Total Chocolate Eclipse Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Steps:

• 1. Preheat the oven to 305. Grease a 9 x 13-inch baking pan. 2. Melt the butter and chocolate squares together. 3. In a separate saucepan, heat buttermilk or sour milk gently until just a little warmer than body temperature (don't boil or cook it). Remove from heat, and combine with the chocolate mixture. Add vanilla. 4. In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Mix well (use your hands, if necessary) to break up any little lumps of brown sugar, making as uniform a mixture as possible. Stir in chocolate chips. 5. Pour in the milk-chocolate-vanilla mixture, and stir until well-combined. Spread into the prepared pan. 6. Combine the remaining 1-1/4 c. brown sugar with the cocoa in a small bowl. Sprinkle this mixture evenly over the top of the batter. 7. Pour on the boiling water. It will look terrible, and you will not believe you are actually doing this, but try to persevere. 8. Place immediately in the preheated oven. Bake for 30-35 minues, or until the center is firm to the touch. 9. Cool for at least 15 minutes before serving (or as much as several hours). Invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Serve hot or at room temperature. Nice with ice cream.

Steps:

• Preheat oven to 350 degrees F.
• In a very large bowl stir together cake mix and pudding mix.
• Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
• Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
• Prepare a large bundt pan by greasing all the sides and then dusting with flour.
• Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
• Baking times can vary with this recipe for some reason, so do keep an eye on it!

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.