Guacamole Cake

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8 - 10

This cake recipe, complete with step-by-step photos, shows you how to bake a unique pie inspired by the famous guacamole sauce using a dry mix. You can use ready-made chocolate sponge cake as the base for the cake and shape it into a cauldron-like bowl by trimming off any excess. To create a porous cauldron, top it with crushed chocolate cookies. Top it with a sweet vanilla ice cream spread. This transforms the sauce into a sweet dessert.

Molcajete Basalt Mortar with Tiholote Pestle (mex. Tejolote) is used to make Guacamole sauce; rubbing it in gives it a special texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

460 g of dry mix for making chocolate cake
450 g chocolate glaze
12 chocolate sandwich cookies, crushed in a food processor
500 ml softened vanilla ice cream
Green, yellow and red food coloring for coloring
1/4 cup chopped red and/or green candied cherries
Lavash chips with cinnamon and sugar, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, biscuit cookies, vanilla ice cream, cherry

Cooking the dish according to the recipe:

Preheat oven to 350°F (180°C). Spray a 2.5 ml ovenproof bowl with cooking spray. Place paper liners into 3 cupcake pan wells.

Fill both baking pans with the chocolate mixture.

Prepare the dry chocolate cake mix according to the package directions. Fill the cupcake pans 2/3 full, then pour the remaining mixture into the prepared bowl. The sponge cake in the large pan will serve as the base of the vat, and the smaller cupcakes will be its feet.

Bake the cupcakes for 18 minutes, or the sponge cake for 50 minutes, until a toothpick inserted into the center comes out clean. Let cool. Remove the bowl from the sponge cake and remove the cupcakes from the pan; freeze for 20 minutes.

Place a large sponge cake on a pastry-lined cardboard tray, wide side up. Use a paring knife to cut out the center, about 2.5 cm from the edge, to make room for the guacamole.

Cover the top and sides of the sponge cake with chocolate icing.

Sprinkle chocolate cookie crumbs over the glaze.

Turn the biscuit upside down onto another piece of cardboard.

Frost the bottom of the cupcakes. Trim the tops of the cupcakes to make them even and attach them to the bottom of the cupcakes, spreading frosting on all sides.

Sprinkle the bottom and legs with crushed biscuits

Sprinkle the icing generously with cookie crumbs, covering the entire surface. Freeze.

To make the guacamole green, stir in 14 drops of green food coloring, 8 drops of yellow food coloring, and 2 drops of red food coloring into the softened ice cream. Add candied cherries.

Place the cake in the freezer and sprinkle the cavity with chocolate cookie crumbs, then fill it with cherry ice cream. Freeze for at least 1 hour. Serve the Guacamole Cake with chips sprinkled with cinnamon and sugar.