Honey sweetened chocolate cake with chocolate avocado frosting

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Honey sweetened chocolate spelt cake with chocolate avocado frosting,
makes 16-18 servings

Expanding on my success at using overripe bananas to sweeten spelt cakes I thought I would try making a fancier birthday cake. However, I needed something a bit sweeter than bananas to balance the bitterness of the unsweetened cocoa powder. Just a half cup of honey in this whole 2-layer cake does the trick. It’s just sweet enough, but not too sweet. The absolutely decadent chocolate-avocado frosting has a wonderfully smooth and rich texture and is also sweetened with 1/3 of a cup of honey for enough frosting to generously frost this 2-layer cake. The texture is torte-like but very light. If you love dark chocolate, you will love this cake.

Ingredients for cake

3 overripe bananas

3 Tablespoons virgin coconut oil

3 eggs

3/4 cup plain, fat-free yogurt

2 cups light spelt flour

1/2 cup good quality unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon instant espresso powder, optional

1/2 cup honey, heated until very hot

Ingredients for frosting

2 large or 3 small ripe but firm avocadoes, (the peel will come off easily but they’re not mushy)

1/3 cup honey

1/2 cup unsweetened cocoa powder

1/2 teaspoon vanilla

pinch of salt

pinch of cinnamon

1/2 teaspoon instant espresso powder, optional

Method

Mash overripe bananas with coconut oil, then add in eggs, yogurt and vanilla.

Place a sieve or strainer over the mixing bowl and measure in the flour, cocoa, baking powder, soda, salt, cinnamon and coffee powder. Sift directly over the wet ingredients, working in batches if your strainer is small.

Fold the dry ingredients into the wet, being very gentle.

Then add in the hot honey, folding very gently to combine.

Pour batter evenly into two parchment-lined, greased 8″ cake pans.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in centre comes out clean.

Remove cakes to cooling racks, allowing them to cool completely, and then refrigerate until cold before making the frosting.

For the frosting:

Peel, pit and quarter the avocadoes, placing the quarters into the bowl of a food processor.

Add in the rest of the frosting ingredients and pulse to combine, stopping to scrape down the sides of the bowl.

Then process for a couple of minutes, until very creamy and glossy.

Use this frosting to frost the middle, top and sides of the cake.

Garnish as desired – with edible flowers, fresh raspberries or leave it plain.

 

 

gather all your ingredients

 

 

mash bananas with coconut oil

 

add eggs, vanilla and yogurt and mix well

until well combined

sift in the flour, baking powder, baking soda, salt, cinnamon and espresso powder  (you may have to do this in 2 batches if your strainer is small, like mine) and stir very gently

then add hot honey and stir gently until combined

divide batter evenly between 2 parchment-lined 8″ round cake pans and bake at 350 degrees for 35 minutes

until a toothpick inserted in centre comes out clean

turn cakes out onto cooling racks and peel off parchment paper. Refrigerate till cold.

when the cakes are cold, gather the frosting ingredients

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Put peeled and quartered avocadoes into the bowl of a food processor.

 

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add in the honey, cocoa powder, cinnamon and salt

 

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and pulse-process to combine,

 

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stopping to scrape down the sides of the bowl,

 

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until the frosting is very smooth and creamy.

 

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put one of the cakes onto a serving platter

 

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and cover the top of it with about 1/4 of the frosting.

 

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place the second cake on top,

 

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and frost the top of it with 1/2 of the remaining frosting, then use the rest to frost the sides.

 

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add any extra frosting to the centre of the cake, smoothing out as required.

 

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decorate with edible flowers, if desired.

 

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