Avocado and chili are for nachos; but what if those two ingredients are used for unusual cake recipes? That would be delicious and of course, a must try recipe.
Chocolate Chili cupcake:
175 gram unsalted butter at room temperature, softened
140 gram dark muscovado sugar
2 eggs – choose the large one and beaten
2 tablespoon golden syrup
225 gram self-rising flour
115 gram melted dark chocolate
1-2 red chilies, deseeded and chopped very finely
Chocolate frosting ingredients:
175 gram dark chocolate with the best quality which contains 70% or more cocoa solids
2 tablespoon dark muscovado sugar
150 ml sour cream
Red and green icing sugar paste or marzipan molded into chili
How to make:
For the cupcakes, line the 12 cups of the muffin tray and preheat the oven to 1800C or 3500F. Beat the sugar and butter together until creamy. Gradually add in the eggs, and then pour the golden syrup, melted chocolate, flour, and chilies. Mix the dough together and spoon the dough into the muffin tray and bake it for about 20 minutes or until the top is firm enough to touch. Cool the muffin tray before removing the cupcakes into cooling rack.
For the frosting, chop or grate the dark chocolate and melt in a bowl. Place the bowl above steaming water and stir in the chocolate until smooth. Make sure that you do not let any drop of water into the chocolate because it will ruin the chocolate quality. After that, remove the bowl from the steaming water; add in sugar and stir until dissolved, and then add in the sour cream. Spread the frosting like a regular cupcake and decorate with chilies sugar icing paste.
Avocado Chocolate Cake with Avocado Butter cream:
3 cups of all-purpose flour
6 tbsp. unsweetened cocoa powder
½ tsp. salt
2 tsp. baking soda
2 cups of granulated sugar
¼ butter or vegetable oil for vegan choice
½ cup ripe avocado and mashed until creamy and smooth
2 cups of water
2 tbsp. white vinegar
2 tsp. vanilla extract
8 ounces very ripe avocado for about 2 small or medium avocados
2 tsp. lemon juice
1 pound powdered sugar
½ tsp. vanilla extract
How to make:
For the cake, set the oven to 3500F; then grease the cake pan with flour and set aside. Mix the dry ingredients except sugar and set aside too. Mix the wet ingredients including the smooth avocado in a bowl. Then add in the sugar and mix again, add the dry ingredients at once and mix with a hand whisk until smooth. Pour the batter into the pan and bake for about 30 to 40 minutes. Insert a toothpick and see if it comes clean; then it is ready.
Cool, the cake for about 15 minutes before removing from the pan and let it completely cool down before frosting. While waiting for the cake to cool, you can make the butter cream. Place the very ripe avocado meat in a bowl with a stand mixer and whisk on. Add lemon juice to the avocado and whisk on medium speed for about 2-3 minutes until smooth. Add the sugar and vanilla extract. You can use it for the cake frosting.