Recipe Time! Chocolate Eclipse Cake
Saturday was my mom's birthday, and I am such a good daughter that I baked her a cake from scratch. More precisely, I baked a Chocolate Eclipse Cake. The recipe is from Mollie Katzen's Still Life With Menu. It's so very chocolatey that bringing it into Azkaban will clear it of all Dementors. I just might bake a file into one for my favorite Animagus. ;)
Preheat oven to 350. Spray a 9 x 13 baking pan with cooking spray.
Melt together 2 squares unsweetened chocolate and 2 tablespoons butter.
In a separate saucepan, heat 2 cups buttermilk until it's steaming but not boiling. Remove from heat and whisk in butter/chocolate mixture and 1 tsp. vanilla extract.
In a large mixing bowl combine: 2 1/2 cups flour, 1 cup packed light brown sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix thoroughly. Stir in 1 package semi-sweet chocolate chips.
Add the wet ingredients, and stir until thoroughly combined. If the dough is too dry add more milk a teaspoon or so at a time (it shouldn't be too sticky but at the same time you want all the flour to combine). Spread into the 9 x 13 pan.
Combine 1 1/4 cups packed light brown sugar and 1/2 cup plus 2 tablespoons unsweetened cocoa in a small bowl. Sprinkle evenly on top of batter.
Pour on 2 1/2 cups boiling water. (Yes, it looks awful - it's supposed to!) Immediately pop the cake into the preheated oven. Bake for 30 to 40 minutes, until the center of the cake is firm to the touch. Cool for 15 minutes before serving. You will have a chocolate upside-down cake - there is a puddinglike fudge sauce on the bottom, when you serve the cake invert the slices so the fudge is on top.
Preheat oven to 350. Spray a 9 x 13 baking pan with cooking spray.
Melt together 2 squares unsweetened chocolate and 2 tablespoons butter.
In a separate saucepan, heat 2 cups buttermilk until it's steaming but not boiling. Remove from heat and whisk in butter/chocolate mixture and 1 tsp. vanilla extract.
In a large mixing bowl combine: 2 1/2 cups flour, 1 cup packed light brown sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix thoroughly. Stir in 1 package semi-sweet chocolate chips.
Add the wet ingredients, and stir until thoroughly combined. If the dough is too dry add more milk a teaspoon or so at a time (it shouldn't be too sticky but at the same time you want all the flour to combine). Spread into the 9 x 13 pan.
Combine 1 1/4 cups packed light brown sugar and 1/2 cup plus 2 tablespoons unsweetened cocoa in a small bowl. Sprinkle evenly on top of batter.
Pour on 2 1/2 cups boiling water. (Yes, it looks awful - it's supposed to!) Immediately pop the cake into the preheated oven. Bake for 30 to 40 minutes, until the center of the cake is firm to the touch. Cool for 15 minutes before serving. You will have a chocolate upside-down cake - there is a puddinglike fudge sauce on the bottom, when you serve the cake invert the slices so the fudge is on top.