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1. Preheat the oven to 350°F and lightly grease a 9-inch round cake pan; line the bottom with parchment paper.
0.2 cup olive oil or neutral oil
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2. In a medium bowl whisk together the oat flour, protein powder, cocoa powder, baking powder, baking soda, and salt until evenly combined.
0.8 cup vanilla whey or plant protein powder,
0.8 cup unsweetened cocoa powder,
1 cup fine oat flour,
2 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp fine sea salt
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3. Scoop the flesh of the avocados into a blender or food processor, add the eggs, egg whites, Greek yogurt, granulated sweetener, coffee or water, oil, and vanilla, then blend until completely smooth and silky with no visible green flecks.
2 piece ripe avocado,
3 piece large egg,
2 piece egg white,
1.2 cup plain Greek yogurt (2% or higher),
0.8 cup granulated sweetener (sugar, coconut sugar, or erythritol),
0.5 cup strong brewed coffee or water,
0.2 cup olive oil or neutral oil,
2 tsp vanilla extract
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4. Pour the avocado mixture into a large bowl, add the dry ingredients, and fold gently until just combined and no dry patches remain; avoid overmixing.
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5. Stir in the dark chocolate chips or chopped chocolate until evenly dispersed through the thick batter.
0.5 cup dark chocolate chips or chopped dark chocolate (70%)
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6. Transfer the batter to the prepared pan, smooth the top, and bake for 28 to 32 minutes until the top springs back lightly and a tester comes out with moist crumbs but not 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 thin knife around the edge, invert onto the rack, peel off the parchment, and let cool completely.
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8. While the cake cools, melt the ganache chocolate gently in a heatproof bowl set over barely simmering water or in short microwave bursts, stirring until smooth, then let it cool to lukewarm but still fluid.
1 cup dark chocolate (70%) for ganache
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9. Scoop the flesh of the ganache avocado into a blender or food processor, add the Greek yogurt for ganache, melted chocolate, maple syrup or other sweetener, vanilla, and salt, then blend until completely smooth, glossy, and thick.
1 piece ripe avocado for ganache,
1 cup dark chocolate (70%) for ganache,
0.3 cup plain Greek yogurt for ganache,
3 tbsp maple syrup, honey, or powdered sweetener,
1 tsp vanilla extract for ganache,
1 pinch fine sea salt for ganache
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10. Taste the ganache and adjust sweetness if needed, then let it stand at room temperature for about 10 minutes to firm slightly to a spreadable consistency.
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11. Place the cooled cake on a serving plate, spoon the ganache on top, and spread it evenly over the surface and slightly down the sides in swoops.
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12. Sprinkle with dark chocolate shavings or dust lightly with cocoa powder if using, then slice and serve; refrigerate leftovers in an airtight container.
2 tbsp dark chocolate shavings or cocoa powder (garnish, optional)
