Adjust oven rack to middle of the oven and preheat to 350 degrees Fahrenheit. Butter and flour an 8-inch square baking pan.
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.
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 homogeneous, another 2 to 3 minutes.
Meanwhile, place flour, cocoa powder, salt, baking soda and baking powder in a bowl. Set aside.
Place the dried cherries in a small heatproof bowl or container and cover with the 1/2 cup very hot water. 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.
Chocolate, Cherry and Avocado Fudge Cake
Amount Per Serving 10
Calories from Fat 0
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 36g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.
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!