Tomorrow is going to be Easter Sunday, to celebrate this occasion I made this Avocado Chocolate Cake. I know it’s not until one day, but I made sure it will still last until tomorrow and besides this will give you one day advance preparation if you want to make it for tomorrow. Don’t worry, one day is more than enough time to have this in your menu because this is one of those easy chocolate cake. The kind where you mix the wet and the dry ingredients together, the only special thing here is that I added avocado in it, just to make it a little bit different.
I’ve posted quite a few Easter treats already and you can also find them at the end of this post. I hope you will find at least one that you would like to make for Easter. Since Easter Sunday is the a big day, I thought I would make a cake. I still have quite a lot of M&M left so I decided to use them as toppings for this cake. Just like adding zucchini in bake products, adding avocado doesn’t leave much avocado taste. I don’t know if that is bad news or good news to you, but avocado only made the cake moist while giving it a slight avocado flavor.
I’ve made quite a lot of chocolate cake from the traditional easy one to chocolate cake with a twist like my Quinoa Chocolate Cake or Zucchini Chocolate Cake. Although nothing beats classic recipes, I like adding some twist to my baked goodies by incorporating non- traditional ingredients in the recipe. Avocado had been gaining a lot of popularity when it comes to baking, and cooking and I myself have tried quite a few recipes where I used avocado like my favorite avocado toast, and sometimes I add them in my Mexican Quinoa. This time around I used it for my chocolate cake, for a slight avocado taste and moist and soft cake texture. I had been looking for avocado cake recipes and most of what I found are brownies, quick breads and cookies. There were not that much for cakes so I decided to make my own. I made this twice already because the first one turned slightly dry and heavy for a cake. This time around I modified the process and adjusted the ingredients, and it turned out just the way I imagined it. I added milk to thin out the cake batter, and I creamed the egg and sugar to incorporate more air into the batter thus giving it a lighter texture. The use of avocado and oil could make the cake wet and dense and so to balance it, the creaming of egg and sugar helped a big to lighten the batter.
This cake has a soft but slightly dense and fudge like texture. It’s simple and easy to make, and can be made ahead of time. Keep refrigerated and decorate on the day that you want to serve it. Let’s get started!
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 baking powder
- 1/8 tsp salt ( I used fine salt)
- 1/4 cup neutral oil (like canola or grapeseed)
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/3 cup avocado puree (approximately 1 small avocado)
- 1 large egg – room temperature
- 1/2 teaspoon vanilla extract
For the ganache:
- 1/2 cup + 2 tbsp dark/semi-sweet chocolate, chopped (chocolate chips will work too)
- 1/2 cup heavy cream
- Preheat the oven to 350F, and position a rack in the lower third of the oven.
- Line a 6″ round cake pan (with 2″ sides) with parchment paper on the bottom, and lightly grease the sides with oil.
- Dry Ingredients: In a medium bowl, Sift together the flour, cocoa powder, and baking soda, baking powder and salt. Set aside.
- Slice the avocado, remove the pit and puree using blender or small food chopper.
- Wet Ingredients: Add oil, milk and vanilla into the avocado mixture. Stir until smooth. Set aside
- Cream Egg and Sugar: Beat egg and sugar until light and fluffy, about 5 – 8 minutes. Pour into the wet ingredients and gently mix.
- Sift dry ingredients over the wet ingredients mixing just until combined. Do not over mix.
- Pour the batter into the cake pan, and bake.
- 5.5-inch round pan: 43 – 45 minutes or until a toothpick inserted into the cake comes out clean. If you under-bake the cake, it will slightly sink, so check it! It will also start to pull away from the sides when it’s done.
- 6-inch round pan: 40 – 43 minutes
- Remove the cake from the pan by carefully tilting it into one hand, peel off the parchment from the bottom, and then place it on a small cake stand.
- For Chocolate Ganache Option: Transfer chopped chocolate/chocolate chips in a microwave safe bowl and pour the cream. Microwave 30 seconds interval until you get all the chocolates melted. Do NOT microwave in a straight long period of time. Chocolates are sensitive to heat, it could get burnt and dry easily. Also, it needs to be in a shorter interval so that you can monitor the consistency. Remember, the larger the batch you make the longer you may need to return it back and forth in the microwave. Chill in the refrigerator for 15 minutes or until just slightly hard but not too hard to mix. Using an electric mixer, mix until the color turns light and the texture is soft and fluffy. You can also use it as is without mixing it, just let it sit 15 minutes at room temperature to slightly solidify.
- Decorate the cake as desired using the chocolate ganache or any frosting of your choice.
Other Easter Treat Ideas
If cookie is not your kind of treat to make, check out these 3 other Easter treats I have in my website. They are as easy and simple as this cookie, and they taste great too. Click on the title of each treats and you will be directed to the recipe. Enjoy!
I should not play favorite, but Easter Chocolate Bark is my top favorite Easter treat to make. It’s literally a bark of chocolate, melted and sprinkled with crushed Easter M&M peanuts. They were gone so fast! You can also top it with other Easter themed candies and chocolates, play around with it and have fun.
Looking for a last-minute treat to make? This Easter Fudge Brownie is the answer to that. Who doesn’t like brownies anyway? It’s soft and has a cake like texture with slightly fudgy center.
How about a soft and nice Easter bread in the morning? Sounds good? Then check out this Italian Easter Bread recipe and make it now. I know it’s huge, but you can divide it into small portion to make it individual serving, but definitely if you have time, make it. It is not a quick as the other Easter treat I have here (I’m breaking my quick and easy rule just for this one).
You can never have too much brownie option for Easter so here is another one to try. It’s the same easy and simple brownie with a cake like and fudge like texture.
It’s never to early for an ice cream, it’s my all time favorite dessert anyway. This cookie ice cream uses the same cookie I made for my Easter M&M Cookie, it’s like hitting 2 birds in one stone. The cookie has a soft cake like texture that is just perfect for spreading ice cream in the middle. You can use any flavor of ice cream that you like, you can also make it mini. I hope you will give this a try.
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