Skip to main content

Avocado Chocolate Cake ~ 鳄梨巧克力蛋糕


I made this Avocado Chocolate Cake with homegrown avocados and no butter was involved in this recipe.  Instead the recipe called for some vegetable oil and the cake turned out  moist and soft.   Together with the chocolate frosting, the cake was an instant hit with both the adults and kids.




Avocado Chocolate Cake  ~  鳄梨巧克力蛋糕  (adapted from  'here'  with modification)

 Ingredients

  • 384 gm plain flour
  • 200 gm caster sugar
  • 6 Tbsp cocoa powder
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 1 ripe Avocado, pitted and mashed till very smooth
  • 2 cups water
  • 2 Tbsp white vinegar
  • 2 tsp vanilla
Frosting
  • 2 ripe avocados, pitted and mashed
  • 125 gm icing sugar
  • 2 Tbsp cocoa powder
Method
  1. Grease and flour an 8 inch tube pan, set aside.
  2. Sift or whisk the flour, cocoa powder, baking powder, bicarbonate of soda and salt, set aside.
  3. Using a hand-held whisk, whisk the oil, mashed avocado, water, vinegar and vanilla till well combined.
  4. Whisk sugar into the avocado mixture.
  5. Add wet ingredients to dry ingredients all at once and mix by hand with a ball whisk till smooth.
  6. Pour batter into greased tube pan.
  7. Bake in a preheated oven @ 175 deg.C for 45 mins.  Test with a skewer till it comes out clean.
  8. Leave cake in pan to cool for about  20 mins. before unmoulding and letting it cool completely on a wire rack, before frosting.
Frosting
  1. Mash the avocados in a mixing bowl.
  2. Sift in icing sugar and cocoa powder.
  3. Mix till well combined with a hand-held whisk.


Labels:

Comments

  1. PHOctober 3, 2016 at 3:52 PM

    How interesting! Since you also used avocado in the frosting, can the cake keep well in the fridge for a day or two? Or were they all gone? hee..hee...

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 4, 2016 at 11:20 PM

      Yes, the cake kept well for a few days in an air-tight container, refrigerated.

      Delete
  2. Angie's RecipesOctober 3, 2016 at 5:19 PM

    wow homegrown avocados!! Can you grow it in a pot? The cake looks very chocolatey and tempting!

    ReplyDelete
  3. ann lowOctober 4, 2016 at 7:41 PM

    WOW! This chocolate cake looks yummy and sounds healthy too.

    ReplyDelete
  4. Yummy BakesOctober 5, 2016 at 9:02 AM

    Looks moist and good.

    ReplyDelete
  5. kitchen flavoursOctober 23, 2016 at 6:37 PM

    Your cake looks so moist and divine! One slice is not enough!
    Homegrown avocados, that is really great! My sis recently bought an avocado plant. I would need to do lots of clearing up before I get one myself. Did you grow the plant in a pot? How long does it take to bear fruit? Hehe, so curious, as I thought of getting one later.

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 23, 2016 at 6:56 PM

      I didn't grow this avocado plant. I made this cake in Perth during my recent vacation and this tree is grown from the ground, not potted. It's not too tall but need a short ladder to reach and harvest the fruits. Perhaps you can google for more tips on growing an avocado plant.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more