Avocado Chocolate Cake
I saw a recipe for avocado chocolate cake about a year ago and of course I was intrigued. For whatever reason I never got around to testing it out until now.
I found the recipe on Joy the Baker. She created a layer cake with an avocado buttercream. While I love the green color of avocado buttercream, I decided to make this cake a bundt cake.
I used the Nordic Ware Platinum Original Bundt Pan. I have so many Nordic Ware bundts and in so many different unique shapes that this classic bundt pan doesn’t get used very much. For a minute there, I almost lost my resolve and was very close to putting the cake in my heart shaped pan. But in the end, I decided on this pan.
One of the reasons I wanted to use this pan is that I had this decoration idea in my mind with the chocolate ganache and the Valrhona crunchy pearls.
This is my first time decorating a full-sized bundt cake with something other than powdered sugar. I think it went okay. There were some little hiccups (uneven drips of chocolate), but overall I was happy with my first attempt. I’ll have to do some more research before trying again.
I really was trying to make this cake look very chocolatey-decadent because I was afraid no one would eat it. I knew that my family would balk at the idea of a vegan chocolate cake. So I tried to trick them by making the cake look irresistible. Heehee.
So, if you’ve never tried this recipe, you’re probably wondering how it tastes. It was interesting for me. It was tasty, though a little bit “chewy” for a cake. Yes, I could tell that this was a cake without eggs or butter. But it still tasted good. It wouldn’t satisfy my cravings for a deep, rich chocolate cake. Instead this cake reminded me more of a quick bread, like a chocolate zucchini bread/cake. If you are looking for a good vegetarian cake recipe, this is a a good one to bookmark.
Recipe found on Joy the Baker, who got it from Think Write Eat.
|Avocado Chocolate Cake||
- 3 cups all-purpose flour
- 6 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup soft avocado, well mashed (About one avocado. I put mine in a food processor to ensure there weren’t any lumps)
- 2 cups water
- 2 Tablespoons white vinegar
- 2 teaspoons vanilla extract
- Chocolate ganache frosting
- 1/4 cup heavy cream
- 2 oz bittersweet chocolate, chopped
- Preheat oven to 350 F. Use Pam Spray with flour and spray an 8-10 cup bundt pan. Set aside.
- Sift together all of the dry ingredients except the sugar.
- Mix all the wet ingredients together in a bowl, including the mashed avocado.
- Add sugar into the wet mix and stir.
- Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
- Pour batter into a greased cake pan. Bake for 40-50 minutes, until a toothpick inserted comes out clean.
- To make the chocolate ganache frosting, combine chopped chocolate and heavy cream in a glass bowl. Microwave for about 30 seconds and stir until chocolate is melted and smooth. If it isn’t hot enough to melt the chocolate, microwave for about 10-15 more seconds.
- Let chocolate ganache cool for a few minutes. Then put into piping bag and pipe chocolate ganache along the lines of the bundt cake. I then added some Valrhona pearls.