Author:
Bake From Scratch
This simple and decadent stir-together chocolate cake will be your new go-to, easy chocolate cake recipe! The buttery Avocado Oil complements the intense cocoa flavor while adding a luxurious crumb. Finished with a silky chocolate frosting whipped up in a blender, this Chocolate Avocado Oil Cake comes together in a flash, offering fast, flavorful comfort.
Ingredients
- 1⅓ cups (167 grams) all-purpose flour
- 1⅓ cups (267 grams) granulated sugar
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- ½ cup (43 grams) natural cocoa powder, plus more for dusting
- ½ cup (120 grams) boiling water
- ⅔ cup (160 grams) whole milk
- ½ cup (112 grams) La Tourangelle Avocado Oil
- 2 large eggs (100 grams)
- 2 teaspoons (8 grams) vanilla extract
- 1 (5-ounce) can (147 grams) evaporated milk
- 1 cup (200 grams) granulated sugar
-
¼ teaspoon Kosher salt
- ¼ teaspoon (1 gram) vanilla extract
- 4 ounces (113 grams) unsweetened chocolate, chopped
- ¼ cup (57 grams) unsalted butter, cubed
For the Chocolate Avocado Oil Cake
Chocolate frosting
Directions
For the Chocolate Avocado Oil Cake
Preheat oven to 350°F (180°C). Butter a 9-inch round cake pan. Line bottom of pan with parchment paper. Lightly dust sides of pan with cocoa; tap out excess.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together cocoa and ½ cup (120 grams) boiling water until smooth. Whisk in milk. Add avocado oil, eggs, and vanilla, and whisk until combined. Add cocoa mixture to flour mixture, whisking just until combined. (Batter will be thin.) Pour batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 35 to 45 minutes. Let cool in pan for 10 minutes. Run an offset spatula around edges of pan. Remove from pan, and let cool completely on a wire rack. Spread Chocolate Frosting on top of cooled cake.
For the chocolate frosting
In a small bowl, stir together evaporated milk, sugar, salt and vanilla until combined. Transfer to the container of a blender; process at medium speed for 30 seconds.
In the top of a double boiler, combine chocolate and butter. Cook over simmering water until melted; stir until smooth.
Add chocolate mixture to milk mixture; process at medium speed until thickened and smooth, 30 to 45 seconds, stopping to scrape sides of container. Transfer to a medium bowl. For a thicker consistency, frosting may be refrigerated for 15 minutes.