February has come to visit us once again, along with Valentine’s day and chocolate lovers rejoicing all over the world, February is also the ‘Heart Health’ awareness month. More often than not, chocolate is the #1 favorite dessert choice during the month of February, and for good reason because it’s decadent, delicious, and nothing says, ‘I love you’ like a sweet piece of homemade chocolate cake.
Before I got married, chocolate cake was never on my radar of attraction. I never truly enjoyed a bite of chocolate cake or devoured a box of chocolates like a normal person. I usually swooned over the fruity desserts like peach cobbler, strawberry tart, or lemon bars (still do to be quite honest). However, it wasn’t until Justin, the chocolate lover and connoisseur came into my life that I started enjoying what chocolate had to offer. Not to mention, that also meant I baked more chocolate cakes and chocolate desserts than ever before.
So, when Valentine’s day came rolling around this year, I decided to make something a bit special and a bit more ‘heart healthy’- all things considered. These bundt cakes use avocados as a special ingredient, giving them extra heart healthy fats. I know what you’re thinking, I’m getting ahead of myself and avocados should be left out of dessert entirely. Y’all, don’t be alarmed, they seriously do not taste anything remotely close to avocados. In fact, Justin couldn’t even taste the difference, which is saying a lot coming from a choco-holic .
Fast forward to a few days before Valentine’s day, I’ve made these cakes twice in the last 2 days, making sure I got the recipe right before I post them on my blog for you. I spent the day in the kitchen re-making the cakes, whipping up homemade whipped cream, and simmering a strawberry reduction glaze for a little extra pizazz. It was after all, my valentine’s day gift to Justin, ‘The Chocolate Connoisseur”.
The morning I prepared these little cakes, he goes into the dentist to have a routine teeth cleaning and comes home with a dreadful surprise- last minute gum graft surgery two days before Valentine’s day. So here I am, a kitchen full of chocolate mini bundt cakes and plenty of whipped cream to go around and Justin is stuck on a full liquid diet for a few weeks until his gums heal up. Happy Valentine’s Day to me, looks like I’ll be enjoying these little cakes all to myself.
Notes about the recipe: I used a normally ripe avocado when preparing the cake batter, not overly ripe nor under ripe.
AVO Little Chocolate Cake
- 3 eggs large
- 1 avocado medium
- 1 cup sugar
- 1 Tbsp pure vanilla extract
- 1/2 cup all purpose flour
- 1/3 cup 100% pure cocoa powder
- 1 tsp baking powder
- 1/4 tsp sea salt
Pre-heat the oven to 350 degrees Fahrenheit. Prepare a mini bundt cake pan (mine had 6 molds) with light oil and sprinkle with flour.
Using an electric mixer, cream the eggs, avocado, and sugar together until the avocado is broken down into very small chunks, about 2-3 minutes on medium speed. Add the vanilla.
In a separate smaller mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the flour mix to the electric mixing bowl and continue to mix until consistency is smooth and creamy, another 2-3 minutes on medium speed. Stop to scrape the sides and bottom if necessary.
Pour the cake batter into the divided cake molds, filling each a little over 3/4 of the way full. Bake for 18-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool for about 15-20 minutes before taking them out of the pan molds. Top with fresh whipped cream and strawberries.
This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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