Believe it: an avocado + chocolate cake

Avocado? Are you puzzled? I couldn't quite believe it myself when I saw a recipe for an Avocado Chocolate cake on Joy the Baker recently.  I mean I love avocado but so far, I've had it as a dip, a spread and in salads. But in a cake and frosting?

I bookmarked the recipe about a week ago and even bought some avocados: they were going at RM2.70 each: a steal by KL standards. Today, despite having to go into work (on a Sunday, can you beat that?) and despite having to bake 18 buns and a meatloaf for Crazy Juliet's orders tomorrow I decided to bake the Avocado Chocolate cake. I wasn't convinced yet but I was mighty curious.

There were a few things I was concerned about: although carrots go amazingly well  in cake, would avocados confuse things? I decided to google -- wonderful thing the internet, you can find answers to almost any question you have. I discovered that the avocado+ chocolate combo isn't exactly alien (as it was to me). There were pages and pages of recipes for avocado+chocolate mousse, avocado+chocloate shakes, avocado+chocolate cup cakes, pudding... you name it. There was even a recipe for a banana+avocado+chocolate cake. Holey moley!

I followed Joy the Baker's recipe for the cake but I reduced the sugar and altered the recipe for the  frosting just a little. Also, she made hers a double layered cake but I was a little lazy and decided to make mine a single layered one.

My verdict. The best, best part about this cake is the texture. It's the most moist chocolate cake I have ever tasted. So moist and yummy. Not surprising I suppose, given the rich, creamy texture of avocados. And, it's also pitch black .. well, daaaaaaaaaark chocolate!   You can't really taste the avocado, although there is a distinct taste about this chocolate cake that sets it apart.

Even though I reduced the sugar, I found the cake a little too sweet with the  frosting. Next time, I will put next to no sugar in the frosting and perhaps reduce the sugar in the cake some more.

Oh yes, the cake has no butter and is therefore vegan but the frosting has cheese!

Chocolate Avocado Cake (adapted from Joy the Baker)

3 cups all-purpose flour

6 tbsp  cocoa powder

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1.5 cups granulated sugar

1/4 cup vegetable oil

1/2 cup soft avocado, mashed

2 cups water

2 tbsp white vinegar

2 tsp vanilla extract

Preheat oven to 180C.  Grease an  8 inch round tin and set aside.

Sift together the flour, cocoa, salt, baking powder and soda. Set aside.

Mix the water, oil, vinegar, mashed avocado and vanilla and mix well. Add the sugar and mix well again. Pour the wet mixture into the bowl of your stand mixer and using a low speed (4-6) add the flour mix gradually and mix till smooth. Remove and pour into baking tin. Bake for 30-40 mins or till a tester comes out clean.

Butter cream frosting

4 oz cream cheese

2 oz butter

3 tbsp mashed avocado

2 tbsp lemon juice

1 cup icing sugar

Using a paddle attachement, mix the cream cheese and butter till light and fluffy. Add the avocado, lemon juice and the sugar (gradually) and mix till well incroporated. Remove and chill till you're ready to ice the cake. The lemon will prevent the avocado from browning.