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1
Heat the oven to 350u00b0 F. Grease and flour two 8 or 9-inch rounds.
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2
Sift together all of the dry ingredients except the sugar.
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3
Mix all the wet ingredients together in a bowl, including the super mashed avocado.
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4
Add sugar into the wet mix and stir.
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5
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
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6
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
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7
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with fluffy chocolate frosting below.
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8
In a heat-proof bowl set over a pot of simmering water, melt the chocolate, whisking as needed. Set chocolate aside to cool completely.
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9
In a stand mixer with the paddle attachment, beat shortening till smooth. Stop the mixer, add all the sugar and beat on low, but stop when it still looks ugly and not completely incorporated. Add half the almond milk, the vanilla, and the salt.
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10
With the mixer on medium-high, slowly pour in the brown rice syrup, then the rest of the milk. Continue beating as it smooths out and gets super-fluffy.
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11
Beat in the cooled chocolate. Taste and tweak the salt or sweetness if you like. Use to frost the cooled chocolate cakes.
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12
Notes: If you're in a rush, you can set the bowl of melted chocolate in a bath of cold water and whisk to cool it down faster, but don't let the chocolate get solid again! If at any point the frosting starts to look ugly and separated, don't worry-just keep beating on high until it smooths out. If your kitchen is hot and the frosting is still looking separated or flat, stick the bowl in the fridge to cool it down, then continue.
