This is the adaptation of the avocado poundcake from Joy the Baker's new cookbook that I made a few days ago. This version is chocolatey and decadent tasting, especially if you're eating it for breakfast.
All I did for this version was to sub out the cornmeal in place of an equal amount of cocoa powder. I didn't want to add chocolate chips or nuts because I think the real draw of this poundcake is the simple avocado addition.
This version is basically delicious and more of a crowd pleaser due to the addition of chocolate. It feels more edgey and less grandma-ish if that's even possible.
I gave it to Riley for breakfast with some fresh fruit and she loved it just as much as the plain avocado flavor. I think it would be a perfect dessert smothered in homemade chocolate malt sauce.
Chocolate Avocado Poundcake
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
6 tbl (3/4 stick) salted butter, at room temp
1 1/2 cups sugar
1/2 cup + 1 tbl mashed ripe avocado
2 large eggs
1 tsp pure vanilla extract
scant 1/3 cup buttermilk
Preheat the oven to 350 degrees and grease a 9x4" loaf pan. Whisk together the flour, cocoa, baking powder, and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment cream together the butter and sugar until light and fluffy. Add the avocado and beat for another 2 minutes. Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the vanilla. Add half the flour mixer and beat on low speed until just incorporated. Add the buttermilk all at once and beat until incorporated. Add the rest of the flour and beat just until combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before removing from the pan.
Source: Recipe adapted from the Joy the Baker Cookbook.