Chocolate Avocado Cake and Chocolate Buttercream

• Vegetarian

• Produce

  • 1 Avocado, large ripe fresh

• Baking & Spices

  • 1 cup Baker s corner baking cocoa
  • 3 cups Baker's corner all purpose flour
  • 2 tsp Baker's corner baking powder
  • 2 tsp Baker's corner baking soda
  • 1 cup Baker's corner brown sugar
  • 1 cup Baker's corner granulated sugar
  • 4 cups Baker's corner powdered sugar
  • 5 oz Choceur dark chocolate
  • 1 tsp Cinnamon
  • 1/2 tsp Stonemill essentials salt
  • 1 pinch Table salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Carlini vegetable oil

• Drinks

  • 2 cups Beaumont coffee

• Dairy

  • 1 1/2 cups Countryside creamery butter
  • 4 tbsp Countryside creamery heavy whipping cream

Found on iambaker.net

Description

Ingredients

• 5 -6 ounces of Choceur dark chocolate, finely chopped
• 1/4 cup (32g) Baker’s Corner baking cocoa
• 3 cups (375g) Baker’s Corner all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon Stonemill Essentials salt
• 2 teaspoons Baker’s Corner baking soda
• 2 teaspoons Baker’s Corner baking powder
• 1/4 cup (50g) Carlini vegetable oil
• 2 cups (460g) Beaumont coffee
• 1 large ripe, fresh avocado, cut lengthwise, pitted and mashed (no chunks)
• 1 cup (200g) Baker’s Corner granulated sugar
• 1 cup (200g) Baker’s Corner brown sugar
• 1 1/2 cups (340g) Countryside Creamery butter, at room temperature
• 4 cups (500g) Baker’s Corner powdered sugar
• 3/4 cup (94g) Baker’s Corner baking cocoa
• 4 tablespoons (60ml) Countryside Creamery heavy whipping cream
• 2 teaspoons vanilla extract
• pinch table salt

Directions

• Preheat oven to 350F. Prepare two 8" round baking pans with baker's spray or GOOP.
• Combine chocolate, cocoa powder and three tablespoons of coffee in a heat-proof bowl. (The best way to do this is the brew coffee and place 2 cups into a medium bowl. Remove 3 tablespoons. You will use the remainder in a moment.)
• Place bowl over a pot of simmering water, gently stir until melted and combined. Remove from heat. (You can also melt in microwave. Heat for 30 seconds then switch to 10-second increments. Stir between each heating.)
• In a large mixing bowl, combine flour, cinnamon, salt, baking soda and baking powder.
• In another bowl, whisk together the vegetable oil, remaining coffee, avocado,and both sugars. Stir in the slightly cooled chocolate.
• Add the wet ingredients to the dry ingredients. Whisk until fully combined and smooth, scraping the side of the bowls completely. (try to not over mix)
• Divide batter between both baking pans. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean.
• Allow to cool completely before frosting.
• In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
• Be sure to stop at least once and scrape the bowl.
• With the mixer off, add in cocoa powder, vanilla and salt.
• Turn mixer on low and blend for about 30 seconds.
• One tablespoon at a time add in heavy cream.
• Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
• Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)