This delicious recipe for Chocolate Fudge Avocado Cake pairs perfectly with Talmage Cellars “Happy Birthday” Cabernet Sauvignon.




  • 2 1/2 Cup(s) Flour
  • 2 Teaspoon(s) Baking soda
  • 1 Teaspoon(s) Baking powder
  • 1/2 Teaspoon(s) Salt
  • 2 Medium avocados, peeled and pitted
  • 1 Cup(s) Plain nonfat Greek yogurt
  • 1 1/2 Cup(s) Brewed coffee
  • 1 Cup(s) Cocoa powder
  • 3 Eggs
  • 1 1/2 Cup(s) Sugar
  • 1 Tablespoon(s) McCormick® All Natural Pure Vanilla Extract
  • 1 Cup(s) Cocoa powder
  • 1 Cup(s) Milk
  • 1/2 Medium avocado, peeled and pitted
  • 1/2 Cup(s) Sugar
  • 2 Teaspoon(s) McCormick® All Natural Pure Vanilla Extract
  • 1/4 Teaspoon(s) Salt


1. Preheat oven to 350°F. Spray 12-cup Bundt pan with no stick cooking spray. Set aside. Mix flour, baking soda, baking powder and salt in small bowl. Set aside. Place avocado and yogurt in food processor; cover. Pulse until smooth. Transfer avocado mixture to large bowl. Add coffee, cocoa powder, eggs, sugar and vanilla. Beat with a wire whisk until well blended and sugar is dissolved. Gradually add flour mixture, stirring just until mixed. Pour batter into prepared pan.

2. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan, cool completely on wire rack.

3. Meanwhile, to make Hot Fudge Sauce, place cocoa powder, milk, avocado and sugar in bowl of food processor. Process until smooth. Transfer to 2-quart saucepan. Bring to boil on medium heat, stirring occasionally. Remove from heat, stir in vanilla and salt. Pour over cooled cake. Serve warm or at room temperature.

*Recipe and Photo Courtesy of McCormick & Company, Inc.