If you know what a Borgia is, probably you will understand my obsession for Chocolate Orange drinks.
Yes, there is also the Choco-tini for the after 5pm cravings :), but that is another story.
What is a Borgia?
For those of you who don’t know what a Borgia drink is, I’m sorry you didn’t get to experience it so far. Also, let me take care of it: a Borgia drink usually involves Espresso, Chocolate and Orange. Why is it named Borgia? Well, Lucrezia Borgia’s family was originally from Valencia, which is home to the world famous Oranges, so I think that is where the association originated. Either way, it’s delicious!
Back to our cake!
Because I had a ton of very ripe Avocados, an espresso machine who was calling my name, an orange that needed to be used and a friend with a gluten intolerance, I started thinking what kind of concoction I could possibly produce….and voila’, I did produce some yummyness. The first result was good, but didn’t knock my picky socks off. It has some bitter aftertaste. I blamed the fact that I got carried away with the baking soda needed to activate the acid in the cocoa and orange to leaven the cake.
So, the second time around, I made the flour “fluffier” adding starch and decresing the amount of baking soda all together. Furthermore, instead of straight up espresso I used some almond milk and espresso, creating an amazing Cappuccino experience. All and all, I’m pleased with the results.
As my husband says: ” Considering that is vegan, it’s amazing”. So, here we go. Bake away guilt free!!
VEGAN BORGIA MOCHA cake.
a large cake or 5 mini loaves OR 24 Cupcakes.
Time : 2 hours including baking .
FROSTING RECIPE at the end.
150 g semi sweet chocolate chips or baking chocolate
25 g cocoa (I like Dutch Process)
10 g Baking powder or 2 Tsp
1/2 t baking soda
a pinch of salt
a dash of black pepper (not enough to taste but to enhance the chocolate flavor)
175 g coconut sugar or dark brown sugar
180 g granulated cane sugar
1 and 1/2 avocados (or one large ) (about 300 g)
1 splash of vanilla essence or 1/2 vanilla bean, scraped
300 g flour
70 g starch (potato or corn) OR 370 g of AP flour
zest of an orange
400 ml (about 13 1/2 oz) total volume of the following ingredients combined
1 shot of espresso (60ml)
4 T vegetable oil
2 t white vinegar (apple cider is fine, too)
the juice of the orange you zested
Vanilla almond milk OR water to reach the amount of 400ml
Pre heat the oven to 350F or 325 convection.
Coat with oil or coconut spry and sugar the mold(s) you are going to use. Set aside.
In a 2 cup liquid measuring cup combine :
the shot of espresso, the vinegar, the vegetable oil, the vanilla essence, the orange juice and add enough almond milk OR WATER to reach the mark of 400ml. Set aside.
Mix the flour, the starch, baking soda, salt, baking powder, pepper, cocoa. Use a whisk to “sift” the ingredients by stirring. Add the chocolate chips or chunks so they get coated. Set aside.
In the bowl of a mixer, with the flat beater start mixing the avocado, the orange zest and sugars.
Now add the dry and the liquids alternating. Start and finish with the dry, in 3 additions. It needs to be fast, do not over beat the batter.
Immediately pour the mix into the mold(s) and bake for about 30 minutes. The baking time VARIES from oven to oven and depending on the size of the pan you are using. Always test with a cake tester.
NOTE: when making CUPCAKES bake for 20/25 minutes. Turn the oven off and, without opening it, let the pan rest for an additional 10 minutes in the oven.
Remove from the oven, let cool a few minutes than remove from the pan. Let cool before serving or frosting.
I used equal parts in weight of powder sugar and avocado
for 12 cupcakes I used
200 g avocado
200 g powder sugar
a pinch of salt
2 Tbs of cocoa powder (optional~ if you like a green frosting add 2 T powder sugar or Matcha powder)
Beat all until light and fluffy. Spread or pipe on your dessert.