A couple of months back I shared my beetroot and chocolate cake recipe with you. Adding avocado is another way of bringing a lot of moisture and density into your chocolate cake without making it super heavy. Chocolate and Avocado is just one of those combinations I simply can't stay away from.
I have also shared my avocado chocolate mousse already, which is raw. So now you're probably asking yourself 'Avocado? Baked? Into Cake?' YUPP - baked! And it's absolutely divine :-)
- 250ml coconut oil
- 2 cans (400ml) coconut milk (full-fat)
- 300g white spelt flour
- 3tsp baking powder
- 1-2tbsp chia seeds
- 1 ripe avocado
- 150g coconut blossom sugar (or brown sugar)
- 30g unsweetened cacao powder
- 100g dark chocolate
- 250g mixed berries (frozen)
The night before: Place the two cans of coconut milk in the fridge over night. That way the solid part seperates from the liquid. We will use the solid part for the wipped cream and the liquid for the cake.
1. Preheat the oven to 180°C. Mix together all the dry ingredients: flour, baking powder, sugar and cacao powder.
2. In a small saucepan over low heat, melt the coconut oil. Melt the chocolate in a bain-marie.
3. Open the cans of coconut milk and measure 550ml of liquid. Scoop the solid part into another measuring cup and keep in the fridge for later.
4. Add the chia seeds to the coconut liquid, stir and let it soak for a while.
5. In the meantime, peel and pit the avocado and using a for or a blender purée the avocado flesh until smooth.
6. Now add the chia-coconut-mix and the melted coconut oil to the dry ingredients and mix well. Finally fold in the avocado and melted chocolate.
7. Pour the batter into a greased baking tin and bake for 25-30min.
8. In the meantime, heat the berries in a saucepan over medium heat.
9. For the coconut wipped cream, take the coconut cream out of the fridge and using an electric whisk mix until you get smooth cream, similar to regular wipped cream. For this to work it's important you choose a coconut milk with high fat and coconut content.
10. Let the cake cool down a little before taking it out of the tin. Serve with a big dollop of wipped coconut cream and hot berries.
This recipe can also be found in the German version on the German etsy blog.