CHOCOLATE AVOCADO CAKE WITH CHOCOLATE AVOCADO FROSTING
PREP TIME
COOK TIME
TOTAL TIME
Chocolate Avocoado Cake and Chocolate Avocado Buttercream - delicious, moist and rich - a healthier dessert that compromises no flavor.
Author: Amanda
Recipe type: Desserts
Serves: 12 - 16 servings
INGREDIENTS
- For the cake:
- 3 cup all-purpose flour
- 6 tablespoon unsweetened cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 ripe avocado, mashed until very smooth
- 2 cups water
- 2 tablespoon white vinegar
- 2 teaspoon vanilla extract
- 2 cup granulated sugar
- For the frosting:
- 2 large ripe avocados, peeled and pitted
- 2 cups powdered sugar
- 4 Tbsp. cocoa powder
INSTRUCTIONS
- For cake:
- Preheat oven to 350.
- Grease and flour a tube pan.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the vegetable oil, avocado, water, vinegar and vanilla. Whisk until well combined.
- Whisk sugar into the wet mix.
- Add the wet mixture to the flour mixture all at once. Beat with a whisk (by hand) until smooth.
- Pour batter into a greased tube pan. Bake for 45 to 55 minutes or until a toothpick inserted comes out clean.
- Let cake cool in pan for 15 - 20 minutes on a cooling rack. Turn cake out onto cooling rack to cool completely before frosting.
- For buttercream frosting:
- Scoop avocados out into a food processor. Process until smooth, about 2 minutes, stopping to scrape down avocado with spatula if necessary.
- Add powdered sugar and cocoa powder to pureed avocado. Process for another minute or until creamy and combined, stopping once to scrape down mixture if necessary.
- Frost cake. Let cake sit a few hours before serving, allowing time for flavors to blend.
- Enjoy : )
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