Saturday, May 7, 2016

Avocado Chocolate Cake

3 cups all-purpose flour 
5 tablespoons dark chocolate cocoa powder 
2 teaspoons baking powder 
2 teaspoons baking soda 
1/2 teaspoon kosher salt 
1/4 cup canola oil 
ripe avocado, mashed until smooth 
2 cups water 
2 tablespoons white vinegar 
2 teaspoons vanilla extract 
2 cups sugar 
ripe avocados, mashed until smooth 
2 cups confectioner's sugar 
5 tablespoons dark chocolate cocoa powder 


Preheat oven to 350. Grease and flour two 9” round cake pans.
In a large bowl, whisk first five ingredients.
In another bowl, whisk canola oil and next four ingredients. Once combined, add sugar.
Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9” round cake pans, checking for doneness after 30 minutes.
To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.

No comments: