It may sound unusual, but creamy avocado really gives this cake a fantastic rich texture. You could use regular flour, if gluten free isn’t important to you.
Using food processor, whizz together avocado and sugar, add rest of ingredients and process until smooth.
Pour into 2 greased and lined 20cm cake tins and bake for 20-25 minutes at 160C, Fan 140C Gas 3 until well risen, cool.
Using food processor, whizz together avocado and butter until smooth.
Melt chocolate, cool slightly.
Heat milk, add cocoa, mix well. Cool slightly. Add to avocado mix in food processor with all other ingredients and mix until shiny and thick.
Use half frosting to sandwich together other half to decorate top, scatter chocolate curls.