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  • Chocolate Avocado Cake

    filed under: Cakes on March 18, 2016

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

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

    I was strolling through ALDI the other day with Olivia. We were actually strolling, which is not something I do at most grocery stores, but always do at ALDI. Not only does Olivia (my toddler-ific 2-year old) love going with me, but I simply don’t want to miss one single thing.

    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!

    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! e!

    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
    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.)

    Recipe adapted from Mexican Avocado Cake.
    Insanely moist & rich chocolate cake! It's the avocado that makes it truly spectacular!

    Tips for Success:

    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!

    You can see that I prepared the slices a bit differently. While I absolutely love the addition of raspberries and hot fudge on this cake (I mean, who wouldn’t?) it was equally as amazing without.

    If you love chocolate cake as much as I do, then this recipe is a must try!

     

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

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    Comments

    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 😀.

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

    I thought it would be wonderful for Mother’s Day

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

    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!!

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

    Is there anywhere I can find nutrition info? Thanks

    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

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

    You post the best recipes!!!!

    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.

    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

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

    So yummy, thanks.

    Don't Pass on Dessert!