The “food of the gods,” chocolate is native to Mexico where it was consumed by priests and nobility as an unsweetened foamy drink. The Aztecs prepared a highly spiced beverage called “xocoatl,” with cocoa beans that were roasted, pounded in a mortar and flavored with chiles, vanilla, annatto, and sometimes honey and dried flowers. Chocolate was introduced to Europe in the 16th century and for centuries was exclusively consumed as a drink by the aristocracy and bourgeoisie. It was first used for baking in 18th century England.
For the cake:
6 ounces bittersweet chocolate chips
4 tablespoons cocoa powder
2 ½ cups all-purpose flour
½ cup almond flour (almond meal)
2 teaspoons ground cinnamon
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
¼ cup AVOCARE Extra Virgin Avocado Oil
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup brown sugar
1 large ripe avocado, cut lengthwise, pitted and mashed
For the ganache:
1 cup heavy cream
1 tablespoon vanilla extract
12 ounces bittersweet chocolate chips
Powdered sugar, for dusting
- Preheat oven to 350º F. Coat a 10-inch bundt pan with avocado oil. Dust with flour, tapping out any excess.
- Place the chocolate and cocoa powder in a glass or stainless steel bowl over a double boiler. Stir gently until melted and combined. Remove the chocolate mixture from heat.
- In the bowl of an electric mixer fitted with a paddle, mix the all-purpose and almond flours, cinnamon, salt, baking soda and baking powder at low speed.
- In a separate bowl whisk the avocado oil, water, vinegar, vanilla extract, both sugars and mashed avocado.
- Slowly incorporate the wet ingredients to the dry ingredients until just incorporated. Add the chocolate mixture and beat until fully incorporated.
- Pour the batter into the prepared pan and bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean. Allow to cool.
- While the cake is baking, prepare the chocolate ganache. Heat the heavy cream and vanilla extract in a small saucepan until it starts to simmer. Remove from heat, add the chocolate and stir until melted and smooth.
- When the cake cools, invert onto a platter and pour the warm ganache over it. Dust with powdered sugar and serve.
Makes one 10-inch bundt cake
This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.