Description
Though chocolate and avocado seem an unlikely pair they share some rich, comforting qualities and make a surprisingly good match in this chocolate avocado cake.
Ingredients
Scale
Chocolate Avocado Cake
- 2 squares unsweetened chocolate
- 1/2 cup (118mL) boiling water
- 1/4 cup (57g) mashed avocado
- 1/4 cup (55g) shortening or low-fat Greek or other plain yogurt
- 2 cups (383g) sugar
- 3 eggs
- 2 cups (199g) flour
- 1 tsp (4g) baking soda
- 1 cup (237mL) buttermilk
- 1 tsp (5mL) vanilla
Chocolate Avocado Glaze
- 3–4 Tbsp (57g) avocado
- 1 1/2 cups (195g) powdered sugar
- 1/4 cup (28g) cocoa powder
- 1/2 tsp (2,5mL) vanilla
- 1–2 Tbsp (15-30g) milk
Instructions
Chocolate Avocado Cake
- Pour the boiling water over the chocolate and stir until the chocolate melts.
- Cream the avocado, yogurt {or shortening} and sugar.
- Add in the eggs and then the melted chocolate/water mixture.
- Add the flour and baking soda alternately with the buttermilk and vanilla, mixing the ingredients until a smooth batter forms.
- Pour the cake batter into lined cupcake pans and bake the cupcakes for 20 minutes at 350 degrees or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Or pour the batter into a greased and floured 9 x 13 pan and bake the cake for 45 minutes at 350 degrees or until the done.
- Or pour the batter into smaller pans to form a layer cake and bake them for 35 minutes.
Chocolate Avocado Glaze
- Mix the ingredients together until a smooth glaze forms.
- Adjust the amount of milk and sugar to reach your desired consistency.
- Spoon the glaze onto the cooled cupcakes/cake and top with chocolate sprinkles if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins