Happy St. Patty’s Day! I had a St. Patrick’s Day party last night and made this crazy cake: chocolate espresso guinness cake with avocado coconut cream cheese frosting. It’s weird. In a good way. It’s a very dark, damp cake which makes the avocado-colored frosting really stand out. Actually, it kinda reminds me of that one 80’s tv show on Nickelodeon, You Can’t Do That On Television…what was it they used to say to get slimed?
No, the cake doesn’t taste like slime; it’s surprisingly really, really good. I admit I was skeptical of an avocado frosting, but you don’t taste the avocado at all, it just lends to the light green color and creamy texture of the frosting. The guinness adds moisture and a rich darkness to the cake and the chocolate coffee flavor pairs really nicely with the coconut cream cheese flavor of the icing.
It’s good. I promise. Just try it, don’t be scurred.
Cake recipe adapted from Nigella Lawson and frosting recipe adapted from the wind attack
Chocolate Espresso Guinness Cake
1 cup Guinness
2 sticks plus 2 T unsalted butter
3/4 cup plus 2 T unsweetened cocoa powder
1 1/2 T espresso powder
2 cups sugar
1/2 cup full-fat greek yogurt
1 T vanilla extract
2 cups flour (I used unbleached white whole-wheat flour)
2 1/2 tsp baking soda
1/4 tsp salt
Preheat the oven to 350° and butter and line a 9-inch springform pan.
Heat a large, heavy-bottomed saucepan or pot over medium heat and poor in the Guinness. Add the butter and heat until melted, then whisk in the cocoa powder, espresso powder and sugar; stir to combine.
Avocado Coconut Cream Cheese Frosting
2 oz cream cheese, softened
1 avocado (the meat of the avocado)
1/4 cup virgin coconut oil
juice from 1/2 of a lime
1/2 tsp vanilla extract
2 – 3 cups powdered sugar
Add the cream cheese to the bowl of an electric mixer and beat until smooth, add the avocado and do the same. Add in the coconut oil, lime juice and vanilla and beat until well combined. Begin adding in the powdered sugar, starting with 1/2 cup at a time, until the icing is thick and to the desired consistency. Chill for 30 – 60 minutes, then frost the cooled cake.