Monday, July 25, 2011

Chocolate Avocado Cake with Avocado Buttercream

I know... it sounds weird, it sounds crazy, it might even sound gross to you. But guess what? It's not! It actually makes a lot of sense when you think about it. Avocado is such a great fat and when you pick the perfect one, it imparts a wonderfully creamy, full-bodied texture into a dish. So why not add it in baked goods? Asian cultures have been on board with this long before our time. They make milkshakes (which are awesome by the way) and ice cream with avocado, custards and pudding. Since this cake is chocolate with background coffee notes, you really cant taste the avocado at all, it provides more of a texture purpose than a flavor purpose.
Hey, if you trusted me enough to hopefully try my sweet corn ice cream, inspired by a trip my mom made to China, then you should jump at the opportunity to make this cake. Plus, with minimal additional fats in this cake like vegan butter or oil, I have actually found a way to make cake slightly less bad for you. So eat two slices!

Chocolate Avocado Cake
1/4 cup vegetable oil
2 cups cold coffee
2 tbl white vinegar
2 tsp vanilla extract
1/2 cup smashed avocado (about 1 medium avocado)
2 cup organic cane sugar
3 cups ap flour
6 tbl cocoa powder
2 tsp baking powder
2 tsp baking soda
1/2 tsp sea salt

Preheat oven to 350. Grease 1 loaf pan or 2-8" cake rounds.
Combine the oil, coffee, vinegar, vanilla and smashed avocado in a bowl. Beat with an electric or hand mixer until smooth. Add the sugar and beat until combined,
In another bowl combine the flour, cocoa, baking powder, soda and salt. Add the dry to the wet in three additions. Pour into the loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out dry.
If you use cake rounds, the baking time will most definitely be shorter, around 20 minutes.
Let cool completely and cut the loaf into four layers.

Avocado Buttercream
2 ripe medium avocados, mashed
2 tsp lemon juice
1lb organic powdered sugar, sifted
1 tsp vanilla extract
2 tbl coconut cream
1 cups semi sweet chocolate chips, melted

Use an electric or hand mixture to whip the avocado and lemon juice for 3 minutes until smooth and light. Add the powdered sugar, vanilla and coconut cream and beat until smooth.
Frost the middle layers with avocado buttercream and drizzle the melted chocolate on top.

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