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
Print This Recipe
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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:
Tori//Gringalicious.com says
This cake looks wonderful, Katie! Thanks for sharing it and the pictures are so tempting.
Sophia says
Does this nutritional info Included the frosting? Just curious. Looks, dark, rich, chocolateie!
Paige Flamm says
Um…. YES! totally need this in my life!
Paige
Bianca Phillips says
This looks delicious! I’m so excited to see the eclipse! I should make this cake for work.
jordan @ dancing for donuts says
i’m so bummed we won’t be able to fully see the eclipse from Southern California, but you best believe that won’t stop me me from making this cake!!!! it look so decadent but when i read the ingredients i was super impressed! can’t wait to try this – thanks for sharing 🙂
Rachel says
I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!
Kim | The Baking ChocolaTess says
Love the theme! Your Eclipse Cake looks sinfully, dark delicious Katie! I want to totally take a bite or five out of that right now! 😀
Cakes Mumbai says
I love chocolates cakes more than other flavors, this eclipse cake perfectly mouth watering.Chocolate can help you lose weight as well as The flavonols in dark chocolate can protect the skin against sun damage.
Alpine Pedestrian says
This recipe looks to be basically the same as the Epic Vegan Chocolate Cake you posted on July 24, just half the amounts of everything and using dark cocoa powder rather than regular cocoa powder. This recipe calls for baking powder, and the other recipe uses baking soda. Are they interchangeable?
Jason Sanford says
Hi! As she mentions in the post, they are similar recipes but the two are not interchangeable here. Definitely be sure to use the listed baking powder if using the dark cocoa here.
Jason (media relations)
Nancy says
Can this be made gluten free??
Jason Sanford says
Maybe try Bob’s gluten free flour blend? We have had good results with that in similar recipes, not even needing to add xanthan gum.
Elise says
Oh, I was so excited to pin and share this, but then realized your frosting is made with Avocado. I have a severe allergy to avocados and recently ended up in the ER for Anaphylactic Shock. Thank you for listing that the frosting was made with Avocado, so now I know not to bother. Looks delish though! I love Chocolate, and a friend of mine told me people were making recipes for chocolate cakes now with Avocado as a “healthier” substitute or “gluten-free” option, which scares me because I am GF as well! Again, thanks for the heads up!
Jason Sanford says
The post says that she used avocado frosting but that you can use any frosting you choose and you will need about 3/4 cup.
Chloe says
Can you substitute whole wheat flour for the spelt/white flour?
Jason Sanford says
You can always experiment. Be sure to report back if you do. Results might be a bit dense but you never know.
Melissa says
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!
Emily says
As a dark chocolate lover, this cake looks divine! I can’t wait to try it out.
xo,
Em
Samantha says
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.
Bridget says
What if I only have cacao? Baking soda or powder?
Thanks
Marina says
I’ll be available to eat chocolate cake with you all afternoon! 😉 It looks divine!!
Ivy says
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. 🙁
Tori says
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!
Terri says
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. ?
Jason Sanford says
I took mine out of the pan first.
Harmony says
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.
Harmony says
Here it is! Très magnifique!
Cassie Autumn Tran says
This cake looks as dark as the eclipse itself! I bet it tastes amazing too. Chocolate never fails to win me over every time!
Sophie says
Hi I love your recipes they started me cooking again can you freeze this cake please?
Jason Sanford says
Yes! I would freeze unfrosted probably.
Momo says
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.
Nasrin says
I was wondering the samething! Did you get a reply?
Jason Sanford says
Go by the actual recipe 🙂
Fred says
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.
Chocolate Covered Katie says
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!
Lisa Pakiela says
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!
Kristin says
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?
Jason Sanford says
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!
Jason says
How decadent! Love me some dark chocolate.
Carolyn says
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.
Jason Sanford says
You’d probably have to figure out something to bind it together. But be sure to report back if you experiment!
Jonny says
This looks amazing – I cant wait to make it . Do you think I could use coconut oil instead of normal ( sunflower oil)?
Jason Sanford says
You can!
Miriam says
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.
Ty says
How many calories is this cake. I lolled for the nutrition facts but couldn’t find it. It looks absolutely amazing can’t wait to make it!
Jason Sanford says
Hi, the nutrition facts are linked right under the recipe instructions. Hope that helps!
Aarohi says
Hi. Can I use gluten free oat flour for this recipe? If yes, would any substitutions or additions be required?
Thank you 🙂
Jason Sanford says
Feel free to experiment! You never know unless you try, and be sure to report back with results as to whether it works or not!
Nasrin says
You mentioned 1 cup of flour for this cake in the written ingredients but in the video you state that it’s 2 cups of flour! Which one is it?
Celine says
It’s 1 cup of flour !
Celine says
Thank you so much for this recipe ! I just did it with some differences (80 ml water / less sugar, 110gr / less butter -30gr) and it is perfect too ! Only 119 kcal for one piece (10 pieces). Thank you I love it !
Colleen says
I tried this with whole wheat flour, olive oil, and splenda instead of xylitol (a scant 3/4 cup of splenda). It was DELICIOUS and no fake sugar aftertaste that I sometimes experience with splenda. The whole wheat flour didn’t seem to mess with the texture, at least not in a way that I minded. And my very picky husband liked this cake despite being very anti-health food masquerading as desserts. So win-win!
Emma says
I found this recipe and the video immensely frustrating!
1 cup or 2 cups of flour??
20 or 25 minutes of cooking
Regardless, I had to bake it as I prepared everything – hyped up my 4 year old about it. Shame..
CCK Media Team says
Hi, I am confused – did you try to make the recipe by the video alone? Go with the amounts listed in the actual recipe written out on the site 🙂
Susan says
If you love dark chocolate, this your cake, my friends – the flavor & texture are out of this world!! Made it for my husband’s birthday and served it with CCK Chocolate Avocado Frosting and Chocolate Peanut Butter N’ice Cream. How much more chocolate-y could it get? None more! RUN, do not walk, to your kitchen & make this today!!
Thanks for another home run, CCK. ❤️🍫
Dee says
I’ve heard that using coffee in place of water can deepen the chocolate flavour. Would that work for this recipe?
CCK Media Team says
We haven’t tried it yet but some readers have commented to say they have and it’s good! 🙂
Carolyn says
I made this today and it’s delicious ! I used coffee instead of water, vegan mayo instead of the oil and 1/3 cup applesauce. Sooo good ! Thank you for the wonderful recipes. I regularly make your baked goods and have tried a couple of savoury options.
CCK Media Team says
💕💕