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1. Grease two round cake pans, line the bottoms with parchment, then dust the sides lightly with cocoa powder and tap out any excess.
1 tbsp neutral oil,
1 tbsp cocoa powder (for pans)
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2. Preheat the oven to a moderate baking temperature and position a rack in the center.
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3. In a large bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined and no cocoa streaks remain.
2.5 cup all-purpose flour,
1.8 cup granulated sugar,
0.8 cup unsweetened cocoa powder,
2 tsp baking powder,
1.5 tsp baking soda,
1 tsp fine sea salt
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4. In a separate bowl or blender, blend the avocado flesh until completely smooth, then whisk in the eggs, buttermilk, neutral oil, and vanilla until the mixture is emulsified and silky.
2 cup ripe avocado flesh,
3 piece large eggs,
1.5 cup buttermilk,
0.5 cup neutral oil,
2 tsp pure vanilla extract
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5. Pour the avocado mixture into the dry ingredients and whisk gently until just combined and no pockets of dry flour remain.
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6. Slowly pour in the hot coffee while whisking until the batter is smooth and slightly loose, taking care not to overmix.
1.2 cup strong hot coffee
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7. Divide the batter evenly between the prepared pans, smooth the tops, and tap each pan lightly on the counter to release large air bubbles.
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8. Bake until the tops spring back lightly when touched and a tester inserted in the center comes out with a few moist crumbs, then remove the pans to a rack.
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9. Let the cakes cool in the pans briefly, then run a thin knife around the edges, turn them out onto the rack, peel off the parchment, and cool completely.
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10. Finely chop the dark chocolate and place it in a heatproof bowl, then melt it gently over barely simmering water or in short low-power microwave bursts, stirring until smooth; cool until just slightly warm to the touch.
2.5 cup dark chocolate (60-70%)
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11. In a food processor or blender, puree the avocado flesh until completely velvety, scraping the sides as needed so no pieces remain.
2.5 cup ripe avocado flesh
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12. Add the cooled melted chocolate, powdered sugar, cocoa powder, vanilla, and salt to the avocado puree and process until thick, glossy, and perfectly smooth.
2.5 cup dark chocolate (60-70%),
1.8 cup powdered sugar,
0.3 cup unsweetened cocoa powder,
1.5 tsp pure vanilla extract,
0.2 tsp fine sea salt
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13. Blend in just enough milk to achieve a spreadable, luscious frosting consistency, pulsing briefly so you do not overheat the mixture; chill briefly if it seems too soft.
2 tbsp milk
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14. If the cake layers are domed, level the tops with a long serrated knife so they are flat, brushing away loose crumbs.
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15. Place one cake layer on a serving plate, spread a generous layer of frosting evenly over the top, then set the second layer upside down on top to create a flat surface.
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16. Apply a thin crumb coat of frosting over the top and sides of the cake, chill briefly to set, then finish with a thicker, smooth or swirled layer of frosting all over.
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17. Decorate the top with berries or your preferred garnish, then let the cake rest briefly at cool room temperature before slicing for clean, fudgy pieces.
1.5 cup fresh berries (garnish, optional)
