Avocado Marble Cake (adapted from Cake Whiz)
There is very little fat in this cake. I think the avocado must replace most of the fats. It has a light, chocolate-y flavor with a moist tender crumb and a crisp baked exterior. The cake is merely pale green after it is baked.
For the avocado cake batter, have at room temperature:
1 ripe avocado (processed into a smooth paste so there are no lumps)
2 1/2 cups sugar
4 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
4 teaspoons baking powder
1 cup nonfat milk
1/2 cup whipping cream (or evaporated milk)
2 tablespoons vanilla extract
For the chocolate batter to create the “marbling” effect:
1 1/2 cup avocado cake batter (same as above)
1/3 cup cocoa powder
4-5 tablespoons whipping cream (more or less may be needed to make batter smooth)
5 tablespoons sugar (omitted)
Preheat the oven 350˚F. Spray cooking spray inside two 8 1/2 x 4 1/2 inch loaf pans. Into the workbowl of a food processor, scrape the avocado and puree it into a smooth paste so there are no lumps. Scrape the pureed avocado into a deep mixing bowl. Then add the sugar and blend.
Add eggs, one at a time, to the avocado and blend until smooth. Continue mixing for about 3 minutes until the batter becomes green and creamy. Depending on the ripeness of the avocado, and how fast it oxidizes at room temperature, the mixture may turn from light green to the color of your grandmother’s 70s style avocado-green refrigerator.
Whisk together flour, salt, and baking powder in a large bowl. In a small bowl, mix milk, whipping cream, and vanilla. Now add the flour mixture alternating with the milk mixture. Scrape down the bowl after each addition.
On low speed, add one-third of the flour mixture to the avocado-egg mixture until just incorporated. Add half of the milk mixture and mix until just blended. Add half the remaining flour until just blended. Add the remaining milk until just blended. Add the rest of the flour, mixing until just blended. Scrape down the bowl for the last time.
Now, scoop out 1 1/2 cups of this avocado cake batter and put it in a separate bowl. Add cocoa powder, sugar (omitted) and cream. Mix with a wire whisk until the batter is smooth.
Pour avocado cake batter into prepared loaf pans. Fill them a little less than half-way each.
Now, add random spoonfuls of chocolate batter on top of the avocado cake batter.
Run a small spatula in a figure eight through the batter to create a “marbling” effect. Tap pans lightly on the counter to remove any air bubbles.
Cake Baker’s Note: If you’re using a pan with a dark nonstick finish, reduce heat 25˚ and test the cake after 35 minutes.
Bake at 350 degrees for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 10 minutes. Insert a thin blade around the edges to release the cake from the sides of the pan. Remove the cake from the pan and let cool completely right side up on the cooling rack.
Cake Baker’s Note: If you are not going to eat the cake right away, wrap cooled cake airtight in plastic wrap and store covered on the counter top 2 days.