Chocolate Espresso Cake with Avocado Buttercream

Add this to your grocery list if you want a Chocolate Espresso Avocado 🥑 cake this weekend!

For the Cake
3/4 cup (170g) Butter (soft)
1/2 cup (90g) Brown Sugar
3/4 cup (150g) White Sugar
2 Egg
1tsp (3g) Vanilla
1 1/2 cup (210g) All Purpose Flour
1/2 cup (40g) Cocoa Powder
1 tbs (5g) Instant Coffee
1 tsp (5g) Baking Soda
1/2 tsp (3g) Baking Powder
1 cup (240g) Buttermilk (you can also use regular milk)
**This will make two 6'' layers, you can reduce the recipe by half to make two 4'' layers, also feel free to make half the recipe for one 6'' cake

For the Icing
1 (250g) Avocado
3 tbs (45g) Butter
1 1/2 - 2cups (400g) Icing sugar

For the Cake
1️. Pre-heat your oven to 350F
2️. Scale your butter and both sugars together in one bowl, use a wooden spoon to mix until it combines
3️. Add egg and vanilla and mix until it becomes one
4️. Whisk the remaining dry ingredients together and put one third into the butter mixture and alternate with buttermilk until everything is combine into one
5️. Butter the pan you want to use and bake for 35-45mins for the 6'' cakes and 25-30mins for 4'' cakes

For the icing
1️. Take the seed out of the avocado and put all the meat and butter in a bowl
2️. Use a whisk to combine the two together, slowly add in icing sugar, half cup at a time
3️. Avocados come in different sizes so be sure to add 1-2tbs of milk to smooth it out, once it's done, cover with saran wrap and press it down onto the icing to avoid it from developing a skin **Wait until the cake cools completely before spreading the icing onto your cake!