Green With Envy Cake
Recipe Courtesy of Julie S. from California, who says "Chocolate stout cake with white chocolate Irish cream avocado cream frosting"
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Cake Ingredients:
- 1 cup stout
- 1 cup (2 sticks) unsalted butter
- 1/3 cup whiskey
- 3/4 cup unsweetened cocoa powder
- 1 Tbsp. instant espresso or coffee powder (optional)
- 2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1/4 tsp. cayenne pepper (optional)
- 2 large eggs, at room temperature
- 2/3 cup sour cream, at room temperature
- 1 tsp. vanilla
Frosting Ingredients:
- 1 cup white chocolate chips (or ~6oz. of a white chocolate bar, chopped)
- 1/4 cup Irish cream
- 1 Tbsp. whiskey
- 1 cup well-mashed Hass Avocado
- 1-2 Tbsp. fresh lemon juice
- 1 tsp. vanilla
- Pinch of salt
- 2-3 cups powdered sugar
Instructions:
Cake Instructions:
- Preheat the oven to 350 degrees F and prepare a 9" x 13" baking dish with nonstick spray. In a medium saucepan over medium heat, bring the stout, butter, and whiskey to a simmer. Add the cocoa powder and instant espresso, if using, and whisk until it is fully incorporated and the mixture is smooth. Remove the pan from the heat and let it cool a bit.
- In a medium bowl, whisk together the flour, baking soda, salt, and cayenne pepper, if using. In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sour cream together on medium-low speed until they are well blended. Add the vanilla and blend. Add the stout mixture, making sure it is cool enough that it won’t hurt the eggs, and beat to combine. Add the flour mixture and mix on low speed until it is mostly incorporated, then use a spatula to fold any loose bits of flour into the batter.
- Pour the batter into the prepared baking dish, smooth it into an even layer, and bake for about 35 minutes, until a toothpick inserted in the middle comes out clean. Let it cool completely in the dish.
Frosting Instructions:
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In a double boiler (or a bowl sitting over a small saucepan of simmering water), melt the white chocolate. Add the Irish cream and whiskey and stir to combine. Let it cook for a bit if you want the alcohol to burn off a bit, otherwise, remove it from the heat and set it aside to cool.
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In a stand mixer fitted with a paddle attachment, beat the avocado on medium speed for a minute or so, until it's smooth. Add 1 TBSP. lemon juice, vanilla, and salt, and mix to combine. Add the cooled chocolate mixture, and mix until it is well combined.
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Working 1/2 cup at a time, with the mixer on low speed, add the powdered sugar until a thickened, gloppy consistency is reached. Important note: the frosting will thicken more as the chocolate cools, so don't worry if it's not firming up like you expect. It's more important to watch the level of sweetness from the sugar. Add the other TBSP. of lemon juice to balance the flavor if desired.
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Once the cake is cooled, spread the frosting over the top in an even layer, and enjoy!
