Chocolate Avocado Cake
Chocolate Cake? With Avocado in it? Am I crazy?
The answer is yes, actually, I am crazy most of the time, but I’m not crazy when it comes to this cake. It’s shockingly good. One bite and you’re all like,
“WHAT Avocado and Chocolate Cake”
and I’m all like,
“I KNOW. IT’S CRAZY.”
The thing is, it works so well! It’s sweet and chocolately without being cloying or over the top. It’s moist without tasting wet, airy without being dry. I had to stop myself from pinching off little pieces while I was photographing it because I kept ruining the shot.
Ok, so maybe I took quite a few “pinches”, and then worked some serious crop feature later on in Photoshop, but who cares. This is an excellent cake.
It does have the faintest, faintest taste of avocado. If you didn’t know there was avocado in the batter, you’d have no idea it was even there in the first place. The first step is to be sure to use an avocado that’s good and ripe, so it will blend well. Then proceed in a normal cake-maker fashion.
Why an avocado, you ask? It’s there to replace the butter and most of the oil. Ever hear of using applesauce instead of oil when making brownies or cake from a box? It’s the same idea. It’s just taking some of the bad fats, and replace it with the good – all for the love of a better cake.
Don’t believe me? Try it and see!