a twist on chocolate cake

since i'm no professional baker, i literally took this recipe word for word and attempted a masterpiece. it comes from one of the new blogs i follow: joy the baker - all in all i was pretty pleased with my work of edible art - though the avocado icing was an interesting twist to my chocolate lovers heart.

so as promised, here is my sunday "making" results. below is my process for a vegan chocolate cake with avocado icing (be oh so proud sonja!) the cake was pretty tasty - though it wasn't as chocolaty as the boxed rendition betty offers. and instead of eggs and butter you use a whole, mashed avocado to supply the fats - and you really can't taste it...i promise. for those of you loyal readers, this time was a greater success with confronting the fruit - so thanks for your tips!

here are all the items i had to buy, that most people probably already have in their house. i told b it was an investment though - so hopefully i'll start using this stuff more often!

below is the batter post avocado - it was pretty yummy!

Vegan Chocolate Cake with Avocado

what you'll need:
3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2
teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups
granulated sugar
1/4 cup vegetable oil (I used almond oil)
1/2 cup soft
avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons
white vinegar
2 teaspoons vanilla extract

what to do:
Preheat oven to 350 degrees F.
Grease and flour two 8 or 9-inch rounds. Set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super
mashed avocado.
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins.
Bake for 30 to 40 minutes, until a toothpick
inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting
8 ounces of avocado meat, about 2 small to medium, very ripe
avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract
Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.
Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.
Add the powdered sugar a little at a time and beat.
Add vanilla extract until combined.
If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!

here is Joy's official blog post about it and don't judge on how awesome her photo is compared to mine!


here is my work of art! my rendition looks a little more like a shrek cake - anyone want me to bake this for their kid?!
and in the end, of course, you get one happy, full husband!