Each week's recipe planning is starting to turn into a challenge of what I can make with the leftovers in my fridge. I won't quite get to the the stage of using vegetable peelings to make cakes, I've seen it done before, but I definitely like to try and get the most out of everything.
You know when you bulk buy underripe avocados because its cheaper and they just take so damn long to ripen, then before you know it you have a whole bowl of ripe ones and eat guacamole every day. I wanted to try something a little different in using avocado as a replacement to fat or butter.
Strange it may sound, but it turns out avocado is great at making really light textured, moist cakes. This chocolate cake could be vegan, if you used the right milk and chocolate. Or it could be a almost, sort of lighter version of your regular chocolate cake.
Healthy-ish things aside, still perfectly fudgy and covered with a rich dark chocolate ganache.
I'm not quite up to changing my favourite brownie recipe to use avocados yet but apparently its pretty impressive too! Anyone else tried it?
A V O C A D O C H O C O L A T E B U N D T C A K E
(recipe adapted from Ambitious Kitchen, makes one small bundt)
85g dark chocolate, chopped
160ml freshly brewed coffee
240g plain flour
60g caster sugar
90g dark brown sugar
70g cocoa powder
1tsp bicarbonate of soda
1/2 tsp salt
50ml vegetable/sunflower oil
1/2 large ripe avocado, mashed (approx. 80-100g)
2tsp vanilla extract
170ml almond milk
Dark chocolate ganache:
150g dark chocolate, chopped
300ml double cream
- Heat the oven to 180 degrees and thoroughly grease a bundt tin.
- In a small saucepan, gently melt the chocolate with the coffee, gently whisking as you go. Once fully melted, take off the heat and leave to cool.
- In a large bowl, whisk together the flour, sugars, cocoa powder, bicarbonate of soda and salt together to remove any lumps. Set aside.
- Beat together the avocado, oil and vanilla until smooth. Pour in the cooled chocolate mix and continue to beat until well incorporated.
- Add the wet ingredients to the dry ingredients and gently fold together until just combined.
- If the batter is too thick, add a few splashes of milk to loosen.
- Pour into the prepared tin, smooth the top and bake for 35-45 minutes. Once cooked, a skewer inserted into the middle will come out clean. Remove from the oven and allow to cool fully in the tin before tipping out onto a plate.
- For the ganache, gently heat the cream over a low heat to warm. Just until you can hold your fingertip in the cream for 3-4 seconds. Take off the heat and add the chocolate. Continually whisk until smooth and glossy. To start, the mix will look spotty but once the chocolate is fully melted.
- Leave the ganache to cool and thicken slightly before drizzling over the cooled cake.