Mexican Chocolate Avocado Cake with Chocolate Avocado Buttercream

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Servings:

• Recipe serving size: 4 x 2 slice
• Number of servings: Adjust Reset

Ingredients:

• For the Cake

• 2 Abuelita Mexican chocolate disks, chopped (if not available, substitute with 6 oz. of any high quality chocolate)
• 4 Tbsp. cocoa powder
• 2 1/2 cups all-purpose flour
• 1/2 cup almond flour (almond meal)
• 2 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/4 cup vegetable oil
• 2 cups water
• 2 Tbsp. white vinegar
• 2 tsp. almond extract
• 1 ripe, fresh avocado, halved, pitted, peeled and mashed
• 1 cup granulated sugar
• 1 cup brown sugar

• For the Buttercream

• 2 ripe, fresh avocados, halved, pitted and peeled
• 2 cups powdered sugar
• 4 Tbsp. cocoa powder
• 1/2 tsp. cinnamon
• 1 tsp. almond extract

Instructions:

1. Preheat oven to 350 degrees F.
2. Coat two 8" round baking pans with non-stick cooking spray and flour. Shake off excess flour.
3. Combine Mexican chocolate, cocoa powder and three tablespoons of water in a heat-proof bowl. Place bowl over a pot of simmering water, gently stir until melted and combined. Remove from heat.
4. In a large mixing bowl, combine both flours, cinnamon, salt, baking soda and baking powder.
5. In another bowl, whisk together the vegetable oil, water, vinegar, almond extract, avocado and both sugars.
6. Add the wet ingredients to the dry ingredients. Whisk until fully combined and smooth, scraping the side of the bowls completely.
7. Divide batter between both baking pans. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean. Allow to cool completely before frosting.

1. For the Frosting:

2. Scoop avocados into a food processor, puree until smooth, about 2 minutes.
3. Add powdered sugar, cocoa powder, cinnamon and almond extract. Puree for another 30 seconds until combined.

1. Assemble:

2. Lay first cake on plate or cake stand. Scoop half of the buttercream on top and smooth to cover surface with a butter knife or an offset spatula.
3. Place second cake on top of buttercream and repeat with remaining buttercream.