Chocolate Cake with Avocado Oil
This ultra moist chocolate cake with cream cheese vanilla bean frosting, fresh berries, and edible flowers is the perfect sweet treat for the sweetheart in your life. Our Avocado Blend oil is the secret ingredient, giving the cake a rich and decadent texture.
Ingredients
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ tsp kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ cup California Olive Ranch Avocado Blend Oil, plus more for coating the pan
- 3 large eggs
- 1large egg yolk
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup boiling water
Cream Cheese Vanilla Bean Frosting Ingredients
- 8oz cream cheese, softened
- 1 stick unsalted butter, softened
- 4 cups powdered sugar
- 1 vanilla bean
- Pinch of salt
- Toppings:
- Fresh strawberries
- Fresh raspberries
- Edible flowers
Instructions
Preheat oven to 325 degrees. Line a 9” cake pan with parchment paper and grease the pan thoroughly with avocado oil.
In a large mixing bowl, whisk together the cocoa powder, sugar, salt, baking powder, and baking soda. Add the avocado oil, eggs, egg yolk, and vanilla extract, and whisk until combined. Fold the flour in with a rubber spatula until just incorporated, then mix in the boiling water.
Pour the batter into the prepared cake pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out mostly clean.
While the cake is baking, make the frosting. Cream together the butter and cream cheese. Use a pairing knife to cut down the length of the vanilla bean and remove the vanilla bean paste inside. Add it to the frosting along with the powdered sugar and pinch of salt and mix until combined.
Transfer cake to a wire rack and cool for 10-15 minutes. Run a knife along the outer edges of the cake to help it release from the pan. Flip the cake onto the wire rack and remove the parchment paper on the bottom. Flip back right side up and allow the cake to cool completely, at least 2-3 hours.
Frost the cake and apply the toppings. Enjoy!