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ウォーターマーク（ロゴ）なしで Here's the thing: Avocado oil is great for cakes. Cakes made のTikTok動画をフルHD MP4保存できます。

Here's the thing: Avocado oil is great for cakes. Cakes made using even some avocado oil tend to be moist-er and don't dry out as fast. And @Chosen Foods 100% Pure Avocado Oil is fabulous for baking because it has a very neutral taste PLUS their Avocado Oil Spray is naturally nonstick and propellant free. We're using both to make my chocolate snacking cake with ganache frosting (the recipe for which you can get below!). #ChosenPartner Cake: Chosen Foods Avocado Oil Spray 1/2 cup Chosen Foods Avocado Oil (115 grams) 1 1/4 cup granulated sugar (275 grams) 2 large eggs, at room temperature 2 teaspoons vanilla extract 1 1/4 cup plus 2 tablespoons all-purpose flour (178 grams) 1/2 cup unsweetened natural cocoa powder 3/4 teaspoon baking soda 3/4 teaspoon kosher salt 1/2 cup buttermilk (115 grams) 1 teaspoon instant espresso 1/2 cup hot water Ganache: 3/4 cup heavy cream 4 ounces semi-sweet or dark chocolate, very finely chopped Directions Preheat oven to 350°F. Prep a 9-inch round cake pan by spraying it with Chosen Foods Avocado Oil spray, then line the bottom of the tin with a round of parchment paper. In a large mixing bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar and Chosen Foods Avocado Oil, then mix in the eggs and vanilla. Sift in cocoa powder and whisk just until combined. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, alternate adding one-third of the flour and one-half of the buttermilk at a time, beginning with the flour, until both are gone. Microwave the water until very hot, but not quite boiling, then stir in the instant espresso. With the mixer on low, stream in the hot liquid. Mix just until fully combined and scrape the sides and bottom of the bowl with a rubber spatula to ensure everything is homogenous. Pour the batter into the prepared tin and tap it on the counter to pop any large air bubbles. Bake on the middle rack for 40 minutes or until the top springs back when lightly pressed and a wooden toothpick comes out clean or with just a few moist crumbs. Allow the cake to cool in the tin for 10 minutes, then run a knife around the edges of the cake to loosen it and turn out the cake onto a wire rack to cool completely. Heat the cream in a small saucepan until it just reaches a boil, immediately pour over the chopped chocolate in a microwave-safe bowl. Allow to sit for a minute or so, then whisk the two together, starting just in the middle and slowly working your way out. Stop stirring right when the ganache is smooth. Spread the ganache on top of the cake, chill to set, and serve!

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