Total Eclipse Chocolate Cake of the Heart

Course Dessert

Cuisine American

1-1/2 cups combined flour (plain and gluten-free flours are good)
1/3 cup sugar (healthy version)
1 tbsp espresso coffee (optional)
3 tbsp baking cocoa (70% dark cocoa for healthy)
1 tsp salt
1 tbsp white vinegar
6 tbsp oil (coconut oil, or light EVOO for healthy)
1 cup cold water
1-1/2 tsp baking soda
1 tsp baking powder
matcha powder, beet powder, and ginger powder and edible candy pearl (decorations)

Combine ingredients. For two 8" pans, you'll want to double the ingredient amounts (e.g. 3 cups of flour). Bake at 350°F for 50-55 minutes or until a clean toothpick skewer comes out.
To give the moon look, use a tea diffuser or strainer to alternate decorate with color food powders (Matcha green tea, beet red, ginger yellow) in desired spots. You can add edible pearls randomly to represent the moon craters (that create Baily's beads effect for eclipse enthusiasts).