This month my assigned blogger was Six Kilos of Pumpkin. Emily Jane is a university student in Australia. She moved away from home “to be able to study,” and now she’s learning how to cook on her own. She doesn’t post too often, but when she does the quick synopses of her life are cute and remind me of my own college days.
1 c. turbinado sugar (can sub regular sugar or sucanat)
4 oz. cream cheese, softened
1/4 c. butter, softened
2 to 3 c. powdered sugar
1/2 tsp. vanilla
1/2 c. blackberries, crushed (if I did this again, I would probably strain the blackberries through a fine-mesh strainer to try to remove seeds)
Preheat oven to 350 F. Grease two 8-inch cake pans.
In one bowl, whisk together flour, cocoa powder, salt, and baking powder. In a large bowl, mix oil, avocado, water, vinegar, and vanilla. Stir in sugar. This will seem like a big watery mess; that’s OK.
Add dry ingredients to the wet ingredients, combining until smooth. Pour into cake pans. I always whack my pans flat on the counter to release air bubbles, then make a shallow well in the middle by pushing batter to the outsides of the pan. This helps the cakes not to be as domed.
Bake 30 minutes. Cool 10 minutes in pans; then remove from pans and cool completely on a wire rack.
Beat together cream cheese and butter with a mixer until smooth. Add powdered sugar one cup at a time (until it’s as sweet as you prefer). Add blackberries and vanilla and continue beating until well-combined.
Frost cake with frosting; garnish with additional blackberries if desired.
I went back and read each of those posts, taking tips from all of them. Joy the Baker and Not Quite Nigella actually made avocado buttercream for their cakes (Joy liked it; Nigella did not). I wasn’t feeling brave enough for that, so I decided to create a blackberry cream cheese frosting with the massive amounts of blackberries the kids and I picked at Crabtree Farms.
The cake is actually vegan; my frosting is not. So if you want to keep it vegan, you can always try the avocado buttercream.
The cake is fudgy and rich and I thought it went very well with the cream cheese frosting. If you have kids with an egg allergy, this would be a great recipe for a birthday cake!