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| Photos Courtesy of Kirbie's Cake |
Avocado Chocolate Cake
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Ingredients
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
Instructions
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.
- Sent using Google Toolbar"
Many thanks Kirbie’s Cravings!
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