chocolate avocado cake

Chocolate Avocado Cake

The “food of the gods,” chocolate is native to Mexico where it was consumed by priests and nobility as an unsweetened foamy drink. The Aztecs prepared a highly spiced beverage called “xocoatl,” with cocoa beans that were roasted, pounded in a mortar and flavored with chiles, vanilla, annatto, and sometimes honey and dried flowers. Chocolate was introduced to Europe in the 16th century and for centuries was exclusively consumed as a drink by the aristocracy and bourgeoisie. It was first used for baking in 18th century England.

For the cake:
6 ounces bittersweet chocolate chips
4 tablespoons cocoa powder
2 ½ cups all-purpose flour
½ cup almond flour
2 teaspoons ground cinnamon
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
¼ cup avocado oil, plus a little more for coating the cake pan
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
1 large ripe avocado, cut lengthwise, pitted and mashed
1 cup granulated sugar
1 cup brown sugar

For the ganache:
1 cup heavy cream
1 tablespoon vanilla extract
12 ounces bittersweet chocolate chips

Preheat oven to 350º F. Coat a 10-inch bundt pan with a little avocado oil. Dust with flour, tapping out any excess.

Place the chocolate and cocoa powder in a glass or stainless steel bowl over a double boiler. Stir gently until melted and combined. Remove from heat.

In the bowl of an electric mixer fitted with a paddle, mix the all-purpose and almond flours, cinnamon, salt, baking soda and baking powder at low speed.

In a separate bowl whisk the mashed avocado, avocado oil, water, vinegar, vanilla extract and both sugars. Slowly incorporate the wet ingredients to the dry ingredients until just incorporated. Add the chocolate and beat until fully incorporated. Pour the batter into the prepared pan and bake in preheated oven for 1 hour, until a toothpick inserted into center of cake comes out clean. Allow to cool.

While the cake is baking, prepare the chocolate ganache. Heat the heavy cream and vanilla extract in a small saucepan until it starts to simmers. Remove from heat, add the chocolate and stir until melted and smooth.

When the cake cools, invert onto a platter and pour the warm ganache over it. Dust with powdered sugar and serve.

Makes one 10-inch bundt cake

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