Happy Father’s Day! Last week I went to the library to find new books to devour. At this point I was feeling greedy carrying the tall stack of books to the check-out.
I also found the coolest food magazine called “Cook This Not That”. It shows recipes of healthier home-made alternatives to restaurant dishes or other foods you would eat outside. It also compares nutritional information like calories, sodium, and fat. The way the magazine presents the recipes makes me want to try every recipe!
A specific cake recipe from Ellie Krieger’s “Food You Crave” cookbook sounded fitting for a Father’s Day cake, casual enough for an afternoon dessert. The recipe can be found online as well here. We don’t usually celebrate this day with a cake, but I wanted to do so since I did not have the chance to make my dad’s birthday cake this year.
Instead of using the recipe’s icing, I wanted to try chocolate avocado mousse. I tried it out a few times after hearing many good things about it last month. If you can get your ratios right, it tastes exactly like chocolate mousse, if not better! Not a hint of avocado. Even if you can still taste avocado, it is still rich and chocolatey. It is as easy as 4 ingredients: avocado, lemon juice, honey and cocoa powder.
Chocolate Avocado Mousse
2 large avocados
2 1/2 tbsp cocoa powder
4 tbsp raw honey, melted
juice of 1 lemon
1.Blend or process ingredients together until smooth.
2.Place in a plastic bag or piping bag and chill in the fridge until needed.
recipe adapted from Food You Crave. * in the original recipe, it uses 3/4 cup granulated sugar and 2 tbsp butter. these have been substituted by 1/2 cup brown sugar and 2 tbsp coconut oil.
3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cocoa powder (unsweetened)
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup brown sugar
2 tbsp coconut oil, melted
2 tbsp olive or vegetable oil
1 1/2 cup plain yogurt
2 tsp vanilla extract
1 tbsp instant expresso powder, dissolve in 1 tbsp of hot water
2 ounces dark (70%) chocolate, melted
1. Mix together flours, cocoa powder, salt baking powder, baking soda and brown sugar.
2. Combine coconut oil, olive oil, eggs, plain yogurt, vanilla, expresso and dark chocolate. Add the mixture to the dry ingredients and combine.
3. Divide the batter between 2 loaf pans, fill each half way. Bake at 350 degrees C for 20-30 minutes. Cool completely.
1 cup diced fruit (mango, strawberry, peach, berries, etc)
1. Starting with the first loaf, pipe a border with the mousse.
2. Fill in the empty space.
3. Smooth out the layer.
4. Cover with diced fruit.
5. Cover the rest of the cake with mousse and use a spatula to smooth out the mousse. It’s okay if it is not the most attractive (it’s homemade!), cover with more fruit.6. It can be kept in the fridge if it is not eaten right away.When I first read the ingredients I was nervous about how it would turn out. The cake was far from tasteless and textureless. It was soft and so moist, that’s a guarantee for me that a healthy version still tastes like cake. Dad liked it very much too 🙂 Ooh, this recipe is a keeper. Thank you Ellie! I think pairing the chocolate avocado mousse and diced mango went perfect with the cake. If you love chocolate, any left over avocado mousse can be kept in the fridge and eaten as a snack.
For the evening, my family and I enjoyed dinner at Turtle Jack’s with 2 other families. I will post about it tomorrow. In the morning I will be expecting a special guest who will be staying with me for half the week 🙂 Goodnight!