake with the light chocolate mousse that you just made. Cover with plastic wrap and freeze the cake again until the mousse is firm. This process takes around 6 hours or more.

To make the chocolate shell that goes over the cake. Stir the chocolate, heavy whipping cream and 4 tablespoons of corn syrup in a heatproof bowl over a saucepan of simmering water. (Do not let the bowl of chocolate touch the water in the saucepan). Stir the mixture until it is well melted.

Once the cake has been in the freezer for 6 hours or more, remove the cake and using a spoonful at a time, spoon the chocolate shell over the cake. Return the cake back to the freezer to freeze the shell.

To make the chocolate sauce, add the remaining 1 tablespoon of corn syrup and butter to the leftover chocolate shell mixture and place it in the microwave for around 30 seconds and stir until it becomes a glossy mixture.

To serve the cake, remove it out of the freezer and beat the heavy whipping cream until it forms a foamy mixture and then add the sugar to form soft peaks.

Slice the cake and remove it out of the pan, chocolate shell-side up.

To each of them with the whipping cream that you just made and add chocolate drizzle, ice cream and chocolate shavings over the cake for garnish.