Ingredients with Measurements:
- 2 large, ripe avocados
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- electric mixer
- medium-sized saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium-sized bowl, mash the avocados with a fork until smooth.
3. In a separate bowl, beat the eggs with an electric mixer until light and fluffy.
4. Add the mashed avocados to the egg mixture and mix until combined.
5. Add the cocoa powder, sugar, baking soda, salt, and vanilla extract to the avocado-egg mixture and mix until combined.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow cake to cool completely before frosting.
9. To make the ganache, place the chocolate chips in a medium-sized saucepan.
10. Heat the heavy cream in a separate saucepan until just boiling.
11. Pour the hot cream over the chocolate chips and stir until the chocolate is melted and the mixture is smooth.
12. Allow the ganache to cool slightly before pouring over the cooled cake.
13. Serve the cake at room temperature.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 15g
Carbohydrates: 29g
Protein: 5g
Substitutions for Ingredients
- Avocado: You can substitute the avocados with 1/2 cup of applesauce.
- Eggs: You can substitute the eggs with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana.
- Semi-sweet chocolate chips: You can substitute the semi-sweet chocolate chips with dark chocolate chips or white chocolate chips.
- Heavy cream: You can substitute the heavy cream with coconut cream or almond milk.
Variations:
- You can add 1/4 cup of chopped nuts to the cake batter for added crunch.
- You can add 1/4 cup of shredded coconut to the cake batter for added texture.
Tips and Tricks:
- Make sure to use ripe avocados for the best flavor.
- Make sure to beat the eggs until light and fluffy for a light and airy cake.
- Make sure to cool the cake completely before frosting.
Storage Instructions:
The cake can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds or in the oven at 350°F (175°C) for 5 minutes.
Presentation Ideas:
- Serve the cake on a cake stand with fresh berries and mint leaves.
- Serve the cake with a dollop of whipped cream and a sprinkle of cocoa powder.
Garnishes:
- Fresh berries
- Mint leaves
- Whipped cream
- Cocoa powder
Pairings:
- Coffee
- Tea
- Ice cream
- Milk
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Smoothie bowl
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too wet, add a few tablespoons of cocoa powder to the batter.
Food Safety Advice:
- Make sure to use fresh, clean ingredients.
- Make sure to store the cake in an airtight container in the refrigerator.
Food History:
Avocado cake is a traditional dessert in many Latin American countries. It is believed to have originated in Mexico and has been enjoyed for centuries.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a hint of sweetness from the sugar and a creamy texture from the avocados.
Serving Suggestions:
- Serve the cake with a scoop of ice cream for a decadent dessert.
- Serve the cake with a dollop of whipped cream for a light and fluffy treat.
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Taste: Rich, Chocolatey, Sweet, Creamy, Moist