Chocolate Avocado Bundt Cake
User Reviews
5
Chocolate Avocado Bundt Cake
Description
This bundt cake batter is made by whisking sifted all-purpose flour, cocoa powder, sugars, baking powder, baking soda, salt, and instant coffee for a robust chocolate base. The wet ingredients include milk, eggs, vanilla extract, mashed ripe avocados, and melted butter, which are mixed in until smooth. The avocado lends creaminess and moisture throughout the batter, creating a tender interior after baking.
The cake is baked at 350 degrees Fahrenheit for about 60 to 70 minutes until a tester comes out clean. It is allowed to cool slightly in the pan before being inverted onto a platter. The resulting cake is dense and moist with chocolate flavors enriched by the butter and avocado. After cooling completely, the cake can be frosted with chocolate icing for added sweetness and presentation.
This dessert works well as a rich treat for gatherings or special occasions. The moisture from the avocado keeps slices from drying out, enhancing leftovers. Baking times may vary slightly due to density, so checking doneness is recommended. Nutritional contents will depend on product choices used throughout the recipe.
Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup cocoa powder sifted
- 1 cup white sugar
- 1 cup dark brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon instant coffee
- 1 1/2 cups milk
- 3 egg
- 2 teaspoons vanilla
- 3 avocado scooped out & mashed thoroughly, large, ripe
- 1/2 cup butter melted
Instructions
- Place the rack in your oven to the second lowest position and pre-heat your oven to 350 degrees F.
- Grease and flour a 10-12 cup capacity bundt pan.
- Combine the dry ingredients in a large bowl attached to a stand mixer. Whisk together.
- In a large measuring cup, whisk together all of the wet ingredients until smooth. ( make sure you mashed that avocado up!).
- Mix into the dry ingredients, then beat on medium speed for 1-2 minutes until the batter is smooth.
- Bake for 60-70 minutes or until a cake tester inserted comes out clean.
- Remove and cool in pan for 20 minutes then invert onto serving platter.
- Cool completely, then frost with chocolate icing.
Notes
- This cake requires a longer baking time; allow up to 70 minutes or more for a full bake.
- The texture is moist and dense, so expect a rich consistency different from traditional lighter cakes.
- Variations in ingredient brands can affect nutritional values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 77mg | 26% |
| Sodium | 550mg | 23% |
| Potassium | 586mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 43g | 86% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 121mg | 12% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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