This ultimate chocolate avocado cake is a labor of love that serves 12. Made with ripe avocados, light muscovado sugar, and complemented with a delicious avocado chocolate frosting, it's a vegan delight that's perfect for any occasion.
1: Preheat the oven to 160°C.
2: Lightly grease three round 7” cake tins and line each base with greaseproof paper.
3: Place one avocado, sugar, and vegetable oil in a food processor and process until completely smooth.
4: Transfer the mixture to a large mixing bowl and sieve in the flour and cocoa powder. Stir in the bicarbonate of soda, baking powder, 2 tsp vanilla extract, milk, and applesauce.
5: Divide the cake mix evenly between the three cake tins and smooth the top of the mixture.
6: Transfer the cake tins to the oven and bake for 20 minutes.
7: Remove the cake tins from the oven, turn them out onto a cooling rack, and allow to cool completely for about 20 minutes.
8: Prepare the avocado chocolate frosting by placing all frosting ingredients into a food processor and blend until smooth.
9: To build the cake, cover the first layer with a third of the frosting, place the second layer on top and cover with another third of the frosting, then add the third layer and cover with the remaining frosting.
10: Top the cake with shavings and larger pieces of dark chocolate, and decorate with a few raspberries.
