Recipe for: Chocolate Cake with Avocado - photo 1
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Recipe for: Chocolate Cake with Avocado

Desserts Cakes and Bakes Vegetarian Dishes 40 min Medium 31 wyświetleń ~38.80 PLN - (0)
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Description

Moist, dense chocolate cake, in which part of the fat is replaced by creamy avocado — this gives the structure a soft texture and a slightly nutty, greenish note that enhances the chocolate depth of cocoa. The recipe combines classic ingredients of Polish desserts (flour, egg, butter) with avocado as a healthy "twist." The cake is perfect as a dessert after dinner, with afternoon coffee, and a spring version can be served with seasonal strawberries and chopped walnuts. It looks impressive — the distinct dark color of the interior contrasted with the red of the strawberries and crunchy walnuts — and has a pleasantly moist crumb that stays fresh for a long time.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 200 g
  • Sugar 180 g
  • Cocoa 50 g
  • Butter 80 g
  • Avocado 1 szt. (~200 g)
  • Chicken egg 3 szt. (~180 g)
  • Natural yogurt 120 g
  • Baking powder 10 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Strawberry 200 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~38.80 PLN (4.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 175°C (top-bottom) or 160°C with fan. Prepare a springform pan with a diameter of 20–22 cm: grease the bottom and sides with a thin layer of butter, cut a piece of parchment paper and line the bottom, then dust with a little flour and shake off the excess.

Ingredients: Butter
Use a springform pan 20–22 cm; if you have a larger pan (24 cm), the cake will be shorter — reduce the baking time by 3–5 minutes. For greasing, use a silicone brush or a piece of kitchen paper soaked in butter.

Cake

2

Sift the all-purpose flour and cocoa powder into a large bowl using a medium-mesh sieve. Add the baking powder and salt, and whisk for 20–30 seconds to combine the ingredients and eliminate any cocoa lumps.

Ingredients: Wheat flour, Cocoa, Baking powder, Salt
Use a large bowl (at least 3 l) and a metal sieve. Sifting ensures the lightness of the dough and an even distribution of the baking powder.
3

Prepare the avocado-egg mixture: cut the avocado in half, remove the pit, and scoop the flesh into a bowl with a spoon. Cut the butter into pieces and add it to the avocado flesh. Add sugar, egg, natural yogurt, and vanilla extract. Blend with an immersion blender or in a food processor for about 45–60 seconds until the mixture is homogeneous, smooth, and without visible pieces of avocado; the consistency should be thick, creamy, and slightly shiny.

Ingredients: Avocado, Butter, Sugar, Natural yogurt, Vanilla extract
Use a jug blender, food processor, or hand blender with a tall bowl. If you don't have a blender: first mash the avocado with a fork until smooth (about 2–3 minutes), cream the soft butter with the sugar, add the eggs one at a time and the yogurt, then mix vigorously with a whisk for 2–3 minutes.
4

In a bowl with dry ingredients, make a well in the center. Pour the prepared avocado mixture into it. Using a wide spatula or wooden spoon, mix the ingredients just until there are no dry traces of flour — do not overmix (about 20–30 strokes) to prevent the dough from becoming tough. The consistency of the finished dough should be thick but pourable — it should easily flow off the spatula.

Ingredients: Wheat flour, Cocoa, Baking powder, Avocado, Natural yogurt
Use a silicone spatula or wooden spoon. If the mixture is too thick (does not flow), add 1–2 tablespoons of yogurt and mix briefly.

Baking

5

Pour the batter into the prepared springform pan, smooth the top with a spatula, and gently tap the pan on the counter 2–3 times to release any air bubbles. Place in the preheated oven and bake for 28–32 minutes. After 25 minutes, start checking with a toothpick: insert a wooden toothpick into the center — it should come out with a few moist crumbs, but not wet, runny batter.

Bake on the middle rack. If you are using a convection oven, reduce the temperature by 10–15°C (set to 160°C) and keep an eye on the time. Note: overbaking will dry out the cake — take it out when the center is still slightly moist.

Cooling

6

After removing from the oven, set the pan on a rack for about 10–15 minutes to let the cake 'settle'. After this time, gently run a knife around the edge of the pan and remove the cake onto the rack, take off the paper, and let it cool completely (at least 45–60 minutes) before slicing to prevent it from crumbling.

Use a metal cooling rack. If you cut the cake too early, it may crumble and the inside will be sticky.

Decoration

7

Before serving, transfer the cake to a plate. Optionally, sprinkle the top with sifted cocoa or powdered sugar. Arrange fresh slices of strawberry on top and sprinkle with chopped walnuts for a contrast in textures. Additionally, you can serve a dollop of yogurt or cream alongside the portion.

Ingredients: Cocoa, Strawberry
Use a fine sieve to sift the cocoa or powdered sugar. Additionally, you can add a strawberry or walnut to enhance the flavor and texture.

Serving

8

Serve the cake at room temperature. When cutting, use a sharp, long knife, wiping the blade with a paper towel between cuts to achieve even pieces. A serving should be about 1 piece per person for 8 servings.

For decoration, use a plate in a contrasting color (e.g. white) — this will highlight the dark, chocolate color of the cake; serve with a cup of strong coffee.

Fun Fact

💡

Avocado has been used as a fat substitute in baking since the 90s, popular in kitchens that focus on healthier fats — combined with cocoa, it provides a creamy, almost 'chocolatey' flavor and significantly increases the moisture of the cake.

Best for

popołudniowa kawa przyjęcie wiosenne deser po obiedzie

Tips

🍽️ Serving

Serve at room temperature with a portion of thick natural yogurt or a dollop of 30% cream. Fresh strawberries as a garnish enhance the chocolate bitterness and brighten the plate. The cake pairs wonderfully with strong black coffee or mint tea.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 4 days. Before serving, take it out for 30–60 minutes to reach room temperature. You can also freeze cut pieces (wrapped in plastic) for up to 2 months — thaw slowly in the refrigerator.

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