ULTRA rich and decadently chocolatey dark chocolate eclipse cake – the perfect recipe for next week’s solar eclipse.
What are you doing for the eclipse next Monday?
If ever there were a good excuse to throw your own eclipse watch party, this dark chocolate eclipse recipe is it! The homemade cake is extra dark and fudgy – darker and richer than traditional chocolate cakes, thanks to one special (and easy-to-find) ingredient.
Adding even more dark chocolate is the thick layer of Chocolate Avocado Frosting on top.
Chocolate on chocolate is always a good idea.
(View the video, above)
This recipe was adapted from my Vegan Chocolate Cake Recipe and has one crucial difference: because Dutch cocoa is used here, the recipe calls for baking powder instead of baking soda.
Dutch cocoa, also sometimes called “dark cocoa” or “black cocoa,” won’t react with baking soda due to the lack of acid in the cocoa, meaning it’s important to use baking powder in this recipe. You should be able to find Dutch cocoa easily at a regular grocery store; just look for the word “alkali” in the ingredient list.
If you aren’t able to find it for some reason and want to make this cake with regular cocoa powder instead, just switch the baking powder in the recipe for an equal amount of baking soda. The cake will be lighter in color but still delicious.
The August 21st solar eclipse is scheduled to pass through Washington DC at around 2:42 in the afternoon on Monday, so I’m not sure I’ll get the chance to make this cake as “eclipse food” for a watch party.
Most of my friends will probably be at work.
Maybe I can convince them to skip work to hang out with me and eat chocolate cake all afternoon.
If you live in Oregon, the eclipse is getting to you at 10:15 in the morning.
So… ummm… chocolate cake for breakfast???
Chocolate Eclipse Cake
Dark Chocolate Eclipse Cake
Ingredients
- 1 cup spelt or white flour
- 6 tbsp dark cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar of choice or xylitol
- 1/2 cup mini chocolate chips, optional
- 1/3 cup applesauce or yogurt of choice, such as coconutmilk yogurt
- 2/3 cup water
- 1/4 cup oil or almond butter, OR allergy-friendly sub
- 2 tsp pure vanilla extract
Instructions
*If you want a double layer cake, simply double all ingredients and bake in two pans.
Preheat oven to 350 F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, cocoa powder, baking powder, salt, optional chips, and sweetener, and stir very well. (If nut butter is not stir-able, gently heat until soft.) In a new bowl, whisk nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the prepared pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when still a little undercooked, let it cool, then set in the fridge overnight. This prevents overcooking, and the cake firms up nicely as it sits.) If you can wait, I highly recommend not even tasting until the next day… the cake is so much richer and sweeter after sitting for a day. Frost with your favorite frosting recipe. I linked one of my favorites earlier in the post – you’ll need about 3/4 cup for the entire cake.
More Dark Chocolate Recipes:
Can you substitute whole wheat flour for the spelt/white flour?
You can always experiment. Be sure to report back if you do. Results might be a bit dense but you never know.
As an astronomer, I heartily approve of a dark chocolate eclipse cake! 🙂 I’m in the path of totality in Wyoming for the eclipse. A reminder if you’re watching the partial eclipse from anywhere (like DC): be sure you only look at the Sun with eclipse glasses!
As a dark chocolate lover, this cake looks divine! I can’t wait to try it out.
xo,
Em
Oh my, this looks and sounds fantastic. I love the name and will make it even after Monday. I will be at work that day, and won’t get to see the eclipse. I know a lot of people plan on viewing. Thanks for the great idea. Simple and delicious.
What if I only have cacao? Baking soda or powder?
Thanks
I’ll be available to eat chocolate cake with you all afternoon! 😉 It looks divine!!
I made this and managed to chill it for about 3 hours before I gave in and cut a slice. It came out a bit dense, more of a brownie consistency, but I’m near the bottom of my baking powder tin, so perhaps the powder is past its prime. Still really delicious, though. I added mini chocolate chips and topped it with coconut whipped cream frosting. I’d make it again. LOVE the eclipse theme too! I’m in SoCal and regret I can’t make it up to Oregon to see it in totality. 🙁
Making this today for a get-together tomorrow. I made a lemon mascarpone cream pie yesterday, so I realized I have an eclipse baking theme this weekend! I’m going to try this recipe with white whole wheat flour, coconut sugar, almond butter and apple sauce. I’ll frost with Katie’s chocolate frosting shots frosting (it uses a coconut cream base). I’ll let you know how it goes!
Mine’s in the oven!! Taking it to a Total Eclipse 40th Birthday party. Can’t wait!
Do you take it out of the pan prior to refrigerating or leave in pan?
Thanks for the great idea!! Love that it’s vegan. ?
I took mine out of the pan first.
I had to do the plain cocoa version and I added a little bit too much (the batter was really thick). Also, the oven was turned onto grill and not conventional so the top ended up more cooked. However, even after all this abuse, the cake has turned out really well. It should win an award for durability.
Can’t wait for the morning so I can frost and eat it.
Here it is! Très magnifique!