Sunday, 20 December 2009

Avocado Chocolate Cake

Posted by Sweeter side of life at 10:01:00

The avocado "buttercream" is suprisingly refreshing and blends well with the cake, probably due to the the added lemon juice that gave it a zesty twist.

I have added some 50% cocoa chocolate chips to it to make it more chocolatey. Chocolate lovers should add more! I have also replaced half of the liquid with low fat milk to boost the calcium level ;)

Here is the recipe with credits to joy the baker for that posting :D

I have halved the recipe since i didn't have 2 baking tins of the same size.

Prepare :

- A 7" in diameter round baking tin

- A medium size mixing bowl for wet ingredients

- A large size mixing bowl for dry ingredients

- A hand whisk

- A spatula

- Measuring Cups
- Measuring spoons

- Wire rack

Makes a 7 inch round cake

From Vegetarian in the Middle East

11/2 cups all-purpose flour

3 Tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoons baking powder

1 teaspoons baking soda

2/3 cups granulated sugar

1/8 cup vegetable oil (I used canola oil)

1/4 cup soft avocado, well mashed, about 1/2 medium avocado (Reserve the other half for Avocado Buttercream frosting)
*A fork is works fine as a good masher

1/2 cups water

1/2 cups low fat milk

1 Tablespoons white vinegar (i used rice vinegar)

1 teaspoons vanilla extract

Preheat oven to 350 degrees F/175 degrees Celsius.

Grease and flour 7 inch rounds. Set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super 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 tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
Avocado Buttercream Frosting
from Alton Brown

meat of 1/2 a very ripe avocado

1 teaspoons lemon juice

30-80g powdered sugar, sifted (depending on taste)

1/2 teaspoon vanilla extract

Peel and pit the soft avocados.
Get the ripest you can find, they are usually brownish.
Please avoid the bright green ones unless you are baking this cake at least 3 days later.
The local supermarket fairprice carries the New Zealand ones.
Remove any brown spots found on the meat. Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.
Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.
Gradually add in sifted icing sugar and adjust according to taste.
The frosting will brown the next day but that is still edible.
If you have a abundance of avocados, don't be in a hurry to use all of them for the frosting at one go.
You can always make batches of them and frost your cake as and when you are going to eat.

Calories (Kcal) 164.3
Kilojoules (KJ) 687.2
Carbohydrate (g) 29.7
Fiber (g) 1.5
Protein (g) 2.8
Total Fat (g) 4.4
Saturated Fat (SFA) 0.6
Monounsaturated (MUFA) 2.6
Polyunsaturated (PUFA) 1
Serves 10 - Low fat - Low Sugar

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