Do you like chocolate cake? I assume you do. Most people I know like chocolate cake… I mean who could say no to a delicious, extremely rich chocolate cake? Nobody! Oh and don’t worry about the avocado and banana on the picture… they belong there :P
I like my chocolate cakes rich and with loads of chocolate. They don’t have to be sweet though. Just with a good and strong chocolate flavor. So strong you want to drink a glass of milk with each piece you take in your mouth :P
The reduction of chocolate is not an option, but reducing sugar definitely is. Lately, I try to reduce sugar in my bakes a bit. When using American recipes I tend to reduce the sugar anyways, cause those recipes are normally a very sweet. A bit less sugar on top of that is always possible I’d say without getting a boring tasting bake ;)
The supermarket chain REWE* did something similar with one of their products. They sold a package of chocolate pudding with different amounts of sugar added. One pudding in the package had the original amount of sugar and the other ones had 20%, 30%, and 40% less sugar in it. That way they wanted to find out, which one the customers like the most… the result will be sold in stores in the future. If you want to know more about that, check out their website: wenigerzucker.rewe.de* (in German only)
Dunno much about pudding making, but when it comes to baking, reducing sugar has certain consequences. A less sweet result is quite obvious, but normally not a big problem – normally cakes still taste fine. The reduction of certain amounts of sugar can result in more “structural” problems ;) If you reduce the sugar in a bake big time, you also reduce the volume big time. That can lead to a completely different texture. The bake can get rubbery, dry or crumbly, depending on how the rest of the ingredients work together ;)
The only thing you can do – try and look what happens. After some testings, you probably know already how much sugar you can leave out without changing the texture. You can also add some other ingredients to help you… The cake here had 1 1/2 cups of sugar in the original recipe. I gradually reduced the amount of sugar in several test-bakes and also changed the type of sugar used. At some point the texture was a bit off, but by adding avocado, it got better and now I have a recipe where the sugar is reduced to 1/3 of the original amount, where coconut flower sugar is used instead of white sugar (that’s better for the sugar levels in your body) and the result is plain delicious ;)
Are you reducing sugar in your bakes sometimes? Do you have any tricks others should know? Share with me/us in the comments!
INGREDIENTS / ZUTATEN
1 ripe avocado
2 large ripe bananas
1 large egg
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/3 cup (40g) cocoa powder
1/2 cup (100g) coconut blossom sugar
1 tsp. baking soda
1 tsp. cinnamon
4 tbsp. milk
2/3 cup (80g) walnuts, chopped
1.7 oz. (50g) semi-sweet chocolate, chopped
For the decoration:
3 oz. (85g) semi-sweet chocolate
1/2 cup (120g) heavy cream
some chopped walnuts
1 mittelgroße Avocado (reif)
2 große Bananen (sehr reif)
1 Ei (L)
1 TL Vanille Extrakt
130g Mehl (Type 550)
40g Kakao
100g Kokosblütenzucker
1 TL Natron
1 TL Zimt
4 EL Milch
80g Walnüsse, gehackt
50g Zartbitterschokolade, gehackt
Für die Dekoration:
85g Zartbitterschokolade, gehackt
120g Sahne
gehackte Walnüsse
DIRECTIONS / ZUBEREITUNG
2. Add the avocado and bananas to a large bowl and mash with a fork or potato masher. Add the egg and vanilla extract and mix well. Mix the flour with cocoa powder, coconut blossom sugar, baking soda, and cinnamon until well combined. Add together with the milk to the bowl with the avocado and banana and mix until just combined – do not overmix! Fold in the chopped walnuts (keep some for decorations) and chocolate. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down in the pan for about 15 minutes, then carefully remove and let cool down completely on a wire rack.
3. Chop the chocolate and add to a heatproof bowl. Heat up the heavy cream (either in a pot on the stove or in the microwave) and pour over chocolate. Let sit for 10 minutes, then stir until smooth. Let cool down and thicken – takes about an hour. Spread the thick ganache on the cake and sprinkle with some chopped walnuts.
2. Die Avocado und die Bananen in einer großen Schüssel mit einer Gabel oder einem Kartoffelstampfer zerdrücken. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Das Mehl mit Kakao, Kokosblütenzucker, Natron und Zimt vermischen und dann zusammen mit der Milch in die Schüssel geben und nur kurz unterrühren. Die gehackten Walnüsse (ein paar für die Deko zurückbehalten) und die Schokolade unterheben. Den Teig in die vorbereitete Form füllen und dann für 45-48 Minuten backen – mit einem Zahnstocher testen ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und etwa 15 Minuten in der Form abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Die Schokolade hacken und in eine hitzebeständige Schüssel geben. Die Sahne erhitzen (in einem kleinen Topf auf dem Herd oder in der Mikrowelle) und dann über die Schokolade schütten und für etwa 10 Minuten stehen lassen, dann glatt rühren und so lange stehen lassen, bis die Ganache wieder fester geworden ist – dauert etwa 1 Stunde. Auf dem Kuchen verteilen und mit ein paar gehackten Walnüssen bestreuen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Avocado Banana Walnut Chocolate Cake
- Prep Time: 25
- Cook Time: 48
- Total Time: 150
Description
Delicious, sugar-reduced chocolate cake with avocado, bananas, and walnuts. A great combination that gives the cake a great texture.
Ingredients
For the cake batter
- 1 ripe avocado
- 2 large ripe bananas
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- 1/3 cup (40g) cocoa powder
- 1/2 cup (100g) coconut blossom sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 4 tbsp. milk
- 2/3 cup (80g) walnuts, chopped
- 1.7 oz. (50g) semi-sweet chocolate, chopped
For the decoration
- 3 oz. (85g) semi-sweet chocolate
- 1/2 cup (120g) heavy cream
- some chopped walnuts
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9×5 inches (23x13cm) loaf pan or line with baking parchment. Set aside.
- Add the avocado and bananas to a large bowl and mash with a fork or potato masher. Add the egg and vanilla extract and mix well. Mix the flour with cocoa powder, coconut blossom sugar, baking soda, and cinnamon until well combined. Add together with the milk to the bowl with the avocado and banana and mix until just combined – do not overmix! Fold in the chopped walnuts (keep some for decorations) and chocolate. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down in the pan for about 15 minutes, then carefully remove and let cool down completely on a wire rack.
- Chop the chocolate and add to a heatproof bowl. Heat up the heavy cream (either in a pot on the stove or in the microwave) and pour over chocolate. Let sit for 10 minutes, then stir until smooth. Let cool down and thicken – takes about an hour. Spread the thick ganache on the cake and sprinkle with some chopped walnuts.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
*I have partnered with REWE to bring you this delicious chocolate cake. That is why I have to declare this here in Germany as Advertising (WERBUNG). All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
