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Chocolate Avocado Hot Fudge Cake

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings 1x

Description

This amazing Chocolate Avocado Hot Fudge Cake is quick and easy to prepare, and bakes in the oven so that you have a delicious chocolate cake on top with a rich hot fudge sauce on the bottom. Win-win!


Scale

Ingredients

  • 1 cup cane sugar (or granulated sugar), divided
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsweetened cocoa powder, divided
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup milk
  • 1/3 cup mashed or pureed avocado
  • 1 1/2 teaspoons vanilla extract, homemade or store-bought
  • 1 1/4 cups very hot coffee* or water

Instructions

  1. Heat oven to 350°F.  Grease an 8 x 8-inch or 9 x 9-inch baking dish with cooking spray.  Set aside.
  2. In a small mixing bowl, whisk together 1/2 cup cane sugar, brown sugar and 1/4 cup cocoa until evenly combined.  Set aside.
  3. In a medium mixing bowl, stir together 1/2 cup cane sugar, flour, 1/4 cup unsweetened cocoa powder, baking powder and salt until evenly combined. Add in milk, avocado and vanilla, and stir until smooth.  Spread the batter the prepared baking pan.
  4. Sprinkle the initial sugar-cocoa mixture evenly over batter. Pour hot coffee (or water) evenly over the top of the sugar-cocoa layer.  Do not stir.
  5. Bake for 35 minutes. Remove from oven, and let cool on a wire backing rack for 15 minutes.
  6. Serve immediately while the cake is warm, spooning the hot fudge mixture on the bottom of the pan over the cake.

Notes

*I like using coffee instead of water, because it helps bring out the flavor of the coffee.  Another option is to stir 1 teaspoon espresso powder into the cake batter instead, and use hot water.  Or you can leave out the coffee entirely, and the cake will still taste great.  ;)

Adapted from Hershey’s.