Chocolate Eclipse

Recipe by Courtly
READY IN: 55mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Grease a 9x13-inch baking pan.
  • 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.
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