Total Chocolate Eclipse Cake Recipe

Name: Total Chocolate Eclipse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 Tbs. baking powder; 1 tsp. baking soda; 2 Tbs. flaxseeds; 1/2 cup pitted dates, soaked in 1 cup hot water for 30 minutes; 6 oz. extra-firm silken tofu; 1 cup pure maple syrup or other natural liquid sweetener; 1 Tbs. corn oil; 1 1/2 tsp. vanilla extract; 1 cup semisweet chocolate chips; 1/2 cup raw cashews; 6 oz. extra-firm silken tofu; 1/4 cup pure maple syrup; 1 tsp. vanilla extract

Servings: persons

1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 Tbs. baking powder
1 tsp. baking soda
2 Tbs. flaxseeds
1/2 cup pitted dates, soaked in 1 cup hot water for 30 minutes
6 oz. extra-firm silken tofu
1 cup pure maple syrup or other natural liquid sweetener
1 Tbs. corn oil
1 1/2 tsp. vanilla extract
1 cup semisweet chocolate chips
1/2 cup raw cashews
6 oz. extra-firm silken tofu
1/4 cup pure maple syrup
1 tsp. vanilla extract

1
Preheat oven to 350F.
2
Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.
3
In large bowl, mix flour, cocoa, baking powder and baking soda.
4
In food processor or blender, grind flaxseeds to fine powder.
5
Add 1/2 cup water and process until thick and frothy, about 30 seconds.
6
Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth.
7
Transfer mixture to large bowl.
8
Stir dry ingredients into wet ingredients, blending until smooth, Divide the batter evenly between prepared pans.
9
Bake until cakes spring back when lightly pressed, 20 to 25 minutes.
10
Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.
11
Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth.
12
Remove from water and set aside.
13
In food processor or blender, finely grind cashews.
14
Add 1/3 cup water and blend until smooth.
15
Add tofu, maple syrup and vanilla, and process until smooth.
16
Add melted chocolate and process until smooth.
17
Transfer to medium bowl and refrigerate until chilled.
18
To frost cake, spread about 2/3 cup frosting over top of one layer.
19
Cover with second layer and spread top and sides with remaining frosting.
20
Cut into wedges and serve.

948

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups unbleached all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 Tbs. baking powder, 1 tsp. baking soda, and more.

Yes, Total Chocolate Eclipse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Total Chocolate Eclipse Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions