Ah, chocolate and avocado—a pairing as unexpected as finding a rainbow in a thunderstorm, yet here we are, about to embark on a culinary adventure that might just change your dessert game forever. Ever had one of those days where nothing seems right until you find that perfect indulgence? (Yeah, me too.
) Well, this Decadent Chocolate Avocado Hot Fudge Cake is like a warm hug on a cold day, a friend when you need it most. Imagine sinking your fork into a cake that’s both rich and creamy, with the secret velvety touch of avocado—an ingredient that’s so 2023, right? I remember stumbling upon this recipe in an old, dog-eared cookbook at my grandma’s, where the pages smelled like a mix of nostalgia and vanilla.
It was a revelation, an epiphany of flavors that somehow made sense, like the best kind of madness. Whether you’re a chocolate aficionado or an avocado enthusiast (or both), this cake is a must-try. It’s like that obscure indie band you discovered before they blew up—your taste buds are in for a treat.
Steps
- Preheat your oven to 350°F and grease an 8 x 8-inch or 9 x 9-inch baking dish with cooking spray. Set the dish aside for later use.
- In a small mixing bowl, combine 1/2 cup cane sugar, brown sugar, and 1/4 cup cocoa powder, whisking until evenly blended. Set this mixture aside.
- In a medium bowl, mix together 1/2 cup cane sugar, flour, 1/4 cup cocoa powder, baking powder, and salt. Add the milk, mashed avocado, and vanilla extract, stirring until the batter is smooth. Spread the batter evenly in the prepared baking dish.
- Evenly sprinkle the sugar-cocoa mixture you set aside over the batter. Carefully pour the hot coffee (or water) over the top; do not stir.
- Bake the cake for 35 minutes. Once baked, remove it from the oven and allow it to cool on a wire rack for 15 minutes.
- Serve the cake immediately while it’s warm. Spoon the hot fudge sauce from the bottom of the pan over the cake and enjoy.
Ingredients
- 1 cup cane sugar (or granulated sugar), divided
- 1/2 cup packed light brown sugar
- 1/2 cup unsweetened cocoa powder, divided
- 1 cup white whole wheat flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup milk
- 1/3 cup mashed or pureed avocado
- 1 1/2 teaspoons vanilla extract, homemade or store-bought
- 1 1/4 cups very hot coffee or water
FAQ
- Can I make this cake without avocado?
- Yes, you can substitute the mashed avocado with an equal amount of a neutral oil or butter if you prefer not to use avocado. However, the avocado adds a unique creaminess and a healthier twist to the cake.
- What can I use instead of coffee in this recipe?
- If you’re not a fan of coffee, you can replace it with hot water. Alternatively, you can mix in a teaspoon of espresso powder into the batter if you want to retain some coffee flavor without brewing coffee.
- Can I make this cake gluten-free?
- Absolutely! You can substitute the white whole wheat or all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitution and check that the blend is suitable for baking.
- How should I serve this cake?
- This cake is best served warm right after baking, allowing you to enjoy both the moist cake and the gooey hot fudge sauce. Pair it with a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat.
- Is it possible to prepare this cake in advance?
- While it’s best enjoyed fresh, you can prepare the batter in advance and store it in the refrigerator. When ready to bake, just add the hot coffee or water and bake as instructed. Reheat any leftovers in the oven or microwave to enjoy the warm, gooey texture again.
Tips
- Substitute hot coffee for water in the recipe to enhance the chocolate flavors, or add a teaspoon of espresso powder to the batter if you’re short on time. Both options will intensify the richness of the cake.
- Ensure you distribute the sugar-cocoa mixture evenly over the batter before pouring the hot liquid on top. This will help achieve a consistent hot fudge sauce layer under the cake.
- Allow the cake to cool for about 15 minutes after baking. This resting period helps the hot fudge sauce thicken, making it even more indulgent when served.
- Serve the cake immediately while it’s still warm, accompanied by a scoop of ice cream or a dollop of whipped cream for an extra decadent treat.
Equipment
- 8 x 8-inch or 9 x 9-inch baking dish
- Wire cooling rack
