Fudge layer cake with chocolate-avocado icing
- Preheat the oven to 160°C (325°F). Pour hot coffee over the cocoa powder in a bowl. Whisk to blend. Stir in yogurt. Set aside to cool to room temperature. In another bowl, mix flour with baking powder, salt, and baking soda. Set aside.
- With hand-mixer, beat the avocado with the sugar and vanilla until smooth. Beat in one egg at a time, blending in each addition completely before adding the other. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the cooled coffee mixture in 2 parts, beginning and ending with the dry mixture. Scrape down the bowl as needed.
- Pour batter into two parchment-lined 20-cm (8-in.) round cake pans, smoothing tops of batter. Bake on middle rack of oven for 50 minutes, until a toothpick inserted in the centre of cakes comes out clean. Let cakes stand in pans 10 minutes before turning out onto wire racks to cool completely. (Make-ahead tip: wrap and refrigerate cakes up to 2 days before slicing and icing.)
- To make icing, use hand mixer to beat the mashed avocado until smooth. Beat in icing sugar, cocoa and vanilla until light and fluffy.
- Cut each cake horizontally into 2 layers. Place a layer on a serving platter. Spread top with a generous 80 mL (⅓ cup) icing. Repeat process twice more. Top with last cake layer and spread remaining icing over the entire cake. Refrigerate at least 1 hour to set icing before serving.
Skip the butter and cream and still enjoy moist, fudgy cake slathered with creamy icing? It's possible! The secret is velvety avocados that have less saturated fat than butter. The deep, dark notes of cocoa and coffee shine through while the avocado stays hidden in this decadent re-vamped dessert.