Chocolate Avocado Cake

filed under: Cakes on March 18, 2016

This Chocolate Avocado Cake is an insanely delicious, moist, rich, decadent cake that you would never know had avocado in it!

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!

Chocolate Avocado Cake

I was strolling through the grocery store the other day with Olivia. I had only a few things on my list… milk, beef, avocados, and cereal. Those are the staples in our house because we have taco’s at least twice a week. And drink lots of milk! But there was such a great price on avocados I bought a bunch.

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!

After a relaxing shopping trip (which is quite honestly a reward in itself) I got home and realized that I may have added a few things to my list.

Chocolate. Lots of chocolate. And fruit. Lovely organic fruit. And maybe some more chocolate.

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!

So what would I do with all these organic avocados, chocolate, and raspberries?

Bake a cake of course. I mean, I am baker. But then I had to go about finding a recipe that would accommodate such unique ingredients. After testing quite a few, I settled upon a recipe that yielded the most moist, dense, rich chocolate cake I have ever had.

It was exactly like a cake I had in a high-end artisan bakery that was charging $12 a slice!

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!

How to Make Chocolate Avocado Cake

Make sure the avocado is mashed fine. If you can, use a food processor.

Coffee is recommended in this recipe, but if you would prefer to not use it, feel free to substitute water.

I highly recommend using GOOP (Homemade Baking Spray) to prepare your pans for this recipe. Because the cake is SO moist and dense I found that it stuck a bit when using a baking spray.

Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!
5 from 1 vote
Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!
Chocolate Avocado Cake and Chocolate Buttercream
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

This is an insanely delicious, moist, rich, decadent piece of chocolate cake that just happens to include avocado!

Course: Dessert
Cuisine: American
Keyword: Chocolate Avocado Cake
Servings: 12 servings
Author: Amanda Rettke
Ingredients
Chocolate Cake
  • 5 -6 ounces of dark chocolate finely chopped
  • 1/4 c 32g baking cocoa
  • 3 c 375g all-purpose flour
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/4 c 50g vegetable oil
  • 2 c 460g coffee
  • 1 large ripe fresh avocado, cut lengthwise, pitted and mashed (no chunks)
  • 1 c 200g granulated sugar
  • 1 c 200g brown sugar
Chocolate Buttercream
  • 1 1/2 c 340g butter, at room temperature
  • 4 c 500g powdered sugar
  • 3/4 c 94g baking cocoa
  • 4 tbsp. 60ml heavy whipping cream
  • 2 tsp. vanilla extract
  • pinch table salt
Instructions
Chocolate Cake
  1. Preheat oven to 350F. Prepare two 8" round baking pans with baker's spray or GOOP.
  2. 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.)

  3. 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.)

  4. In a large mixing bowl, combine flour, cinnamon, salt, baking soda and baking powder.
  5. In another bowl, whisk together the vegetable oil, remaining coffee, avocado,and both sugars. Stir in the slightly cooled chocolate.

  6. 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)

  7. Divide batter between both baking pans. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean.

  8. Allow to cool completely before frosting.
Chocolate Buttercream
  1. 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.

  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add in cocoa powder, vanilla and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time add in heavy cream.
  6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.

  7. 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.)

You will NEVER guess what is added to this cake to make it SO moist!

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Comments

  • Carla Smith says:

    Hi Amanda, I just LOVE following your recipes! You are AMAZING! I did see a recipe for icing icing using melted chocolate & cream but not sure what else! Trying to use up the left over Easter chocolate 😀.

  • Gerrie Ward says:

    I can’t see where to print the recipe for this beautiful cake

    I thought it would be wonderful for Mother’s Day

  • Tammy says:

    To make the 4 layers, did you just divide recipe between 4 pans??

  • Arlyn Estrera says:

    Hi,I’m Arlyn from philippine s,I love baking and my knowlede is not like yours,and I want to improve my baking style that’s why I watchin’every time you naked and I like it so much and thank you for sharing your recipe’s and procedures its a big help to me.
    Thank you and God bless!

    HAPPY MOTHER’S DAY TO US!!

  • Tony Rod says:

    Hello, the cake looks amazing! Do you know what changes would be needed for altitude baking over 6,000ft?

  • RUTH BYBEE says:

    Is there anywhere I can find nutrition info? Thanks

  • Porry says:

    Amanda I suggest you give an amount in cups or grams for the avocado. I come from a country where you can buy an avocado measuring 20 inches lengthwise and weighing over 3 lbs! No jocking! You can bake several chocolate cakes with this amount

  • Angela says:

    What can you substitute for the coffee I can’t be substituted thanks in advance.

  • Mickir says:

    You post the best recipes!!!!

  • Lori says:

    I made this for my family of 6. It was delicious! I couldn’t get a picture because they ate most of it immediately! Your recipes are fantastic , thank you for sharing.

  • priscilla ashton says:

    do you make two separate recipes for the four layer as shown in the picture.

    Is it ok to add all the ingredients needed for a four layer cake at the same time in one batch

  • Glenda Wood says:

    Woiuld it work if I substitute Pepsi for the coffee? I cannot stand the smell or the taste of coffee!

  • rosa viacava says:

    So yummy, thanks.

  • Judith Reidy says:

    I am eagerly looking forward to making this cake. Thank you for the recipe. Judi

  • Eileen Ziff says:

    One major question about the avocado chocolate cake–do you taste the avocado or does the chocolate mask it? I am hoping for the latter.

  • Bethany Thompson says:

    Love chocolate cake and avocados, so it has to be a winner of a recipe as are all your recipes that I have tried. My question is how this would do as a sheet cake? And what changes would you recommend? I have issues with layers and when I make cakes always do sheet cakes.

    • Amanda Rettke says:

      Hi Bethany! I might decrease the baking time and make sure you have at least a 10×15 sheet pan. Happy baking! 🙂

  • Deborah Scott says:

    What can you substitute for the sugar?

  • Don't Pass on Dessert!