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Chocolate Avocado Cake Recipe Adaptation/conversion


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Chocolate Avocado Cake Recipe Adaptation/conversion

gdaerin | Feb 25, 2009 04:28 PM

I've got a bunch of ripe avocados that I've been planning on using in some kind of baked good. I found this recipe online for <a href=""> Chocolate Avocado Cake </a>. Actually, I'm pretty sure that blogger got her recipe from <a href=""> here </a>, but the recipe is basically:

Mix thoroughly:

1 very ripe medium avocado
3 eggs
1 tbsp runny honey
4oz light muscavado sugar

Fold Into That:

4oz plain flour, I used half wholemeal and half white
2oz ground almonds
2oz cocoa powder
2tsp baking powder

cook at 180c/350f

Now, I just made this, or attempted to, but the consistency didn't come out right at all! I'm sure this is because I had a really hard time converting the ounces to cups.

Here are the measurements/conversions I used:

4/5 cup flour (1 cup of all-purpose flour: 5 ounces)
4/9 cup dark brown sugar (1 cup of dark brown sugar: 8.5 ounces)
3/5 cup cocoa (1 cup of cocoa: 3.33 ounces)

Also 1 very ripe medium avocado is really vague, and I ended up using 2 smallish avocados because the "batter" just looked way too thick for cake.

Do any baker's care to share some insight? I'd like to make this again without having to "eyeball" 3/5 cup cocoa, etc.

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