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1. Preheat the oven to 350°F. Lightly grease a standard 9x5-inch loaf pan, then line it with a parchment sling and lightly flour the exposed sides.
2 cup all-purpose flour,
0.2 cup neutral oil
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2. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt until evenly combined.
2 cup all-purpose flour,
0.8 cup unsweetened cocoa powder,
1.5 cup granulated sugar,
2 tsp baking powder,
1.5 tsp baking soda,
0.5 tsp fine sea salt
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3. In a separate bowl mash the avocado until completely smooth with no visible lumps, then whisk in the eggs, vanilla and oil until glossy and emulsified.
2 piece ripe avocado,
3 piece large egg,
2 tsp vanilla extract,
0.2 cup neutral oil
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4. Whisk the buttermilk into the avocado mixture until smooth, then pour this into the dry ingredients and mix gently until just combined and no dry streaks remain.
1.2 cup buttermilk
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5. Slowly pour in the hot coffee while stirring until the batter is smooth and fluid, then scrape it into the prepared loaf pan and smooth the top.
1 cup freshly brewed hot coffee
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6. Bake on the center rack until the top springs back lightly, the loaf has risen and domed, and a tester inserted in the center comes out with a few moist crumbs, about 55 to 70 minutes. If the top browns too quickly, tent loosely with foil during the last 15 to 20 minutes.
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7. Transfer the pan to a rack and let the loaf cool in the pan for 20 to 30 minutes. Then use the parchment sling to lift it out and let it cool completely on the rack to room temperature before frosting.
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8. Place the chopped chocolate and butter in a heatproof bowl and set it near the stove.
0.5 cup unsalted butter,
1.5 cup bittersweet chocolate
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9. Heat the cream in a small saucepan over medium heat until it just begins to simmer at the edges, then immediately pour it over the chocolate and butter, cover the bowl and let it stand for 2 to 3 minutes.
0.8 cup heavy cream
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10. Whisk the mixture gently from the center outward until silky and smooth, then whisk in the powdered sugar, salt, vanilla and oil until glossy; let the ganache cool, stirring occasionally, until it thickens to a spreadable consistency.
0.2 cup powdered sugar,
0.2 tsp fine sea salt,
1 tsp vanilla extract,
1 tbsp neutral oil
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11. Place the cooled loaf on a serving plate or board. Spoon a generous amount of ganache over the top and spread it to the edges, letting a little drip down the sides if you like.
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12. Let the loaf stand at cool room temperature for at least 30 minutes to allow the ganache to set before slicing.
