- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 2 h 30 m
- Serves
- 8
Ingredients
- 1 cup
- hot brewed coffee
- 250 mL
- 2/3 cup
- cocoa powder
- 150 mL
- 3/4 cup
- buttermilk
- 175 mL
- 2 cups
- all-purpose flour
- 500 mL
- 1 tsp
- baking powder
- 5 mL
- 1 tsp
- salt
- 5 mL
- 1/2 tsp
- baking soda
- 2 mL
- 3/4 cup
- mashed ripe avocado (1 large)
- 175 mL
- 2 cups
- sugar
- 500 mL
- 1 tsp
- vanilla extract
- 5 mL
- 3/4 cup
- Compliments Balance 100% Pure Liquid Egg Whites, room temperature
- 175 mL
- Chocolate Avocado Icing:
- 1 1/2 cups
- mashed ripe avocado (2 large)
- 375 mL
- 2 1/2 cups
- icing sugar, sifted
- 625 mL
- 1/2 cup
- cocoa powder, sifted
- 125 mL
- 1 tsp
- vanilla extract
- 5 mL
Directions
Step 1
Preheat oven to 325°F (160°C). Pour hot coffee over the 2/3 cup (150 mL) cocoa powder. Whisk to blend. Stir in buttermilk. Set aside to cool to room temperature. In another bowl, mix flour with baking powder, salt and baking soda. Set aside.
Step 2
With hand-mixer, beat the 3/4 cup (175 mL) mashed avocado with sugar and vanilla until smooth. Beat in 1/4 cup (60 mL) egg whites at a time, blending in each addition completely before adding the next. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the coffee mixture in 2 parts, beginning and ending with the dry mixture. Scrape down the bowl as needed.
Step 3
Scrape batter into two greased and parchment-lined 8-in. (20-cm) round cake pans, smoothing tops of batter. Bake on middle rack of oven 50 to 55 min., rotating halfway through baking time, or until a tester comes out clean when inserted into centres. Let cakes stand in pans 10 min. before turning out onto wire racks to cool completely. (Make-ahead tip: Wrap and refrigerate cakes up to 2 days before slicing and icing.)
Step 4
To make icing, use hand mixer to beat the mashed avocado until smooth. Beat in icing sugar, cocoa and vanilla until light and fluffy.
Step 5
Cut each cake horizontally into 2 layers. Place a layer on a serving platter; spread top with a generous 1/3 cup (75 mL) icing. Repeat process twice more. Top with last cake layer and spread remaining icing over sides and top of all layers. Refrigerate at least 1 hr. to set icing before serving.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 630
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 125 g
- Fibre:
- 7 g
- Sugar:
- 89 g
- Protein:
- 10 g
- Sodium:
- 480 mg
