Dark Chocolate Avocado Cake

The avocado makes this frosting extra creamy and it's loaded with healthy fats. 
•    3 C. All-purpose flour
•    5 tbs. dark chocolate cocoa powder
•    2 tsp. baking powder
•    2 tsp. baking soda
•    1/2 tsp. kosher salt
•    1/4 C. Canola oil
•    1 ripe avocado, mashed smooth
•    2 C. water
•    2 tbs. distilled vinegar
•    2 tsp. vanilla extract
•    2 ripe avocados, mashed smooth
•    2 C. confectioner's sugar
•    5 tbs. dark chocolate cocoa powder
Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. 
In a large bowl whisk together first five dry ingredients. In another bowl whisk canola oil and next four ingredients. Once combined, add sugar. 
Pour wet ingredients into dry ingredients and mix until smooth. Divide the batter evenly between the two cake pans and bake for 30 minutes. 
Mix frosting ingredients together until smooth. Allow cakes to cool completely before frosting. If not consumed in one sitting, store in the refrigerator.