They say a picture paints a thousand words, but when nothing you do can possibly make it any easier to take a perfect picture of a wonderfully moist, yet non-camera-friendly dark-hued chocolate loaf cake, I guess you will have to type out the thousand words yourself. Now I know these aren’t exactly picture perfect, and it’s possibly against some food blogger ethics to post entries with unabashedly unappealing photos, but trust me when I say my search has come to an end with this, and it is my moral obligation to share a darn good cake, albeit virtually. With a tight crumb, a deep chocolate flavour enhanced with bursts of sweetness from the chocolate chips, and a rich and moist texture which becomes pronounced overnight, it would be almost impossible to guess that the secret ingredient here is avocado. That’s right; no butter, no eggs, no yoghurt, no buttermilk, but just simply mushy riped avocado.
The original recipe is very much like a wacky cake / crazy cake / depression cake (aside: if you don’t already know what I’m referring to, do your time-constrained baker self a favour and google this quick chocolate cake fix), which makes it a perfect vegan cake, but since I’m not a fan of vinegar in bakes, I decided to play around with the proportions instead, increasing the fat ratio. And if you’re still feeling kinda iffy about the whole avocado thing, let me assure you that you can’t taste it even a little. And just to convince you further, even the mister who doesn’t eat avocado / oats / ‘any of those funny healthy things you eat’, couldn’t resist enjoying a couple of slices (and even sighed when they were gone!). Now if that’s not a good cake, I don’t know what is.
Chocolate Avocado Cake with Chocolate Chips
(recipe adapted from here)
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1teaspoon baking soda
3/4 cup granulated sugar
2 tablespoons extra-virgin olive oil
1/2 cup soft avocado, well mashed, about 1 medium avocado
1 cup milk
1/4 cup semi-sweet chocolate chips
Preheat oven to 170°C. Grease an 8×4 inch loaf pan.
Sift together all of the dry ingredients except the sugar. Set aside.
Mix all the wet ingredients together in a bowl, including the 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 just combined.
Stir in the chocolate chips.
Pour batter into the greased pan.
Bake for 45 – 50 minutes, or until a toothpick inserted comes out clean.