Chocolate Cake with Avocado Oil
A decadent chocolate layer cake recipe that will work just as well as chocolate cupcakes!
- Serves: 1 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 20 mins
½ C (125 ml) Westfalia Plain Avocado Oil
¾ C (180 ml) sugar
2 tsp (10 ml) vanilla essence
1½ C (375 ml) cake flour
2 tsp (10 ml) baking powder
3 Tbsp (45 ml) good quality cocoa powder
1½ C (375 ml) icing sugar
50 ml Westfalia Plain Avocado Oil
5 tsp (25 ml) water
5 tsp (25 ml) lemon juice or vanilla essence
edible flowers, like lavender, for decorating
Preheat oven to 180 °C. Line the base of 2 x 20 cm baking tins with baking paper and grease lightly with a bit of avocado oil (see tips below to make a 3 layer cake). Alternatively, line a large 12 cup muffin pan with paper cups for cupcakes.
Heat avocado oil and milk over a medium temperature in a small saucepan until just warmed through.
Meanwhile, beat eggs and sugar very well together with an electric beater, for at least 6-8 minutes, or until light, fluffy and pale yellow. Beat in vanilla.
Sift dry ingredients together in a separate bowl.
Beat flour mixture into the egg mixture and gradually add warm milk mixture. Beat until a smooth batter forms and no dry flour is visible but take care not to over mix.
Divide batter between baking tins or paper cups. Bake for 15-20 minutes or until a cake tester comes out clean.
Allow cakes to rest for 1-2 minutes and then turn onto a cooling rack. Allow to cool completely.
Sift icing sugar and cocoa in a glass bowl. Whisk in the oil, water and lemon juice or vanilla with an electric beater, until light and fluffy. Add a bit more water if the icing is too stiff to your liking.
Spread icing over cakes and layer on top of each other or ice the cupcakes. Decorate with edible flowers.
Prepare a double batch of batter to bake 3 x 20 cm or 18 cm cake layers. Prepare double the amount of icing or more, depending on how thick you prefer the icing to be.
For a glossy chocolate drizzle, enough for 12 cupcakes: Sieve ½ C (125 ml) icing sugar with 4 tsp (20 ml) good quality cocoa powder. Stir in 4 tsp (20 ml) Westfalia Plain Avocado Oil, 2 tsp (10 ml) water and 1 tsp (5 ml) lemon juice or vanilla essence until a smooth mixture forms. Drizzle over cupcakes and decorate as above.
Try a Lemon Poppy Cupcake Variation
Lemon poppy cupcakes: Substitute ¼ C (60 ml) of the oil in the batter with Westfalia Lemon Flavoured Avocado Oil for a zesty flavour. Substitute the cocoa for corn flour and add 1 Tbsp (15 ml) poppy seeds.
Make a lemony drizzle icing: Sieve ½ C (125 ml) icing sugar and mix in another 1 Tbsp (15 ml) lemon-flavoured oil and 1 Tbsp (15 ml) water. Decorate with lemon zest, thyme leaves or edible flowers.