Avocado Milo Cake

After my visit to Medan, Indonesia last month, I so regret that I did not get to try the avocado chocolate cake. Avocado is so cheap in Indo, and avocado smoothie is a common item in the beverage menu in almost every cafe and restaurant there. So below is my attempt of making ‘Milo’ chocolate sponge cake with avocado butter cream. It’s a trial recipe and I use small round baking tins (only 12.5 cm or 5 inch) to bake it.

PART 1: THE MILO SPONGE CAKE

Ingredients:

Dry ingredients (mix all in one bowl)

70 g plain flour

20 g milo powder

20 g cocoa powder

1/4 tsp baking powder

pinch of salt

Wet ingredients (mix all in one big mixing bowl)

70 g water

30 g oil

15 g melted chocolate

1/2 tsp vanilla essence

2 eggs (separate the white and the yolk)

60 g caster sugar

Method:

1. First, grease 2 small round baking tins (size 12.5 cm) with some shortening or oil. Line the bottom part with some grease proof paper. Pre-heat the oven at 170C.

2. In a clean mixing bowl, whisk the egg white with caster sugar until stiff peak, about 3-4 minutes.

3. Then we take the big mixing bowl already filled with the wet ingredients, whisk in the 2 egg yolks. 

4. Add all dry ingredients and mix until combined.

5. Using a spatula, fold in gently the egg white until all well incorporated.

6. Once the batter form a light emulsion, pour half and half into the 2 prepared baking tins.

7. Bake in the oven for about 20-25 minutes or until a toothpick inserted, it comes out clean.

8. Remove from the oven and wait few minutes to remove the cakes from the tins. You need to run a pairing knife at the side of the tin then flip it, the cake will come out. After that let it cool on a cooling rack.

PART 2: THE AVOCADO BUTTER CREAM 

Ingredients:

1 ripe avocado

1 1/2 tbsp lemon concentrate

1/2 tsp vanilla essence

20 g butter (room temperature)

30 g icing sugar

Method:

1. Mash the ripe avocado with a potato masher. Add lemon concentrate and vanilla essence.

2. Add butter and icing sugar. Whisk everything together until fluffy.

PART 3: GARNISHING

For my cake, I just put the avocado butter cream in between the cakes and garnish the top with some sprinkle of coarse yellow sugar and sunflower seeds. But you can save some of the avocado cream and pipe it on top, it’s up to you to decorate your cake.