Even before we can blink an eye, the festive season is upon us. One of my school buddies decided to play Secret Santa. One evening, my daughter heard the doorbell ring and when she opened the door, she saw a lovely recycled bag filled with big, dark, fat dragon eggs. Three of them, like in The Game of Thrones. Fans of this television show will know exactly what I mean. On closer examination, they actually turned out to be super ripe avocados. These were no way going to hatch into those wonderous fire-breathing creatures. I had to figure out a quick way of using them up. Now, one of them could be turned into Guacamole. I debated on adding another to a salad but they were far too ripe. I could do a milkshake or maybe an ice cream. On second thoughts, Ice cream was out of the question for my freezer had absolutely no space to accommodate anything more. A glass of milkshake/smoothie later there was still a lot of the pale greenish-yellow fruit pulp left.
I simply could not put it away saying I would deal with it later. Later would be too late. The leftover avocado had to be used up at once. So there was born an avocado chocolate cake, in honour of another friend who simply loves avocado in any form. While I sat back and enjoyed the cake, she drooled from far, far away, with promises made that there will be a repeat when she visited.
I knew that the avocado had a lot of fat, but I love the flavour of butter. So I knew I was going to add a touch of butter. I was going to make it without eggs. So if you are looking at a vegan cake, just substitute the melted butter with oil. It should work just as well. Make sure you puree the fruit pulp well. You don’t really want lumps in your delicious cake. I did not really have to struggle much. Just a few well-aimed smash with the back of the spoon, I had a super smooth puree.
This cake uses both chocolate and cocoa. Make sure you use the best possible chocolate and cocoa you have. The better the quality, the better the flavour and colour of the end product. The process itself is really quite simple. There is no beating, no whipping; you simply melt, cool and mix. Really, it is as simple as that!
I did use some cinnamon once, hoping to make a lovely chocolate cake with a Mexican touch, but my daughter put an end to it right there. It smelt heavenly as it baked and even more so as it cooled. But one taste of the cake, she refused to eat another piece. Though I did not quite mind the flavour at all, treat this as an adequate warning. This combination is an acquired taste. If you wish to go ahead with the experiment just add a couple of teaspoons of powdered cinnamon to the flour.
The recipe makes two large 8-inch cake layers. You could choose to put it together, like I did, with some avocado frosting. The frosting is simple and comes together very quickly. I added the icing sugar and cocoa alternately till I was happy with the consistency and flavour. Don’t expect to be able to pipe rosettes with this. It will never really be thick enough. But then this is a Moorish cake. So just slather on the frosting and dig in.
170 Grams of good Dark Chocolate
4 Tbs Cocoa powder (I used Valrhona)
2 1/2 cups All-purpose flour
1/2 cup Almond flour (adds a nice texture)
1/2 tsp Salt
2 tsp Baking Powder
2 tsp Baking soda
1/4 cup Melted butter
2 cups water
2 Tbs Vinegar
1 tsp Almond extract
1 tsp Vanilla extract
1 large Avocado pitted and mashed well (A large avocado will roughly weigh about 200 to 225 grams)
1 cup Granulated sugar (Please adjust the sugar based on the sweetness of your chocolate)
1 cup Brown sugar
For the Frosting
Half an avocado mashed
1 to 2 cups of icing sugar
1/4 to 1/2 cup cocoa
1 tsp vanilla extract
Salt to taste
- Combine the chocolate, cocoa and 3 Tbs of water (from the 2 cups) and melt over heat. Or you can simply zap it in the microwave in short bursts until everything is melted and combined.
- Add melted butter and allow to cool. Add mashed avocado and sugar.
- Preheat the oven to 180C and spray and line two 8 inch pans.
- Sieve together flour, baking powder, baking soda, salt and whisk in the almond flour.
- Mix the water, vinegar, and the extracts.
- Add the chocolate mixture and combine
- Finally, fold in the flour mixture
- Pour into the pans and bake at 180C for about 45 minutes or until done
- Cool in the pan for 5 to 10 minutes before turning out onto a wire rack to cool
- The cake will be a very moist one.
- When completely cool, sandwich the two cakes with some of the frostings and top the cake with the remaining frosting.
For the frosting
- Combine the fruit puree with icing sugar, salt, vanilla extract and cocoa
- Whip well and use as required.
- The amount of sugar and cocoa will depend on individual taste. More sugar will yield a sweeter frosting and more of the cocoa will result in a more chocolatey frosting. So choose your poison with care.
The cake remains moist and good for at least 4 to 5 days. Enjoy!