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:
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!
Hi, the nutrition facts are linked right under the recipe instructions. Hope that helps!
Hi. Can I use gluten free oat flour for this recipe? If yes, would any substitutions or additions be required?
Thank you 🙂
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!
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?
It’s 1 cup of flour !
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 !
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!
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..
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 🙂
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. ❤️🍫
I’ve heard that using coffee in place of water can deepen the chocolate flavour. Would that work for this recipe?
We haven’t tried it yet but some readers have commented to say they have and it’s good! 🙂
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.
💕💕