Chocolate Raspberry Avocado Cake
Raspberries, are in season from late Spring through mid fall .They are delicate but carry an unforgettable fragrance and needless to say they are a plenty in the markets now. They do not last for more than three days so have a recipe handy when you buy them or beat them up into your smoothie,making sure you select the plump ,firm and fragrant berries. Store them in the refrigerator, open on paper towels to last a day longer , if you must.
Many a time, I have stood by a basket of raspberries and wondered what exact shade of lipstick might match the color, because they are just so beautiful.So armed with two tiny baskets full of raspberries, I walked back from the farmer’s market full of joy dreaming about the recipe, I had in mind for them.What better than enriching a chocolate cake with a raspberry fragrance and yes add in the avocados for the moist buttery feel with a health conscious ring to it smile emoticon
So here I was egg beater in hand, raspberries on the other, cocoa powder flying with cake flour in mid air,double gloved ( remember my egg allergy, it could be a sweet goodbye from earth, if I do not double glove, that’s how close to heaven I get with eggs, yet still, I can’t resist the challenge wink emoticon ) so,I was all set in creating this moist flavorful cake…..Me thought, I got everything right and gently pushed the cake pan in the oven, when I had a “bling” moment…Yes, I have forgotten to grease the cake pan and gently flour it before I poured the batter in, too late now…it was already warming up in the oven! I knelt beside the oven and prayed, that the struggle I might have while removing the cake from the cake pan after it’s done is less, because believe me, I had made the batter with love grin emoticon…sure enough, when it was time to remove the cake from its pan, God answered my prayers, if you choose to ignore the butter knife jabs along the sides of the cake( in the picture) it turned out pretty delicious,I was told. Enjoy, this moist fragrant buttery Chocolate Raspberry Avocado cake with your dear ones.
P.S: My kid walked by the kitchen, while I was trying to gently PULL the cake out of its pan, he said he thought there was a remake of Jim Carrey in “The Mask”, I quickly stuffed a piece of cake in his mouth …Love wins, any day !!
All purpose flour- 3 cups
Cocoa powder- 1/2 cup
Brown sugar- 2 cups
Baking powder- 2 tsp
Baking soda- 2 tsp
Salt- 1/2 tsp
Avocado- 2 ( scooped & mashed )
White Vinegar- 2 tbsp
Vanilla Extract- 2 tsp
Water – 1 /2 cup
Raspberries- 1 large cup ( I was generous with the berries)
1.Sift together all the dry ingredients, except the sugar & set it aside.
2.Now in a mixing bowl, beat the egg along with the other ingredients with a electric egg beater. Add sugar to the wet mix and stir well.
3.Now pour the wet ingredients into the dry ingredients and whisk it till it’s smooth.
4.Toss some whole berries into the above mix and after greasing & gently flouring the cake pan, pour the batter into the cake pan.
5.Preheat oven at 350 degrees for 10 minutes, before placing the filled cake pan in.
6.Bake for 35- 40 minutes, insert a toothpick to see if the cake is baked completely ( If the toothpick comes out clean, it means it is ready to be taken out of the oven)
7. Let it cool for 15 minutes before moving it to a cooling rack, cut & serve as desired.This goes well with ice-cream too, a sure summer dessert ! Enjoy the moist rich creamy cake