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1. Preheat the oven to 350°F. Grease two round cake pans, line the bottoms with parchment, and lightly dust the sides with cocoa powder or flour, tapping out any excess.
0.8 cup unsweetened cocoa powder,
0.2 cup neutral oil
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2. Pit and peel the avocados for the cake and frosting, measuring the required amounts into separate bowls so they are ready to use.
1.5 cup ripe avocado flesh
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3. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
2 cup all-purpose flour,
0.8 cup unsweetened cocoa powder,
2 tsp baking soda,
1 tsp baking powder,
0.8 tsp fine sea salt
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4. In another large bowl mash the avocado for the cake until completely smooth, then whisk in the granulated sugar and brown sugar until well blended and slightly lightened.
1.2 cup granulated sugar,
0.5 cup packed light brown sugar,
1.5 cup ripe avocado flesh
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5. Whisk the eggs into the avocado mixture one at a time, then whisk in the vanilla and oil until the mixture is glossy and smooth.
3 piece large eggs,
2 tsp vanilla extract,
0.2 cup neutral oil
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6. Stir the buttermilk into the wet mixture. Add the dry ingredients in two additions, folding gently until just combined and no dry pockets remain.
1.2 cup buttermilk
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7. Pour in the hot coffee and fold until the batter is smooth and fluid, taking care not to overmix.
0.8 cup hot brewed coffee
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8. Divide the batter evenly between the prepared pans, smooth the tops, and bake until the centers spring back and a tester comes out with a few moist crumbs, 28 to 32 minutes.
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9. Cool the cakes in the pans for 10 minutes, then turn them out onto a rack, peel off the parchment, and let them cool completely before frosting.
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10. Place the butter and chocolate chips in a heatproof bowl set over gently simmering water and heat, stirring often, until just melted and smooth, then remove from the heat.
0.2 cup unsalted butter,
1.5 cup dark chocolate chips
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11. In a separate bowl mash the avocado for the frosting until velvety and lump-free, then sift in the powdered sugar and add the salt and vanilla.
2.5 cup powdered sugar,
0.2 tsp fine sea salt,
1.2 cup ripe avocado flesh,
1 tsp vanilla extract
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12. Beat the avocado mixture with a hand mixer until fluffy, then slowly pour in the melted chocolate mixture and cream, beating until thick, glossy, and spreadable. Chill briefly if the frosting seems too soft.
0.3 cup heavy cream
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13. Level the cooled cake layers if needed, then place one layer on a serving plate and spread a generous portion of frosting over the top.
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14. Set the second layer on top, cover the top and sides with the remaining frosting, then garnish with berries and a light dusting of cocoa powder if desired. Slice and serve at room temperature.
1 cup fresh berries (garnish),
1 tbsp cocoa powder (garnish)
