1. Preheat your oven to 180°C (350°F).
2. Grease and lightly flour two 9-inch round cake pans. I usually use a little butter on the pan edges too; it keeps the cakes from sticking.
3. In a large mixing bowl, whisk together 3 cups all-purpose flour, 5 tablespoons dark chocolate cocoa powder, 2 teaspoons baking powder, 2 teaspoons baking soda, and 1/2 teaspoon kosher salt. Make sure it’s evenly combined.
4. In another bowl, mix 1/2 cup canola oil, 1 ripe avocado (mashed until smooth), 2 cups water, 2 tablespoons white vinegar, and 2 teaspoons vanilla extract until smooth.
5. Then stir in 2 cups of sugar until it’s all blended.
6. Pour the wet avocado mixture into the dry ingredients.
7. Stir gently until everything is smooth; don’t overmix, just until no dry flour remains.
8. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
9. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
10. Oven times can vary, so start checking at 20 minutes.
11. Let the cakes cool in their pans for 15 minutes, then turn them out onto a wire rack to cool completely.

Frosting:

1. Mash 2 ripe avocados in a bowl until creamy.
2. Add 2 cups confectioner’s sugar and 5 tablespoons dark chocolate cocoa powder, mixing until smooth and spreadable.
3. Frost the first cake layer, place the second cake on top, and then cover the top layer with the remaining frosting.
4. Slice and enjoy!