Chocolate Eclipse Cake
2 Tbs. unsalted butter
Preheat oven to 350°F. Grease a 9" x 13" baking pan.
2 oz. unsweetened chocolate
2 cup buttermilk
1 tsp. vanilla extract
2 1/2 cup unbleached flour
2 1/4 cup packed brown sugar -- divided
1 Tbs. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips (optional)
1/2 cup unsweetened cocoa (plus 2 Tbs.)
2 1/2 cup boiling water
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.
Source of recipe:
Mollie KatzenChocolate Eclipse Cake