The holidays are wrapping up and it’s almost time for those New Year’s resolutions that we always attempt to make and not break within the first two weeks. I get into pretty bad habits when it comes to overindulgence, so when it comes to the end of the holidays, I like to try to be a little bit healthier with my choices.
By healthier, I don’t mean only eating salads and cutting out all the sweets in my life. Instead, I mean cutting calories where I can, so that I can keep eating the deliciousness that I know and love.
That’s where I got the idea to make this dark chocolate avocado cake. I’ve made triple chocolate avocado cookies before, and those were SO bomb that I had to go for it in an even bigger way with the chocolate and avocado combination.
I had to make a cake. A dense, rich, indulgent cake that is made with avocado to lighten up the calories but doesn’t do anything to change the amazingness that is chocolate cake.
Then I might have topped it with a dark chocolate glaze… Because dark chocolate is healthy still, right?
If you really want to watch some calories, go ahead and skip the glaze. The cake still taste insanely good, you will just be able to shave off a few extra calories without the added indulgence of the glaze.
Pair a slice of this bad boy with a giant glass of milk and holy crap, you are in a whole other level of heaven.
Happy eating, my chocoholic friends!
Dark Chocolate Avocado Cake Recipe
- 3 All-Purpose Flour
- 0.33 Unsweetened Cocoa Powder
- 2 Baking Powder
- 2 Baking Soda
- 0.5 Salt
- 0.25 Vegetable Oil
- 1 Avocado Mashed smooth
- 2 Water
- 2 Granulated Sugar
- 1.5 Pure Vanilla Extract
- 0.5 Mint Extract
- 1 Dark Chocolate Chips
- 2 Dark Chocolate
- 3 Unsalted Butter
- 1 Confectioners Sugar
- 2 Hot Water
- 0.5 Pure Vanilla Extract
- Preheat oven to 350°F. Butter and flour a Bundt pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a separate large bowl, whisk together vegetable oil, avocado, water, vanilla and mint extract. Whisk in granulated sugar until combined.
- Add wet mixture to dry mixture. Stir in until combined and smooth.
- Pour batter into greased Bundt pan. Sprinkle with dark chocolate chips. Bake for 45 to 55 minutes, or until set in the center.
- Let cake cool for 15 minutes and turn out onto a cooling rack until completely cooled.
- In a medium saucepan, melt chocolate and butter together over low heat. Whisk in sugar.
- Stir in water 1 tablespoon at a time, until combined. Then stir in vanilla.
- Drizzle chocolate frosting over cake and allow to set for at least 20 minutes.
- Slice and serve!