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Dark Chocolate Eclipse Cake

ULTRA rich and decadently chocolatey dark chocolate eclipse cake – the perfect recipe for next week’s solar eclipse.

chocolate eclipse cake

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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.

eclipse food

eclipse recipes

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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.

Girl Eating Cake

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???

Smile

This extra dark chocolate cake is unlike other cake recipes, thanks to one special ingredient.

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Chocolate Eclipse Cake

Dark Chocolate Eclipse Cake

Total Time: 25m
Yield: 8-10 slices
Print This Recipe 5/5

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.

View Nutrition Facts

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More About The Cookbook

More Dark Chocolate Recipes:

healthy brownies

The Ultimate Unbaked Brownies

apple pudding

Healthy Chocolate Pudding

fg

Mint Chocolate Workout Brownies

5/5 (9)

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Published on August 14, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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57 Comments

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  1. 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 🙂

  2. 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.

  3. 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)

    • 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.

  4. 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.

    • 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.

  5. 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!

  6. 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.

  7. 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. 🙁

  8. 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!

  9. 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. ?

  10. 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.

  11. 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.

  12. 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.

  13. 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!

  14. 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!

  15. 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.

  16. Jonny says

    This looks amazing – I cant wait to make it . Do you think I could use coconut oil instead of normal ( sunflower oil)?

  17. 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.

  18. 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!

  19. 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!

  20. 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?

  21. 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 !

  22. 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!

  23. 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 🙂

  24. 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. ❤️🍫

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