Cooking with AvoHaven

Chocolate Avocado Oil Cake

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AvoHaven have shared their Chocolate Avocado Oil Cake recipe for you to enjoy. According to them, it perfect warm or cold and you will likely be heading back for seconds!

Ingredients

• 150ml Avohaven Cold Pressed Avocado Oil (plus additional for greasing)
  
• 50g good quality cocoa powder (Bobby Boy's Cacao is a delicious blend of raw organic cacao and coconut nectar sugar)
• 150ml boiling water
• Two teaspoons vanilla extract
• 125g plain flour
• 1/2 teaspoon baking soda
• 200g caster sugar
• Three large eggs
• A pinch of salt (premium options available here)
  
  

Method

1. Before you begin, preheat your oven to 170 degrees and grease a 23cm spring form tin with a little oil and line the base with banking paper.
2. Sift the cocoa powder into a bowl and whisk in the boiling water to create a runny chocolate sauce. Add in the vanilla extract and set aside to cool.
3. In another dish, combine the flour, baking soda and salt and set aside.
4. Put the sugar, avocado oil and eggs in the mixing bowl of your cake mixer and beat together on a fast speed until all are combined, is aerated and the mixture pales in colour.
5. Turn the speed down and add in the chocolate sauce mixture. Scrape down the sides of the mixing bowl regularly to ensure everything is combined.
6. Slowly add the flour mixture and scrape down the sides to ensure everything is combined. Do not over beat at this stage.
7. Pour the batter into the prepared tin and bake for 40-45 minutes until the sides are set and the very centre on time still looks slightly damp. If testing with a skewer or cake tester, it should come out mostly clean with maybe a few sticky chocolate bits.
8. Allow the cake to stand for another 10 minutes (it will finish cooking) on a wire rack before taking it out of the tin and leaving to cool on the wire rack.
9. Dust the cake with icing sugar for serving or serve with cream or ice cream.