is a universally loved dessert, enjoyed by all age groups and known for its simplicity and ease of baking. A chef has shared one unique of making the most "delicious and moist" chocolate cake and it will leave you spellbound.

Amanda Rettke from added an unusual ingredient while making a chocolate cake, and the result was something she never expected. The baking expert added avocado to the chocolate cake, and she said it worked wonders in the recipe. She said: "I had only a few things on my list... milk, beef, avocados, and cereal. Those are the staples in our house because we have taco's at least twice a week. And drink lots of milk! But there was such a great price on avocados, I bought a bunch."

The baker explained that her homemade cake turned out to be a like one that's being sold at a high-end artisan bakery

She said: "After testing quite a few, I settled upon a recipe that yielded the most moist, dense, rich chocolate cake I have ever had.

"It was exactly like a cake I had in a high-end artisan bakery that was charging $12 (£8.9) a slice!"

Sharing a crucial tip while making this cake, she said: "Make sure the avocado is mashed fine. If you can, use a food processor.

"Coffee is recommended in this recipe, but if you would prefer to not use it, feel free to substitute water."

Chocolate Cake

5 -6 ounces dark chocolate, finely chopped

¼ cup 32g baking cocoa

3 cups (375g) all-purpose flour

1 teaspoon cinnamon

½ teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

¼ cup (50g) vegetable oil

2 cups (460g) coffee

1 large ripe fresh avocado, cut lengthwise, pitted, and mashed (no chunks)

1 cup (200g) granulated sugar

1 cup (200g) brown sugar

Preheat the oven to 350F and prepare two 8-inch round baking pans by coating them with baker's spray

In a heat-proof bowl, combine chocolate, cocoa powder, and three tablespoons of coffee. (A useful method is to brew two cups of coffee, place them in a medium bowl, then remove three tablespoons for this step-you'll need the rest shortly.)

Set the bowl over a pot of simmering water and stir gently until the mixture is melted and fully combined. Remove from heat. Alternatively, microwave in short bursts-starting with 30 seconds, then switching to 10-second increments, stirring between each heating.

In a large mixing bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.

In a separate bowl, mix vegetable oil, the remaining coffee, avocado, and both sugars. Stir in the slightly cooled chocolate mixture.

Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and fully incorporated. Be sure to scrape the sides of the bowl completely and avoid overmixing.

Divide the batter evenly between the prepared baking pans and bake for 45 minutes. Check for doneness by inserting a toothpick into the center-if it comes out clean, the cake is ready.

Allow the cakes to cool completely before frosting.