Chocolate Cake with Avocado Frosting for two!

It was AS’s birthday and I wanted to bake a celebratory cake but in smaller proportion since we didn’t want the two of us to polish off the whole cake. I have tried freezing leftover cake before and it never lasts the week and is over before you know it. My internet search for a cake recipe for two didn’t yield great results as most of the recipes were either microwave or mug cake recipes both of which I wasn’t after. So I decided to take a chance and scale down the ingredients for a basic chocolate cake recipe which I adapted from I baked it in a 4inch square cake tin. I had to bake both layers separately, but if you not too fussed, bake it like a sheet cake in a rectangular pan and then slice it into two equal halves to use as layers. This will yield a 4inch layered cake which will can serve two people with manageable leftovers or a party of 4-6.

When it came to the frosting I wanted to be a little wise and not use full cream or butter but try a healthier version using my favourite avocados. I got this recipe from a ‘Paleo’ cooking blog and I went ahead and substituted the honey with caster sugar and the result was a rich, dark and glossy frosting which was delicious to eat. The chocolate frosting is super simple to put together. Just blend avocado, cocoa powder and caster sugar and blitz it in a blender until its glossy and creamy and has a dark chocolate sheen to it. My frosting skills however are at par with a four year old! I need to learn how to decorate cakes so that they don’t look like something the wind swept in, but I can vouch for the fact that they do taste delicious.

So here’s the recipe for ‘Chocolate cake for 2’ (since I had scaled the ingredients down from the larger recipe the measurements are in grams and not cups as I usually prefer.)

Chocolate Cake with Avocado Frosting

  • Servings: 1 tiny cake
  • Time: 1hr 30mins
  • Difficulty: “easy”
  • Print


  • Basic Chocolate Cake
    • 200 grams granulated white sugar
    • 125 grams all-purpose flour
    • 1/4cup and 2tbsp unsweetened cocoa powder (natural or Dutch-processed)
    • 3/4 tsp baking powder
    • 3/4 tsp baking soda
    • a pinch of salt
    • 1 large egg
    • 120 ml instant coffee mixed in warm water
    • 120 ml milk
    • 1/4 cup (60 ml) your choice of vegetable or nut oil
    • 3/4 tsp pure vanilla extract
  • Avocado Chocolate Frosting
    • 1 very ripe avocado
    • 1/2 cup cocoa powder
    • 3/4 cups icing sugar
    • 1/2 cup water or as required to make the frosting spreadable
  1. Preheat oven to 180 degrees C and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two – 4inch cake pans. Then line the bottoms of the pans with parchment paper.
  2. Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In another large bowl, whisk together the eggs, coffee, milk, oil, and vanilla extract until mixed through.
  4. Add the wet ingredients to the dry ingredients slowly stirring continuously to mix together well. Whisk it until combined. The batter will be quite thin.
  5. Evenly divide the batter between the two pans and bake for about 27 – 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.
  6. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

    Chocolate Avocado Frosting

  7. Whizz together avocado, cocoa powder and sugar in a high speed blender until dark and glazed.
  8. Add a little water or milk if the frosting is too thick to get a spreadable consistency. Put it away in the fridge until ready to use.

Assembling the cakes is easy. Put one of the cakes on the cake stand and spread the frosting over it. Place the second cake over it and cover it with frosting on all sides. Decorate with a few raspberries dusted with sugar. Refrigerate the cake for a few hours before serving.


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