Yes, you read that correctly. You can add mayonnaise and avocado to cake and still have cake. I posted this week about the many avocados that fell from the tree after a freak storm. Somehow I need to work all of the avocados into my diet. I have made chocolate and avocado smoothies every morning. If you did not tell me that there were avocados in my smoothie I would not have known. So obviously I tried the avocado and cake recipe but I added mayonnaise as well. Because mayonnaise is basically egg and oil. Or at least, I made my own mayonnaise.

Me being me, and with the vast amount of ripe avocados I have, I added too many avocados to the cake recipe. So rather than cake, I made brownies. And to be honest, I cannot tell that I added avocado into the dish except that it changed the texture of the cake/brownie/final product. And, if you ever make this, it has avocado in it! You are not going to get the same product as you would have without the avocado. So please follow along with me if you'd want to try this recipe. It was fun making it; I made it by hand but you can use a stand mixer or blender. It is a very easy base recipe you can mix and match to your hearts delight!

Ingredient List

This microwave chocolate cake is fail-proof and everyone should try it. Here are the base recipe ingredients:

• 1 cup boiling water,
• 1 tsp vanilla,
• pinch of salt,
• 1 tbsp instant coffee,
• 3 tbsp cacao,
• 1 cup flower,
• 1 cup sugar,
• 1/4 cup oil,
• 2 eggs,
• 2 tsp baking powder.

I added some lemon juice and three avocados.

Method

So by now, you might wonder where is the mayonnaise? I am going to make it now! There is way too much egg proportionally to the amount of oil to make real mayonnaise, but you are going to make a sort of stable emulsion.

Slowly drizzle the oil into the eggs and beat furiously if you do it by hand. You can use a stand mixer or any mixer. A stable emulsion will form if you make it correctly. As there is too much egg in the oil this will be watery but the oil will emulsify with the egg.

I added the smashed avocado and whisked further. The avocado broke down into the emulsion.

There are some clumps but this will not affect the final product. Add the cup of sugar.

Mix the hot water, cacao, and instant coffee separately. You can do this beforehand as the hot water needs to cool down before you add it to the egg mixture.

Add the flour to the emulsion mixture.

Slowly add the chocolate mixture to the emulsion and flour mixture.

Mix until it is done!

Add the mixture to your microwave-safe baking dish.

Microwave the cake for about 8-10 minutes. This depends on your microwave's strength.

After that time, leave the cake in the microwave for about one minute. Take it out and let it cool down to room temp.

As mentioned, I added way too much avocado to the mixture. I have so many avocados that I need to use. And the mayonnaise type mixture is something new I tried. The recipe can obviously be changed depending on your taste profile, but I love the taste and texture. I did not have any chocolate but when I go to the shop tomorrow I am going to buy some chocolate. I am going to melt it over the brownie cake and it will be even better.

In the end, I think it is worth it if you have all the extra avocados. Should you buy avocados to make this? No. Should you emulsify eggs and oil? Hell yes! Give this recipe a try and tell me how it went. I think melted chocolate and ice cream will make this a perfect dessert.

All of the photographs are my own and the musings as well. Have you ever tried to put strange stuff in chocolate cake? Comment below! Happy cooking.