Ingredients

• 2  Cups  all-purpose flour
• 2  Cups  sugar
• 3/4  Cups  unsweetened cocoa powder
• 2  Teaspoons  baking powder
• 1 1/2  Teaspoon  baking soda
• 1  Teaspoon  kosher salt
• 1  Tablespoon  finely ground coffee
• 1  Tablespoon  ground cinnamon
• 1/2  Teaspoon  ground allspice
• 1/2  Teaspoon  ancho chile powder, or to taste
• 1/2  Teaspoon  chipotle chile powder, or to taste
• 1/4  Teaspoon  habañero powder, or to taste
• 1 1/4  Cup  whole milk
• 1/4  Cup  vegetable oil
• 2  large eggs
• 2  Teaspoons  vanilla extract
• 6  Ounces  unsweetened chocolate, chopped
• 1/2  Pound  unsalted butter, cubed, softened
• 1  ripe Hass avocado, halved, pitted, peeled, and cut into chunks
• 1  Teaspoon  vanilla extract
• 1  Cup  confectioners’ sugar, sifted

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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 teaspoons ground cumin4 garlic cloves, chopped
• 1 to 2 teaspoons chopped jalapeño chile with seeds, divided
• 2 15- to 16-ounce cans black beans, undrained
• 1 15-ounce can petite diced tomatoes in juice
• 1 1/2 cups low-salt chicken broth
• Chopped fresh cilantro
• Chopped green onions
• Crumbled feta cheese

Preparation

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.