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Posts Tagged ‘avocado’

I admit that I’m way behind on my posts.  There are things that I’ve been making that Lee tells me DEFINITELY need to go on the blog but then I go and forget to take a picture of them.  Not cool.

I did, however, make sure to take some pictures of a more recent baked construct for one of my best friends (in the whole wide world).  Mostly I remembered because there were plenty of sparkly things on it that kept catching my eye.

I think that maybe he liked his cake, don’t you?  Even though it turned out a little lopsided because I didn’t use 10″ pans like a good girl but instead overfilled my 9″ cake pans.  Whatever.  It was still absolutely heavenly.

Bestie Birthday Cake

1/2 cup good quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
1 teaspoon vanilla

Preheat oven to 300°F. and grease 2 10″ round cake pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, about 1 hour.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Avocado Buttercream

4 ounces of avocado meat, about 1 small to medium, very ripe avocado
1 teaspoon lemon juice
1/2 pound powdered sugar, sifted
1/2 teaspoon vanilla extract

Peel and pit the soft avocado.  If the avocado has brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.  If not using right away, store in the refrigerator.

Vanilla Buttercream Frosting

3 sticks of softened, unsalted butter
6 cups powdered sugar
1 tablespoon pure vanilla extract
2 tablespoons milk

Beat butter until smooth and creamy.  Slowly add powdered sugar until fully incorporated.  Add vanilla and milk and mix.  If mixture is too dense, add more milk to receive desired consistency.

To Assemble Cake:

Spread avocado buttercream between cake layers.  Spread vanilla buttercream frosting up and over top and sides of cake. Cover and chill. Bring cake to room temperature before serving.

Chocolate cake recipe found from Slow Like Honey.

Avocado buttercream recipe found from Joy the Baker.

Inspiration for cake decoration from Sprinkle Bakes.

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