Chocolate Avocado Cake Recipe

This made-from-scratch chocolate avocado cake recipe features two aphrodisiacs

I am thrilled to share this Chocolate Avocado Cake recipe, which dares to combine two of our favorite aphrodisiacs here at Eat Something Sexy. Chocolate cake is, of course, a classic. Don’t forget, chocolate is one of the world’s most popular aphrodisiac ingredients. And it’s not all just a cliché! Learn more about chocolate in our dictionary of aphrodisiac foods.

TO TRY: Dark Chocolate Ganache Tart

Why make a chocolate avocado bundt cake?

Of course, what takes a chocolate cake recipe like Maite’s Chocolate Avocado Cake and almost guarantee’s great results is cooking it in a bundt pan. And baking it in a bundt pan helps ensure even cooking and moistness. I learned the secret of the bundt years ago from Chrysta Wilson, author of Kiss My Bundt and one of America’s greatest proponents of the bundt pan.

What’s so great about a bundt pan?

You see, the shape of the bundt pan – with the hole in the center? – allows the cake to cook evenly with optimal moisture. I’ve made hundreds, literally hundreds of bundts and I have to agree with Chrysta. They are nearly always perfect thanks to this genius pan!

Why put avocado in chocolate cake?

Adding avocado to a traditional chocolate cake mix to make a chocolate avocado cake? It may sound outrageous to some, but avocado can make a delicious baking fat, helping to make a perfectly moist, irresistible cake. And of course, avocado is an aphrodisiac of legendary repute. In addition to a long, folkloric history as an aphrodisiac, avocado is an excellent source of vitamin E. And vitamin E is also known as the sex vitamin.

TO TRY: If you love avocado desserts, don’t miss this Avocado Pot de Crème

Thank you to Chef Maite Gomez-Rejon for this truly sensual chocolate cake recipe.

And if you’re loving Maite’s idea of a sensational Chocolate Avocado Cake, you might want to try more of her recipes, like this Asparagus and Ricotta Toast with Avocado Oil. And be sure to check out her cooking classes and culinary art history tours through her website, ArtBites.

Chocolate Avocado Cake

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This cake recipe combines the goodness of chocolate with the richness of avocado to produce a perfectly moist cake. 

Course Dessert

Cuisine American

Dish Type cake

Cooking Style Baking

Seasonal Christmas, Easter, Holiday season, Mother's Day

Ingredient avocado, chocolate

Servings 12 servings

Author Maite Gomez-Rejon

Ingredients

• 6 oz bittersweet chocolate chips
• 4 tbsp cocoa powder
• 2 cup ½all-purpose flour
• cup ½almond flour
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 1/4 cup avocado oil plus a little more for coating the cake pan
• 2 cup water
• 2 tbsp white vinegar
• 2 tsp vanilla extract
• 1 large ripe avocado, cut lengthwise, pitted and mashed
• 1 cup granulated sugar
• 1 cup brown sugar

For the ganache:

• 1 cup heavy cream
• 1 tbsp vanilla extract
• 12 oz bittersweet chocolate chips

Instructions

• Preheat oven to 350º F.
• Coat a 10-inch bundt pan with a little 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 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 mashed avocado, avocado oil, water, vinegar, vanilla extract and both sugars.
• Slowly incorporate the wet ingredients to the dry ingredients until just incorporated.
• Add the chocolate and beat until fully incorporated.
• Pour the batter into the prepared pan and bake in preheated oven for 1 hour, 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 simmers.
• 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.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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