Preparation Steps

• Preheat oven to 350°F. Prepare two 8-inch round baking pans with non-stick spray or grease and flour.
• Combine chopped dark chocolate, baking cocoa, and 3 tablespoons of brewed coffee in a heatproof bowl.
• Place bowl over simmering water and gently stir until chocolate is melted and combined. Remove from heat and let cool slightly.
• In a large mixing bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
• In another bowl, whisk vegetable oil, remaining coffee, mashed avocado, granulated sugar, and brown sugar until combined. Stir in the melted chocolate mixture.
• Add wet ingredients to dry ingredients and whisk until smooth and fully combined, scraping the sides of the bowl. Avoid overmixing.
• Divide batter evenly between prepared pans and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• Allow cakes to cool completely in pans before removing and frosting.
• For frosting, beat butter and confectioners’ sugar in a stand mixer on medium-high speed until pale and fluffy, about 5 minutes.
• Add baking cocoa, vanilla extract, and salt. Mix on low speed until combined.
• Add heavy cream 1 tablespoon at a time while mixing until mostly combined.
• Increase mixer speed to medium-high and whip frosting for 3–5 minutes until light, fluffy, and shiny.
• Frost cooled cakes as desired.