Applebee'S Real Triple Chocolate Meltdown Recipe

Name: Applebee'S Real Triple Chocolate Meltdown Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for cake; 2 cups sugar; 3/4 cup dark cocoa (use Hershey's special dark cocoa powder); 1 1/2 teaspoons baking soda; 2 eggs; 1/2 cup vegetable oil; 1 cup boiling water (must be exactly at 212 Fahrenheit for best results); 1 3/4 cups cake flour (preferably softasilk enriched bleached cake flour); 1 1/2 teaspoons baking powder (preferably double acting); 1 teaspoon salt; 1 cup milk; 2 teaspoons vanilla extract; Ingredients for chocolate syrup; 1 cup water; 1/2 cup sugar; 1 cup light corn syrup (see instructions below); 3/4 cup cocoa powder (use Hersey's cocoa powder); 2 ounces semisweet chocolate, finely chopped; 2 tablespoons cornstarch (experimental thickening agent, use at your own risk)

Servings: persons

Ingredients for cake
2 cups sugar
3/4 cup dark cocoa (use Hershey's special dark cocoa powder)
1 1/2 teaspoons baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water (must be exactly at 212 Fahrenheit for best results)
1 3/4 cups cake flour (preferably softasilk enriched bleached cake flour)
1 1/2 teaspoons baking powder (preferably double acting)
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Ingredients for chocolate syrup
1 cup water
1/2 cup sugar
1 cup light corn syrup (see instructions below)
3/4 cup cocoa powder (use Hersey's cocoa powder)
2 ounces semisweet chocolate, finely chopped
2 tablespoons cornstarch (experimental thickening agent, use at your own risk)

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Cake Instructions.
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1. Preheat oven to 350u00b0F Line two 6 cake mini Bundt cake pans with tin foil and spray inside of tinfoil with pam (hint: cut foil into small square pieces to line pans with it).
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2. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; mix until well blended, and then beat on high speed with electric mixer for 2 minutes. Then mix in boiling water with electric mixer (BATTER WILL BE THIN). Pour batter evenly into prepared pans.
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3. Bake 25 minutes or until wooden pick inserted in center comes out clean. use knife or shrimp skewers to loosen and carefully remove tinfoil covered cakes from pans and remove tin foil from them and either place them onto prepared plates for serving or freeze them for reheating later.
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Chocolate Sauce Instructions.
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1. Mix together cornstarch and 1 cup water to prevent cornstarch from clumping.
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2. In a medium saucepan, mix together cornstarch and water mix, sugar, 1/2 cup of corn syrup, and cocoa powder until well blended and mixture looks like liquid chocolate.
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3. Bring to a boil over medium heat STIRRING CONSTANTLY to prevent scorching. Once it's just begun to simmer and boil, remove from heat and stir in the other 1/2 cup of corn syrup, and chopped chocolate until melted. chocolate sauce must be right thickness, too thin it will get sucked into the cakes, too thick it won't glaze right.
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Final Cake Preparation Instructions.
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1. Serve Cakes on dinner plates, put cake on one side of dinner plate and put a scoop of vanilla ice cream on the other side of dinner plate.
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2. Carefully pour some of the chocolate sauce into the center hole in the mini Bundt cake until it fills up the hole. Carefully drizzle sauce in a crisscross pattern over plate, cake and ice cream; it should look like what you see in the photo above when done properly. use a chocolate spreading paint brush to paint sauce all over cake to give it that nice looking wet glaze effect.
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3. Serve cakes hot and watch them blow your friends minds away.

1819

kcal

Calories

107

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ingredients for cake, 2 cups sugar, 3/4 cup dark cocoa (use Hershey's special dark cocoa powder), 1 1/2 teaspoons baking soda, and more.

Yes, Applebee'S Real Triple Chocolate Meltdown Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!