Chocolate Avocado Cake and Chocolate Buttercream
INGREDIENTS
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5 -6 ounces of Choceur dark chocolate, finely chopped
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1/4 cup (32g) Baker’s Corner baking cocoa
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3 cups (375g) Baker’s Corner all-purpose flour
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1 teaspoon cinnamon
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1/2 teaspoon Stonemill Essentials salt
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2 teaspoons Baker’s Corner baking soda
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2 teaspoons Baker’s Corner baking powder
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1/4 cup (50g) Carlini vegetable oil
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2 cups (460g) Beaumont coffee
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1 large ripe, fresh avocado, cut lengthwise, pitted and mashed (no chunks)
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1 cup (200g) Baker’s Corner granulated sugar
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1 cup (200g) Baker’s Corner brown sugar
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1 1/2 cups (340g) Countryside Creamery butter, at room temperature
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4 cups (500g) Baker’s Corner powdered sugar
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3/4 cup (94g) Baker’s Corner baking cocoa
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4 tablespoons (60ml) Countryside Creamery heavy whipping cream
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2 teaspoons vanilla extract
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pinch table salt
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