It’s no secret that I’m a big fan of chocolate + avocado.
These vegan chocolate avocado brownies are my long-time favorites. This (also vegan) dark chocolate avocado mousse is absolute magic. I regularly toss some leftover avocado in these two smoothies to make them extra creamy. And now today, I’m adding another new chocolate avocado recipe to the blog archives that is may just be the most delicious, decadent, and dreamy recipe EVER.
Guys, you absolutely have to try this Chocolate Avocado Hot Fudge Cake.
It only takes about 10 minutes to prepare. It’s made with slightly healthier ingredients, including lots of fresh mashed avocado in place of oil (and can also easily be made vegan). It uses an everyday “secret” ingredient that helps bring out even more of this rich chocolate flavors. And the best part? With hot fudge cakes, you get the best of both when you pull the hot pan out of the oven — a warm and delicious chocolate cake on top, plus a ooey, gooey, divine hot fudge sauce bubbling up over the sides, waiting to be revealed on the bottom.
I can’t think of a better way to start a Monday, can you?
Chocolate Avocado Hot Fudge Cake | 1-Minute Video
Like I said, this cake really couldn’t be simpler to prepare. Just whip up the initial thick cake batter, which uses mashed (or pureed) fresh avocado as the oil, white whole wheat flour (or you can use regular all-purpose flour), cane sugar (my favorite, or you can use regular granulated sugar), cocoa powder, milk (any kind), baking powder, vanilla and salt. Press the batter into a greased pan.
Then comes the fun part! To make the hot fudge “sauce”, simply whisk together some more sugar and cocoa powder and sprinkle it evenly on top of the batter. Then pour some boiling hot water on top of the mixture to prepare the sauce! Or better yet — make that some hot coffee instead of water. Because — fun fact — coffee naturally brings out the flavor of chocolate big-time, and tastes delicious in this cake. Or if you don’t have time to prepare hot coffee, you can simply add a teaspoon of espresso powder to the batter. Or, you can nix the coffee entirely, and it’ll still taste great. Up to you.
Then carefully carry the pan to the oven (being sure not to slosh that hot coffee over the sides) and bake the cake for about 35 minutes. Then remove it from the oven and let it sit for about 15 minutes so that the hot fudge sauce can thicken a bit. Then grab a spoon and dive in…
…and voila! Both a fabulous cake and a rich hot fudge sauce will be yours to enjoy!!
Serve it up with a side of ice cream, or whipped cream, or whatever sounds good. I just recommend that you serve it up immediately while the cake and sauce are nice and warm, and enjoy every last bite.
Chocolate + Avocado FTW!
Chocolate Avocado Hot Fudge Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
Description
This amazing Chocolate Avocado Hot Fudge Cake is quick and easy to prepare, and bakes in the oven so that you have a delicious chocolate cake on top with a rich hot fudge sauce on the bottom. Win-win!
Ingredients
- 1 cup cane sugar (or granulated sugar), divided
- 1/2 cup packed light brown sugar
- 1/2 cup unsweetened cocoa powder, divided
- 1 cup white whole wheat flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup milk
- 1/3 cup mashed or pureed avocado
- 1 1/2 teaspoons vanilla extract, homemade or store-bought
- 1 1/4 cups very hot coffee* or water
Instructions
- Heat oven to 350°F. Grease an 8 x 8-inch or 9 x 9-inch baking dish with cooking spray. Set aside.
- In a small mixing bowl, whisk together 1/2 cup cane sugar, brown sugar and 1/4 cup cocoa until evenly combined. Set aside.
- In a medium mixing bowl, stir together 1/2 cup cane sugar, flour, 1/4 cup unsweetened cocoa powder, baking powder and salt until evenly combined. Add in milk, avocado and vanilla, and stir until smooth. Spread the batter the prepared baking pan.
- Sprinkle the initial sugar-cocoa mixture evenly over batter. Pour hot coffee (or water) evenly over the top of the sugar-cocoa layer. Do not stir.
- Bake for 35 minutes. Remove from oven, and let cool on a wire backing rack for 15 minutes.
- Serve immediately while the cake is warm, spooning the hot fudge mixture on the bottom of the pan over the cake.
Notes
*I like using coffee instead of water, because it helps bring out the flavor of the coffee. Another option is to stir 1 teaspoon espresso powder into the cake batter instead, and use hot water. Or you can leave out the coffee entirely, and the cake will still taste great. ;)
Adapted from Hershey’s.
Where to add in flour??In Instructions no where mentioned but in recipe there is 1 cup flour
Made your fudge today – it’s amazing! Loved it so much! Cold leftovers were just as yummy! Will be making it again and again!
You might want to keep a close eye on the cake after about 20′ in the oven – mine was ready in 25 mins (not 35 as the recipe suggests), I guess no two ovens are the same :)
I have made this recipe several times and all have really enjoyed it. I add 1 egg to the mashed avocado. Last time I used an entire small avocado, which was about 1/2 cup, so I wouldn’t have leftover. I also replaced the brown sugar with 1/4 cup black strap molasses in the topping. Plenty of opportunity for variations in this recipe. I have not used all coffee, yet, since my wife isn’t a mocha fan, but have used up to half coffee/half water with no complaints. This is definitely a keeper!
I’d just like to let you know that you are responsible for me making this cake four times this month!! It’s so good and always a hit. The whole pan is gone in a matter of hours!
First of, I want to say that since Thanksgiving, almost everything I have cooked has been off this blog.
I am a college student on break and as a way to pass time I have made an unknown number of your dishes. Everything is delicious! I am so thankful that I have found you!
I made this tonight with homemade almond flour (which could be my mistake) or using almond flour altogether was the miss. Taste-wise, it was great. However, the consistency was more liquidy than anticipated, with the exception of the outer edges. I post this to speak to the people who are looking for a gluten free version–expect a slightly looser version of what you see in Ali’s video. If you can use regular flour, that might be the best way to go.
I will definitely make again!
Actually! The longer I let it sit, the thicker it gets. So maybe let it sit for 20/25 mins. Gluten free is a go!
This looks really good! I would omit the coffee- maybe more chocolate? Love the smell of coffee, just can’t stomach it.
Awesome recipe! How would you serve this on the second day? Does the fudge sauce in the bottom harden? Would you heat slightly in the oven? Have to try this !!!
Thanks, Mary — we hope you love it! And for serving it the next day, we think warming it in the microwave should do the trick, but you could try the oven as well (the hot fudge sauce will get all warm and melty again). :)
I love avocados in desserts! That river of chocolate looks amazing!
Thank you, Lindsay — we hope you can give this a try sometime soon! :)
Yum! Two of my favorite things (avocado and chocolate) in one place, I’m definitely going to try it! Always love your recipes. Wondering if whole wheat pastry flour substitutes well for white whole wheat flour. Any thoughts? I’m just in the beginning stages of trying to remove all refined sugars and grains for good and it’s tricky with baking. Also curious about subbing out some of the sugar for coconut sugar or succanat. I will have to try! Thanks for a fun recipe!
Hi Erika! We think you could likely use whole wheat pastry flour instead, though we haven’t tried that in this particular recipe, so it’s hard to know for sure. We think it’s worth a try though! Same with the coconut sugar/succanat. If you experiment with any of these things, definitely let us know how it turns out! :)
i am definitely trying this! just have to pick up some avocadoes first… looks absolutely delicious!!
Thanks, Emily — we hope you enjoy this! :)