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:
This cake looks as dark as the eclipse itself! I bet it tastes amazing too. Chocolate never fails to win me over every time!
Hi I love your recipes they started me cooking again can you freeze this cake please?
Yes! I would freeze unfrosted probably.
Should I use 1 cup of flour as written in the recipe or 2cups as shown in the video? I can’t wait making the cake. Thanks.
I was wondering the samething! Did you get a reply?
Go by the actual recipe 🙂
I made this today! Used bob’s redmilll GF since that’s what I had. The big experiment today was that I “baked ” it in my instant pot. Cooked it for 25 minutes in a 7 inch springform pan and did a manual release. I was totally guessing on the cooking time, but It looks good and the true test will come tomorrow when we get to eat it.
Thank you so much for making it! I’m really glad to know it worked with the gf flour… and in the instant pot! Hope it tasted good!
This was AMAZING!!!
I am so happy to find a healthy DARK chocolate cake, this was heavenly, I used a dark chocolate bar (77%) instead of the mini chocolate chips, melted wonderfully, thank you for such a great recipe!
I used it in a Death by chocolate trifle, it was a hit!
The only Dutch-processed cocoa I could find is Ghiradelli Premium Baking Cocoa- Sweet Ground Chocolate. Since the chocolate is already sweet, should I reduce the sugar in the recipe?
I think you’d still need the full amount of sugar for bulk. But I think it would still be good… just might not even need frosting!
How decadent! Love me some dark chocolate.
Will this work if I swap the flour for almond flour or coconut flour, as I prefer grainless and low carb.
If so, will I need to add xanthun gum or anything else ?
I have low carb swaps for the sugar already.
You’d probably have to figure out something to bind it together. But be sure to report back if you experiment!
This looks amazing – I cant wait to make it . Do you think I could use coconut oil instead of normal ( sunflower oil)?
You can!
Came together so easily and quickly and the batter is delicious. It’s in the oven now. Can’t wait to taste it! Thanks so much, Katie! I’m pairing it with your Greek yogurt frosting.