I think some things are just perfect. Like an avocado. You can eat it straight from the tree without adding anything to it and it will be good. It will work work perfectly in a salad, slapped on bread, in a smoothie and now cake!
Previous baking experiences have shown me that adding fruit/vegetables makes for a super moist cake without using a lot of oil for the extra moisture. When you make chocolate cake with fruit or vegetables you do not taste any of the fruit. It is a great way to sneak in vegetables and fruits. I do not think this qualifies the cake as healthy eating just makes you feel less guilty about it.
To be honest I did not feel guilty about eating this cake(maybe I should!).I mean look at it!
The best part of making this cake was getting to make it with Leo. He enjoyed mashing the avocados and mixing the liquids together. The kitchen was messy afterwards but it was so worth it, seeing him enjoying himself. I decided to get him to help me more in the kitchen. At least this way he will stay out of time out for the 10 minutes that he is helping me.
I used the recipe from Iambaker.net. It is easy to follow and can be easily turned into a vegan cake since it does not use eggs.
Chocolate Avocado Cake
Ingredients
Chocolate Cake
- 5 -6 ounces dark chocolate finely chopped
- 1/4 cup cocoa powder
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 cup vegetable oil
- 2 cups coffee
- 1 large ripe fresh avocado, cut lengthwise, pitted and mashed (no chunks)
- 1 cup granulated sugar
- 1 cup brown sugar
Chocolate Buttercream
- 1 1/2 cups butter at room temperature
- 4 cups powdered sugar
- 3/4 cup cocoa powder
- 4 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- pinch table salt
Instructions
-
Chocolate Cake
-
Preheat oven to 350F. Prepare two 8" round baking pans with baker's spray or GOOP.
-
Combine chocolate, cocoa powder and three tablespoons of coffee in a heat-proof bowl. (The best way to do this is the brew coffee and place 2 cups into a medium bowl. Remove 3 tablespoons. You will use the remainder in a moment.)
-
Place bowl over a pot of simmering water, gently stir until melted and combined. Remove from heat. (You can also melt in microwave. Heat for 30 seconds then switch to 10-second increments. Stir between each heating.)
-
In a large mixing bowl, combine flour, cinnamon, salt, baking soda and baking powder.
-
In another bowl, whisk together the vegetable oil, remaining coffee, avocado,and both sugars. Stir in the slightly cooled chocolate.
-
Add the wet ingredients to the dry ingredients. Whisk until fully combined and smooth, scraping the side of the bowls completely. (try to not over mix)
-
Divide batter between both baking pans. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean.
-
Allow to cool completely before frosting.
-
Chocolate Buttercream
-
In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
-
Be sure to stop at least once and scrape the bowl.
-
With the mixer off, add in cocoa powder, vanilla and salt.
-
Turn mixer on low and blend for about 30 seconds.
-
One tablespoon at a time add in heavy cream.
-
Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
-
Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
2 comments
Wow! This looks so delicious! You’ve tempted me to bake now! Thanks for the recipe 🙂
You are welcome!
Comments are closed.