Copycat Applebee’s Chocolate Sin Cake Recipe

As its name suggests, this chocolate sin cake recipe is so sinful but you can’t help eating it anyways! Make this dessert at home and impress your friends and family. It’s a rich chocolate cake that is so soft and moist, it’s the perfect way to end off your meal.

Copycat Applebee’s Chocolate Sin Cake Recipe

How To Make Copycat Applebee's Chocolate Sin Cake

Prep: 20 mins
Cook: 10 mins
Total: 30 mins


  • 6 oz semisweet chocolate
  • 2 oz bitter chocolate
  • 1 cup butter, unsalted
  • 1 tsp vanilla extract
  • 4 eggs, at room temperature
  • 4 egg yolks, at room temperature
  • 1/2 cup brown sugar, firmly packed
  • 6 tbsp corn starch


  • 10 oz frozen red raspberries , thawed, in heavy syrup
  • 1 pint fresh raspberries
  • 12 cookies pieces, or chocolate pieces; triangular shape
  • 12 sprigs fresh mint


  1. Butter sides and bottoms of 12 4-oz. ramekins and set aside. Alternatively, you can use a no-stick cooking spray.

  2. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.

  3. When butter and chocolate are melted, stir to blend and set aside.

  4. In a large bowl of a mixer, combine eggs, egg yolks and brown sugar. Beat on high for 5-7 minutes or until thick and quadrupled in volume. 

  5. Reduce speed to low and add cornstarch one tablespoon at a time, beating to incorporate after each addition.

  6. Increase speed to high and beat for 5 minutes or until mixture stands in soft peaks.

  7. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of the bowl frequently.

  8. Divide batter between prepared ramekins and bake in a preheated 375 degrees oven for 10 minutes. The cake should have a light crusted and a soft center when done.

  9. Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve.

  10. When ready to serve, run a knife blade around the edges of the cake to separate it from the ramekin. Invert ramekin on a serving plate and lift the ramekin up, leaving the cake in the center of the plate.

Making the topping

  1. Pour thawed raspberries in a blender and puree. Strain and discard seeds.

  2. Ladle raspberry coulis around the cake and garnish with fresh raspberries, cookie/chocolate pieces and mint. Serve.


  • Sugar: 19g
  • :
  • Calcium: 63mg
  • Calories: 416kcal
  • Carbohydrates: 36g
  • Cholesterol: 163mg
  • Fat: 29g
  • Fiber: 6g
  • Iron: 3mg
  • Potassium: 274mg
  • Protein: 6g
  • Saturated Fat: 16g
  • Sodium: 85mg
  • Vitamin A: 717IU
  • Vitamin C: 17mg
Nutrition Disclaimer
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