Total Chocolate Eclipse Cake Food

TOTAL CHOCOLATE ECLIPSE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease two 9-inch round cake pans and coat with flour, tapping out excess flour. In large bowl, mix flour, cocoa, baking powder and baking soda. In food processor or blender, grind flaxseeds to fine powder. Add 1/2 cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth. Transfer mixture to large bowl. Stir dry ingredients into wet ingredients, blending until smooth. Divide the batter evenly between prepared pans. Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely. Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Remove from water and set aside. In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Add melted chocolate and process until smooth. Transfer to medium bowl and refrigerate until chilled. To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second layer and spread top and sides with remaining frosting. Cut into wedges and serve. This recipe yields 12 servings. Per Serving: 319 Cal; 7g Prot; 10g Total Fat (4 Sat. Fat); 55g Carb.; 0mg Chol; 229mg Sod.; 4g Fiber.

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.