Avocado Chocolate Buttercream Dessert

Avocado chocolate buttercream 0

Few components you need:

  • Chocolate Avocado Sponge
  • Avocado Italian Meringue Buttercream
  • Sugar Syrup
  • Dark Chocolate Decor
  • Mirror Glaze

Avocado chocolate buttercream 5

Chocolate Avocado Sponge:

  • 6 eggs ( I had small eggs, use 5 big size eggs)
  • 80g cake flour, sifted 3 times
  • 20g corn flour, sifted 3 times
  • 70g castor sugar
  • 30ml milk,lactose/full cream/low fat
  • 40g vegetable oil
  • 1 Tbsp avocado puree ( extracted from one whole avocado, blend it into paste)

1)Scoop out the flesh of one avocado, use food processor to blend the flesh into smooth puree, keep in fridge for later use.( It won’t turn yellow, remained vibrant greenish colour)

2)Preheat oven to 180C. Line a 10”X14” of baking tray with oil paper.

3)Mix in the avocado puree into milk and oil until well combined. Set aside.

4)Using electric hand mixer,whisk the eggs in a mixing bowl over bain marie (place the mixing bowl contained       eggs over a  pot of boiled hot water.) Whisk egg mixture till foamy, add in the sugar slowly till achieve ribbon stage. Always ensure egg mixture at 40C. ( Remove the mixing bowl from boiled hot water if too hot.)

5) Add in the flours into mixture in 3 additions, mix well.

6)Scoop out 1/3 of the batter into the bowl of avocado mixture. Mix well, then pour back to the egg-flour mixture.    With a rubber spatula, whisk to well combine without destroying the air, be gentle but quick.

7) Pour the batter into prepared baking tray. Knocked out excess air bubbles.

8) Bake at 180C for about 12-15 minutes or until skewer inserted came out clean , depending on individual oven.

9) Let it cool and set aside.

avocado chocolate buttercream 1

Avocado Italian Meringue Buttercream:

avocado buttercream

  • 3 Tbsp Avocado puree
  • 2 egg whites
  • ½ cup sugar
  • ¼ cup water
  • 1tsp organic green colouring paste (optional, you can use spinach juice as alternative)
  • 225g unsalted butter (cut into cubes and room temperature)

1)Combine water and sugar in a saucepan over medium heat.

2)Bring it to boil. Once it starts boiling, insert a candy thermometer.

3)Get ready with meringue now: Put egg whites in mixing bowl.( Ensure bowl is free from any traces of oil, water and impurities.)

4)Standby your butter cubes on other side.

5)Whip egg whites in mixing bowl of a mixer to soft peaks, at medium-high speed. (Goal: egg whites whipped to      soft peaks by the time sugar reaches 112C.)

6)When sugar reaches 112C, add it to egg whites in a slow steady stream on medium speed. (Careful: Pour sugar      directly into egg white without hitting edge or side of bowls or beater)

7)Increase speed to high and beat until cooled to room temperature. ( Test with thermometer if cooled meringue is    at or lower than 35C.)

8)Reduce mixer speed to medium, start adding butter ,one at a time. Mix well and be patient

9)When all butter has been added, add in the avocado puree and green colouring, continued beating at high speed until incorporated or a  completely smooth buttercream is obtained.

Note: Do not panic if you see curdled during the stage where adding butter, keep beating at high speed ,you will see it comes back together and become smooth.

sugar syrup

Mirror Glaze:

  • 2 Tbsp neutral glaze
  • 1 Tbsp glucose/ corn syrup
  • 1 ½ Tbsp  hot water

1)Mix all together until incorporated well. Set aside to cool.

Note: Prepare this after remove the chilled cake from fridge.

Dark Chocolate Décor/ painted chocolate extract:

  • ½ Tbsp unsweetened cocoa powder
  • 1 Tbsp vegetable oil
  • 1 Tbsp water

1)Mix cocoa powder with water until dissolved, then add in the oil and mix to well combined.


a)This prepared after cake has been chilled enough, about 2 hours.

b)You can replace cocoa powder with dark chocolate chips,melt it and stir in oil.Since hubby and I are lactose intolerant,so I came up with powder instead,so reduce the sweetness and free of lactose problems.


avocado chocolate buttercream(assemble)



This is a lactose free dessert that created mainly for both my hubby and I. This dessert can be replaced by turning the avocado buttercream into avocado mousse(using whipped cream),the texture I believed will still be refreshing and light. For those enjoy lower calories, mousse is the best option. This dessert is not over buttery nor over-sweetened, as the generous amount of fresh avocado puree is added,controlled sugar and the dark chocolate decor has no added sugar unless you replaced with chocolate chips. If you prefer sweeter, never hesitate to adjust your sweeteness. 🙂

Avocado chocolate buttecream 3 Avocado chocolate buttercream 7

Happy trying and

ENJOY everyone!


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