Family Treats Avocado Chocolate Mousse Cake

This Avocado Chocolate Mousse Cake is a delightful twist on traditional chocolate cake, combining the rich creaminess of avocado with the decadent flavor of chocolate. This unique dessert is not only indulgent but also healthier than it appears, making it a perfect choice for family gatherings, birthdays, or any occasion that calls for a sweet treat without the guilt. The cake is both sweet and rich, with a creamy texture that melts in your mouth, complemented by a subtle hint of avocado flavor that adds depth without being overpowering.

Prep and Cook Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Skill Level: Intermediate

Serving Information

• Servings: 8-10
• Serving Suggestions: Serve chilled with a dollop of whipped coconut cream and fresh berries on top for a refreshing contrast. A dusting of cocoa powder or grated dark chocolate can also enhance the presentation.

Ingredients List

• For the Cake:

  • 2 ripe avocados, peeled and pitted
  • 1 cup (240 ml) almond milk (or any plant-based milk)
  • 3/4 cup (150 g) coconut sugar (or brown sugar)
  • 1/2 cup (120 ml) melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) all-purpose flour (or gluten-free flour blend)
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
• For the Chocolate Mousse:
  • 2 ripe avocados, peeled and pitted
  • 1/4 cup (60 ml) maple syrup (or honey)
  • 1/4 cup (60 ml) unsweetened cocoa powder
  • 1/4 cup (60 ml) almond milk
  • 1 teaspoon vanilla extract

Substitutions

• For a vegan option, ensure the coconut sugar is unrefined and use maple syrup instead of honey.
• To make it gluten-free, use a gluten-free all-purpose flour blend.

Prepped Ingredients

• The avocados should be ripe and ready to mash.

Equipment List

• Essential Equipment:

  • 9-inch round cake pans (2)
  • Mixing bowls (2)
  • Electric mixer or whisk
  • Food processor or blender
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment paper (optional)
• Optional Equipment:
  • Cake stand or plate for serving
  • Sifter for cocoa powder

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

2. Prepare the Cake Batter:

   • In a mixing bowl, combine the ripe avocados, almond milk, coconut sugar, melted coconut oil, and vanilla extract. Blend until smooth using an electric mixer or whisk.
   • In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
   • Gradually add the dry ingredients to the avocado mixture, stirring until just combined. Be careful not to overmix.

3. Bake the Cake:

   • Divide the batter evenly between the prepared cake pans.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

4. Make the Chocolate Mousse:

   • In a food processor or blender, combine the ripe avocados, maple syrup, cocoa powder, almond milk, and vanilla extract. Blend until completely smooth and creamy. Taste and adjust sweetness if needed.

5. Assemble the Cake:

   • Once the cakes have cooled, place one layer on a serving plate. Spread half of the chocolate mousse on top. Place the second layer on top and spread the remaining mousse over the top and sides of the cake.
6. Chill and Serve:
   • Refrigerate the cake for at least 30 minutes to allow the mousse to set. Slice and serve chilled with optional garnishes.

Technique Tips and Troubleshooting

• Blending Avocados: Ensure your avocados are perfectly ripe for the best consistency in your mousse. If they are too firm, the mousse may be grainy.
• Cake Testing: Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs, not wet batter.
• If the Mousse is Too Thick: Add a splash more almond milk to reach your desired consistency.

Plating and Presentation

• To serve, slice the cake carefully and place each piece on a dessert plate. Garnish with fresh berries and a sprinkle of cocoa powder or grated dark chocolate for an extra touch of elegance.

Storage and Reheating Instructions

• Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed cold and does not need reheating, as it is a chilled dessert.

Variations and Customizations

• Nutty Addition: Add crushed nuts or chocolate chips to the cake batter for added texture.
• Flavor Boost: Incorporate a teaspoon of espresso powder into the cake batter for a mocha flavor or add a pinch of sea salt to the mousse for a salted chocolate touch.

Notes on Ingredients and Equipment

• Avocados: Choose avocados that yield slightly to gentle pressure but aren’t overly soft.
• Cocoa Powder: Use high-quality cocoa powder for the richest flavor; Dutch-processed cocoa can provide a smoother taste.

Final Touches and Personal Notes

This recipe holds a special place in my heart as it was inspired by my family’s love for chocolate desserts. We often seek out healthier alternatives without compromising taste. I encourage you to experiment with different aspects of this recipe, whether it’s the sweetness or the toppings, to truly make it your own. Enjoy the process and the delicious results!

FAQ

1. Can I use ripe bananas instead of avocados?

   • Yes, ripe bananas can be used for a different flavor profile, but it will change the texture and taste.

2. Is this cake suitable for freezing?

   • Yes, you can freeze the cake without the mousse for up to 2 months. Thaw before adding the mousse.

3. How can I make the mousse lighter?

   • Whipping aquafaba (the liquid from chickpeas) and folding it into the mousse can lighten the texture.

4. Can I make this cake ahead of time?

   • Absolutely! The cake can be baked a day in advance and assembled with mousse just before serving.
5. What can I use instead of coconut oil?
   • You can substitute with unsalted butter or any neutral-flavored oil like canola or sunflower oil.

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