4 T. unsalted butter, at room temperature, plus more to butter the pan
1 c. sugar
1 ea. egg, large
1 c. all-purpose flour, plus extra to flour the pan
2/3 c. unsweetened cocoa powder
1/2 t. baking soda
1/2 t. baking powder
1/8 t. salt
1/2 c. whole milk
Adjust oven rack to middle of the oven and preheat to 350°F. Butter and flour an 8-inch square baking pan.
Place the dried cherries in a small heatproof bowl or container and cover with the hot water. Set aside.
In the bowl of a mixer, place diced avocado and butter. Beat at medium speed until smooth and creamy, about 2 to 3 minutes. Add sugar and egg and continue beating until it is well incorporated and homogenous, another 2 to 3 minutes.
Meanwhile, place flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.
Taking turns, alternate adding the flour mixture with the milk, until well mixed. Lastly, add the cherries along with their soaking water and continue beating until thoroughly mixed. Turn the batter into the buttered and floured cake pan, making sure it is evenly distributed.
Bake for 40 minutes. Remove from the oven and let cool completely. Once cool, flip the cake onto a plate, then invert it onto a platter, so it is right side up, and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Chocolate, Cherry, and Avocado Fudge Cake
Amount Per Serving 10
Calories 280 Calories from Fat 0
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4.5g 23%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 35mg 12%
Sodium 150mg 6%
Total Carbohydrates 45g 16%
Dietary Fiber 3g 11%
Total Sugars 26g
Includes 20g Added Sugars 40%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.13mg 0.13%
Calcium 91mg 6%
Iron 3mg 15%
Potassium 160mg 4%
* Percent Daily Values are based on a 2000 calorie diet.
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