Chocolate Eclipse Cake Recipes

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

CHOCOLATE ECLIPSE

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking pan.
• Melt butter and unsweetened chocolate together in a double boiler over hot water.
• In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
• In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
• Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
• Stir in chocolate chips, if using.
• Pour the butter/chocolate mixture into buttermilk.
• add vanilla and then pour into the dry ingredients.
• Stir until well combined.
• Spread into prepared pan.
• Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
• Sprinkle this over the batter in the pan as evenly as possible.
• Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
• Place the pan immediately into the preheated oven.
• Bake for 30- 35 minutes, or until the center feels firm to the touch.
• Watch carefully, as it tends to over brown around the edges.
• Cool at least 15 minutes before serving.
• Best cooled for 2 hours.
• The finished result is a cake with a fudgy sauce hidden underneath.
• When serving, invert the cake so that the fudgy sauce becomes a topping.
• Serve with vanilla ice cream, creme fraiche or whipped cream.

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.