Tuesday, May 24, 2011

Don't knock it till you try it.

Avocado and Cake? Ryan has served us avocado in a milkshake before and it is actually very good. I think that is the only reason I could see past the scariness of this recipe.

I served this to two different groups this week. Here is what I found. The chocolate avocado cake when served with other frosting was well received. No one could tell it had avocado in it. The avocado actually made it very moist and I will use this recipe often.

Now the frosting was a very different story. Jared thought it was the best frosting ever. Most people actually really enjoyed it if they did not know it was avocado making it green. Once some of the kids knew- they were grossed out and wouldn't touch it. The adults seemed to either love it not care for it.

My opinion? I thought it was not as sweet as most frosting's, which I enjoyed. It had a very light taste and I did like that as well. It does not go under the most-favorite-want-to-make-it-everyday category though. But I will make it again.

Vegan Chocolate Cake with Avocado

makes 2 8-inch rounds or 2 thinner 9-inch rounds

3 cups all-purpose flour

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4 cup vegetable oil

1/2 cup soft avocado, well mashed, about 1 medium avocado

2 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.

Sift together all of the dry ingredients except the sugar. Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed 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 smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting

from Alton Brown

8 ounces of avocado meat, about 2 small to medium, very ripe avocados

2 teaspoons lemon juice

1 pound powdered sugar, sifted

1/2 teaspoon vanilla extract

Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!

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