Product Recall:Various Brands of Vegetable Products

Fudge Layer Cake with Chocolate Avocado Icing

Prep time: 15min
Total time: 150min
Serves: 8
1 cup
hot brewed coffee
250 mL
2/3 cup
cocoa powder
150 mL
3/4 cup
buttermilk
175 mL
2 cups
all-purpose flour
500 mL
1 tsp
baking powder
5 mL
1 tsp
salt
5 mL
1/2 tsp
baking soda
2 mL
3/4 cup
mashed ripe avocado (1 large)
175 mL
2 cups
sugar
500 mL
1 tsp
vanilla extract
5 mL
3/4 cup
Compliments Balance 100% Pure Liquid Egg
Whites, room temperature
174 mL
Chocolate Avocado Icing:
1 1/2 cups
mashed ripe avocado (2 large)
375 mL
2 1/2 cups
icing sugar, sifted
625 mL
1/2 cup
cocoa powder, sifted
125 mL
1 tsp
vanilla extract
5 mL
Per serving (1/8 of the recipe):
calories
630
fat
11 g
saturated fat
2.5 g
carbs
125 g
sugar
89 g
protein
10 g
cholestrol
0 mg
fibre
7 g
sodium
480 mg

Directions

  1. Preheat oven to 325°F (160°C). Pour hot coffee over the 2/3 cup (150 mL) cocoa powder. Whisk to blend. Stir in buttermilk. Set aside to cool to room temperature. In another bowl, mix flour with baking powder, salt and baking soda. Set aside.

  2. With hand-mixer, beat the 3/4 cup (175 mL) mashed avocado with sugar and vanilla until smooth. Beat in 1/4 cup egg whites at a time, blending in each addition completely before adding the next. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the coffee mixture in 2 parts, beginning and ending with the dry mixture. Scrape down the bowl as needed.

  3. Scrape batter into two greased and parchment-lined 8-in. (20-cm) round cake pans, smoothing tops of batter. Bake on middle rack of oven 50 to 55 min., rotating halfway through baking time, or until a tester comes out clean when inserted into centres. Let cakes stand in pans 10 min. before turning out onto wire racks to cool completely. (Make-ahead tip: Wrap and refrigerate cakes up to 2 days before slicing and icing.)

  4. To make icing, use hand mixer to beat the mashed avocado until smooth. Beat in icing sugar, cocoa and vanilla until light and fluffy.

  5. Cut each cake horizontally into 2 layers. Place a layer on a serving platter; spread top with a generous 1/3 cup (75 mL) icing. Repeat process twice more. Top with last cake layer and spread remaining icing over sides and top of all layers. Refrigerate at least 1 hr. to set icing before serving.