Total Chocolate Eclipse Cake

Total Chocolate Eclipse Cake Recipe - Rich and Decadent Dessert

| Servings: 12

Introduction

Indulge in the rich and decadent flavors of this Total Chocolate Eclipse Cake. This recipe combines a moist and fluffy chocolate cake with a creamy chocolate frosting for the ultimate chocolate lover's dream.

History

The Total Chocolate Eclipse Cake is a modern twist on the classic chocolate cake recipe. With the addition of silken tofu and flaxseeds, this recipe offers a healthier alternative to traditional chocolate cakes without compromising on taste.

Ingredients

1.5 cup unbleached all-purpose flour
0.75 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp baking soda
2 tbsp flaxseeds
0.5 cup pitted dates, soaked in 1 cup hot water for 30 minutes
6 oz (170 g) extra-firm silken tofu
1 cup pure maple syrup or other natural liquid sweetener
1 tbsp corn oil
1.5 tsp vanilla extract
Frosting
1 cup semisweet chocolate chips
0.5 cup raw cashews
6 oz (170 g) extra-firm silken tofu
0.25 cup pure maple syrup
1 tsp vanilla extract

How to prepare

1. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and coat them with flour, tapping out any excess flour.
2. In a large bowl, mix together the flour, cocoa, baking powder, and baking soda.
3. In a food processor or blender, grind the flaxseeds to a fine powder. Add 0.5 cup of water and process until thick and frothy, about 30 seconds. Add the dates and their soaking liquid, tofu, maple syrup, oil, and vanilla, and process until smooth. Transfer the mixture to a large bowl.
4. Stir the dry ingredients into the wet ingredients, blending until smooth. Divide the batter evenly between the prepared pans.
5. Bake until the cakes spring back when lightly pressed, for 20 to 25 minutes. Cool the cakes in the pans on a wire rack for 10 minutes; then invert them onto wire racks, remove the pans, and cool completely.
6. Make the frosting: In the top of a double boiler set over simmering (not boiling) water, melt the chocolate, stirring until smooth. Remove from the water and set aside.
7. In a food processor or blender, finely grind the cashews. Add 0.33 cup of water and blend until smooth. Add the tofu, maple syrup, and vanilla, and process until smooth. Add the melted chocolate and process until smooth. Transfer to a medium bowl and refrigerate until chilled.
8. To frost the cake, spread about 0.67 cup of frosting over the top of one layer. Cover with the second layer and spread the remaining frosting over the top and sides. Cut into wedges and serve.

Variations

Add a teaspoon of espresso powder to the cake batter for a richer chocolate flavor.
Top the cake with fresh berries or chocolate shavings for a decorative touch.

Cooking Tips & Tricks

Make sure to grease and flour your cake pans well to prevent the cake from sticking.

- For a richer chocolate flavor, use high-quality cocoa powder and chocolate chips.

- Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Serve the Total Chocolate Eclipse Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cooking Techniques

Use a food processor or blender to ensure a smooth and creamy texture for the cake batter and frosting.

- Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Ingredient Substitutions

You can substitute almond flour for the all-purpose flour for a gluten-free option.

- Replace the cashews with almonds or walnuts for a different flavor profile.

Make Ahead Tips

You can bake the cakes in advance and store them in an airtight container at room temperature for up to 2 days. Frost the cakes just before serving for the best results.

Presentation Ideas

Decorate the top of the cake with chocolate curls, fresh berries, or edible flowers for a stunning presentation.

Pairing Recommendations

Pair the Total Chocolate Eclipse Cake with a glass of red wine or a cup of coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cake in the refrigerator in an airtight container for up to 3 days. Allow the cake to come to room temperature before serving for the best taste and texture.

Nutrition Information

Calories per serving

Each serving of the Total Chocolate Eclipse Cake contains approximately 300 calories.

Carbohydrates

Each serving of the Total Chocolate Eclipse Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of the Total Chocolate Eclipse Cake contains approximately 12 grams of fats.

Proteins

Each serving of the Total Chocolate Eclipse Cake contains approximately 6 grams of proteins.

Vitamins and minerals

This cake is a good source of iron, calcium, and magnesium due to the presence of cocoa powder, tofu, and cashews.

Alergens

This recipe contains nuts (cashews) and soy (tofu), which may be allergens for some individuals.

Summary

The Total Chocolate Eclipse Cake is a delicious dessert option that provides a good balance of carbohydrates, fats, and proteins. It also offers essential vitamins and minerals, making it a healthier choice compared to traditional chocolate cakes.

Summary

The Total Chocolate Eclipse Cake is a decadent and delicious dessert option that is perfect for any chocolate lover. With a moist and fluffy chocolate cake and a creamy chocolate frosting, this recipe is sure to impress your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I had just finished my daily routine of tending to our garden. As I walked back to the house, I could smell the sweet aroma of chocolate wafting through the air.

Curious, I followed the scent to the kitchen, where I found my dear friend, Mrs. Thompson, hard at work baking a cake. She greeted me with a warm smile and invited me to join her.

As we worked together, Mrs. Thompson shared the story behind the recipe for the Total Chocolate Eclipse Cake. She told me that it was a family heirloom, passed down from generation to generation. The cake was named after a total solar eclipse that had occurred many years ago, during which the sky had turned a deep shade of chocolate.

I was fascinated by the story and eager to learn how to make the cake myself. Mrs. Thompson patiently guided me through each step, from melting the chocolate to whipping the eggs to perfection. As we worked, she shared her tips and tricks for creating the perfect cake.

After hours of baking and waiting for the cake to cool, it was finally time to taste the Total Chocolate Eclipse Cake. The first bite was pure bliss - the rich chocolate flavor melted in my mouth, leaving me craving for more.

From that day on, the Total Chocolate Eclipse Cake became a staple in my repertoire of recipes. I shared it with friends and family, who all raved about its decadent taste and velvety texture. I even entered it in a local baking competition, where it won first prize.

Over the years, I have made the Total Chocolate Eclipse Cake countless times, each time perfecting my technique and adding my own personal touch. It has become a symbol of love and joy in our family, a treat that brings us together and reminds us of the cherished moments we have shared.

As I sit here reminiscing about that warm summer day and the magic of discovering this recipe, I am filled with gratitude for Mrs. Thompson and her generosity in sharing her family's secret. The Total Chocolate Eclipse Cake will always hold a special place in my heart, a reminder of the power of good food and the joy it brings to our lives.