Choc Avo Cake
- Prep: 25 minutes + cooling
- Cook: 50 minutes
- Serves 8 (single layer)
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Recipe
- 375 ml (1½ cups) cake flour
- 45 ml (3 tbsp) cocoa powder
- 5 ml (1 tsp) baking powder
- 5 ml (1 tsp) bicarbonate of soda
- Pinch of salt
- 250 ml (1 cup) brown sugar
- 45 ml (3 tbsp) sunflower oil
- 1 avocado, mashed
- 250 ml (1 cup) lukewarm water
- 15 ml (1 tbsp) white wine vinegar
- 5 ml (½ tbsp) vanilla essence
- 2 avocados, mashed
- 60 ml (¼ cup) cocoa powder
- 80 ml (⅓ cup) maple flavoured golden syrup
- 5 ml (1 tsp) vanilla essence
- Pinch of salt
Description
- Preheat oven to 180°C. Line a 20cm cake tin with baking paper. Sift together the flour, cocoa, baking powder, bicarb and salt. Stir in sugar.
- Blitz together the oil, mashed avo, water, vinegar and vanilla essence until emulsified. Stir into the dry ingredients until just combined. Scrape into the prepared cake tin.
- Bake for 25 minutes. Then turn the heat down to 160°C and bake for another 25 minutes or until a testing skewer comes out clean. Cool in the pan.
- For the icing, blitz together all the ingredients until smooth.
- Turn the cake out onto a cake stand and spread the icing on top.
- For a tall, double layer cake (like the picture), double the recipe (bake in 2 cake tins). Trim the cake level that you’ll use at the bottom and spread with about ⅓ of the (double batch) icing. Stack the other cake on top with the remaining icing.
- Dust with cocoa powder, if you like.