Chocolate Eclipse
Immerse yourself in the decadent allure of the *Chocolate Eclipse*, a triple-layered masterpiece that combines the richness of dark chocolate with velvety textures and a show-stopping finish. This indulgent dessert begins with a moist chocolate cake base, made irresistibly tender through the addition of boiling water to the batter. The layers are filled with an airy dark chocolate mousse, crafted with whipped cream and softly melted chocolate, then coated in a silky dark chocolate ganache for extra depth. The crowning glory is a glossy chocolate glaze that cascades down the sides, creating a mesmerizing eclipse-like effect. Perfect for dinner parties or special celebrations, this dessert promises to delight with its luxurious flavors and stunning presentation.
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Ingredients
- 150 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 200 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 120 milliliters Milk
- 60 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 120 milliliters Boiling water
- 200 grams Dark chocolate (for ganache)
- 200 milliliters Heavy cream (for ganache)
- 150 grams Dark chocolate (for mousse)
- 250 milliliters Heavy cream (for mousse)
- 1 teaspoon Powdered gelatin
- 2 tablespoons Water (for gelatin)
- 150 grams Dark chocolate (for glaze)
- 100 milliliters Heavy cream (for glaze)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
Step 2
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Step 4
Slowly mix in the boiling water. The batter will be thin; this is normal.
Step 5
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7
For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chopped dark chocolate in a bowl. Let it sit for 5 minutes, then stir until smooth. Set aside to cool slightly.
Step 8
For the mousse, melt the dark chocolate in a heatproof bowl set over simmering water. Once melted, let it cool slightly.
Step 9
Dissolve the powdered gelatin in water and let it bloom for 5 minutes. Microwave for 10 seconds to liquefy.
Step 10
Whip the heavy cream to soft peaks, then gently fold the melted chocolate and dissolved gelatin into the whipped cream until smooth.
Step 11
To assemble, slice the cake horizontally into two even layers. Place the first layer on a serving plate and spread a layer of mousse on top. Add the second layer of cake and spread ganache over the top and sides.
Step 12
Chill the cake in the refrigerator for 1 hour to set.
Step 13
For the glaze, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Stir until smooth and let it cool to a pourable consistency.
Step 14
Pour the glaze over the chilled cake, allowing it to drip down the sides. Return to the refrigerator for 30 minutes to set.
Step 15
Slice and serve the Chocolate Eclipse chilled. Enjoy!
Nutrition Facts
| Serving size | (1898.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6737.5 |
| Total Fat 427.1g | 0% |
| Saturated Fat 236.2g | 0% |
| Polyunsaturated Fat 34.2g | |
| Cholesterol 1025.6mg | 0% |
| Sodium 2764.8mg | 0% |
| Total Carbohydrate 675.1g | 0% |
| Dietary Fiber 57.1g | 0% |
| Total Sugars 463.1g | |
| Protein 80.6g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 936.7mg | 0% |
| Iron 76.3mg | 0% |
| Potassium 4343.8mg | 0% |
Source of Calories