This Chocolate Avocado Cake is an insanely delicious, moist, rich, decadent cake that you would never know had avocado in it!
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.
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.
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!
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.
Chocolate Avocado Cake and Chocolate Buttercream
Ingredients
Chocolate Cake
- 5 -6 ounces dark chocolate, finely chopped
- ¼ cup 32g baking cocoa
- 3 cups (375g) all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ¼ cup (50g) vegetable oil
- 2 cups (460g) coffee
- 1 large ripe fresh avocado, cut lengthwise, pitted, and mashed (no chunks)
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
Chocolate Buttercream
- 1½ cups (340g) butter, room temperature
- 4 cups (500g) confectioners' sugar
- ¾ cup (94g) baking cocoa
- 4 tablespoons (60ml) heavy whipping cream
- 2 teaspoons vanilla extract
- 1 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.)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Well, I made this for my brother’s birthday and it went over wonderfully. Thank you
That’s great to hear!!
I really want to try this out. I’m not a baker, but I’m going to dive in!
Can this be baked into cupcake tins? If yes,, how long is the baking time?thanks! You cakes looks so divine????
Love chocolate and love Aldi! (My local Aldi cashiers know me by name and ask what I’m baking this week…) this cake is next on my to do list!
Love that!!
Amanda, I see that the pic shows 4 layers. Did you just half each of your 8″ rounds or did you double the recipe? Or did I miss that all together?
Thanks, making this tonight!
I don’t even know where to begin…
..by stating my admiration for your skills and talent for baking and decorating cakes so beautifully, or just how happy I am to have found another Aldi-strolling kindred spirit! Genuinely loved reading your blog and really looking forward to try out this recipe. Avocados, yum! Chocolate, yum! Coffee, yum! But really, you had me at avocados. Thanks for sharing your recipes!
Hello! Your cakes are beautiful 🙂
Was wondering if you think this chocolate cake could be paired with your cherry buttercream frosting? And is this frosting ok for piping?
Would love your feedback ;)`
Thanks!
karen from france
Hi! Amanda. Can I substitute the Choceur Dark Chocolate with any dark chocolate? It is difficult for me to get the exact brand in my country. If so can it be substitute with any dark chocolate or does it has to be 49% cocoa. Thank you.
Has this been tried using a stand mixer instead of a whisk?
The cake was delicious! It came out dense and very moist. How long will the cake last in the fridge?