Every once in a while, I decide to give it my mother persistent hinting that we should have chocolate cake for Sunday tea time.
As you all know by now that my dad hates chocolate cake with a passion and seeing as my mum and I always get I way, I tend to give him his way with regards to Sunday tea time. Otherwise he won’t stop complaining that we never make anything he likes.
Of course he normally takes the left over cake to work on Monday and his work buddies are just like him, they hate anything with chocolate in so you see what I have to deal with and when they also don’t get their way, they send messages with my dad to inform me of what they are craving.
I can’t remember how I came across this recipe, but it was there in my recipe file, so I decided to give it a try.
This was the last chocolate cake I made for my late uncle, well I didn’t exactly make it for him, I made it for the house and I shared half with him.
When he passed on, I was busy filling up his fridge with stuff and I just happened to stumble upon the last slice of this chocolate cake still in the fridge. It was sad to keep looking at it, everytime I opened his fridge to get something out of it, the cake just stared back at me. Don’t ask me what happened to it, did someone eat it? Did they throw it out? Who knows, it is just one of the many questions that will go unanswered I guess.
Now that I sit back and type up all these recipes, It seems that the last week leading up to my uncles passing, I made a lot of recipes and he seemed to be part of every recipe that I made that week. I guess it is the reason that I haven’t been cooking up a storm since his passing. Too many memories.
Oh the plus side, my mother loved this cake, I loved this cake, my dad wanted a sliver of the cake without the icing, because apparently that the icing was just too chocolatey and sweet.
- 3 x cups cake flour, sifted.
- ¼ x cup + 2 x tbsp. cocoa powder.
- 2 x tsp baking powder.
- 2 x tsp bicarbonate of soda.
- ½ x tsp salt.
- 2 x cups water.
- 230g x avocado, mashed.
- ¼ x cup grapeseed oil.
- 2 x tbsp. white wine vinegar.
- 2 x tsp vanilla essence.
- 2 x cups castor sugar, sifted.
- In a bowl, whisk together the cake flour, cocoa powder, baking powder, bicarbonate of soda and salt.
- In another bowl, whisk together the water, mashed avocado, oil, vinegar, vanilla essence and castor sugar together till all the sugar has been dissolved.
- Pour the wet ingredients into the dry ingredients and whisk till well combined and nice and smooth.
- Evenly divide the batter between two greased 20cm cake tins.
- Pop into a preheated oven and bake at 180 degrees for 20 – 25 minutes or until the cake tester comes out clean.
- Allow to cool for 10 minutes in the cake tin before turning out onto a cooling rack and allow to cool completely.
Ingredients for the icing:
- 230g x butter, room temperature.
- 3 ½ x cups icing sugar, sifted.
- ½ x cup cooca powder, sifted.
- 3 x tbsp. milk.
- ¼ x tsp salt.
- 2 x tsp vanilla essence.
- In the bowl of your stand mixer, cream the butter till light and fluffy.
- Sift in the icing sugar and beat till it comes together.
- Add the sifted cocoa powder and beat till it comes together.
- Add the milk, salt and vanilla essence and beat till nice and smooth and a spreadable consistence.
To assemble this cake:
- Sandwich the two layers together with some butter cream icing.
- Ice the entire cake with the butter cream icing.
- Pop into the fridge to chill for 20 minutes before serving.