Ingredients for Applebees Triple Chocolate Meltdown Leak
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 6 ounces chocolate chips (semi-sweet or milk)
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
- 2 tablespoons milk (for peanut butter swirl)
- powdered sugar (optional)
- cocoa powder (optional)
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How to Make Applebees Triple Chocolate Meltdown Leak
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the milk and boiling water until smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- While cakes are baking, prepare the molten chocolate center: In a medium bowl, melt the chocolate chips and heavy cream in microwave in 30 second intervals until smooth. Let it slightly cool.
- Once cakes are baked, let them cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Prepare the Peanut Butter Swirl: While cakes are cooling combine peanut butter with 2 tablespoons of milk until smooth.
- Once the cakes are completely cool, carefully spread the peanut butter mixture over one cake layer.
- Spoon the cooled melted chocolate over the peanut butter layer, then top with the second cake layer.
- Optional: Dust with powdered sugar or cocoa powder for extra flair.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
133g
Fat
9g
Carbs
17g
