Chocolate Eclipse
Ingredients
- 2 tablespoons unsalted butter ⓘ
- 2 ounces unsweetened chocolate ⓘ
- 2 cups buttermilk ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 1/2 cups unbleached flour ⓘ
- 2 1/4 cups packed brown sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup semi-sweet chocolate chips (optional)
- 1/2 cup unsweetened cocoa (plus 2 tbl) ⓘ
- 2 1/2 cups boiling water ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
677
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).