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1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil, then dust the inside with cocoa powder, tapping out any excess.
1 tbsp cocoa powder (for pan),
1 tbsp butter or oil (for pan)
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2. Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or blender. Blend until completely smooth and creamy with no lumps.
2 piece ripe avocado
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3. Add the granulated sugar, brown sugar, eggs, vanilla extract, brewed coffee, and neutral oil to the avocado purée and blend again until the mixture is silky and fully combined.
1 cup granulated sugar,
0.5 cup brown sugar, packed,
3 piece eggs,
2 tsp vanilla extract,
0.5 cup strong brewed coffee, cooled,
0.5 cup neutral oil (such as canola or grapeseed)
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4. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
1.2 cup all-purpose flour,
0.8 cup unsweetened cocoa powder,
1.5 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp fine sea salt
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5. Pour the avocado mixture into the dry ingredients and fold gently with a spatula until just combined and no dry pockets remain, taking care not to overmix.
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6. Transfer the batter to the prepared pan, smooth the top, and bake for 28-34 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
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7. Place the pan on a wire rack and let the cake cool in the pan for 15 minutes, then run a knife around the edge and invert onto the rack to cool completely.
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8. Place the chopped dark chocolate in a heatproof bowl and set it aside.
1.5 cup dark chocolate (60-70%), chopped
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9. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges, then immediately pour it over the chocolate. Let sit undisturbed for 2-3 minutes.
1 cup heavy cream
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10. Add the butter and salt to the bowl, then gently whisk from the center outward until the mixture is smooth and glossy with no unmelted pieces of chocolate.
2 tbsp unsalted butter,
0.2 tsp fine sea salt (ganache)
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11. Let the ganache stand at room temperature for 15-25 minutes, stirring occasionally, until it thickens slightly but is still pourable and silky.
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12. Place the cooled cake on a serving plate. Pour the ganache over the center of the cake, letting it spread and drip over the edges, then use an offset spatula to smooth the top. Allow the ganache to set for at least 20 minutes before slicing and serving.
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13. Slice the cake with a sharp knife, wiping the blade between cuts for clean slices, and serve at room temperature.
