Moist Avocado Chocolate Loaf Cake

Hate it or love it, the ‘moist’ hopefully caught you off guard.

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(Apologies for the almost horrific slice cuts here, I have yet to get a serrated knife for my uni kitchen).

I feel like I’ve finally settled into January right when it has mostly ended. Not to say January wasn’t great, in fact it was amazing and I’ve already changed a few important (bad) habits, but I do feel as if my head’s been slightly all over the place, for no particular reason at all. It might be down to a waning self-confidence and general stress. For that, the solution is baking, the right amount of socialising, and deep work– I’ve caught myself too many a time staring at my phone screen as if it will give me the answers to all my burning, deep life questions.

A classic problem of the privileged 21st century life is not knowing what to do with a lot of ripe fruit. Ripe bananas are always tossed into a flurry of melted butter, sugar and flour to make pancakes or banana bread/cake. Avocados are left behind because they’re less lucky. Their hard shells of a coat don’t make it easy to spot when they’re ready, and sometimes it’s a little too late, so you smell the rotting brown flesh and toss it immediately.

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The first time I made this loaf it was a hit in my graduate dormitory, but a tad too dry. This time it turned out much more moist, which I definitely prefer. So bake it longer if you don’t fancy such a moist crumb (which you can clearly see below). The chocolate is optional but the bittersweet nature of some of the dark stuff goes a long way, piercing the creamy avocado crumb. You end up with a crusty top, creamy fluffy inside and melting dark chocolate.

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Avocado Chocolate Loaf Cake (makes 6 large slices)

Ingredients

1 large ripe avocado

190g (3/4 cup) butter at room temperature

2 tsp salt (use just 1 tsp if you are using salted butter)

200g (1 cup) sugar, I used a mix of raw cane and brown sugar

3 organic, free-range, medium eggs (use two if you have large eggs)

1 tsp vanilla extract

300g (almost 2.5 cups) flour, use plain flour or substitute half with buckwheat, which is what I did

2 tsp baking powder

0.5 tsp baking soda

60-80g chopped dark chocolate

Directions

Preheat your oven to 180C (350F) and line a 9×5-inch loaf pan with parchment paper. In a large bowl, mash the ripe avocado. Add the room-temperature butter, sugar, salt and eggs and whisk those in well. In a separate bowl, add the flour, baking powder and chocolate and whisk together briefly. Tip this dry mix into the wet and mix well with a wooden spoon until everything comes together, but do not overmix. Your batter should be neither too wet nor dry, and should easily drop off your spoon if you give it a firm flick. Bake in the preheated oven for 45 minutes. A wooden skewer inserted into the middle after the baking time should emerge with moist crumbs clinging to it. Enjoy warm with a pat of butter or nut butter on top. Keep in an airtight container for up to 2 days, or freeze and reheat for a future midday snack.