Chocolate Sweet Potato Cake

Harris Farm Markets – Chocolate Sweet Potato Cake

This Chocolate Sweet Potato Cake is basically a veggie in itself and a great way to get your ‘5 a day’ 😉. It’s delicious with the chocolate ganache icing or warm up a slice and serve it with ice cream!

Prep time: 40mins + resting
Cooking time: 60mins
Serves: 12

Ingredients

220g (1 ¾ cups) plain flour
250g (1 ¼ cups) sugar
65g (2/3 cup) cocoa powder
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
Pinch of salt, optional
375g (1 ½ cups) dairy-free milk
165g (¾ cup) sweet potato puree (note)
125g (½ cup) neutral oil
1 tablespoon apple cider vinegar, optional
1 teaspoon vanilla extract, optional
200g dark chocolate, chopped
200g coconut cream, or cream of choice

Method

1. Preheat your oven to 180°C (conventional oven) or 160°C (fan oven). Line a 20cm cake tin with baking paper.
2. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large bowl and mix until well combined. Add the milk, sweet potato puree, oil, vinegar, and vanilla to the bowl. Mix until just combined.
3. Pour the batter into your cake tin and smooth the top. Bake the cake for 55-60 minutes or until you can insert a toothpick in the middle and it comes out clean.
4. Let the cake cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.
5. To make the chocolate ganache, heat the cream in a small saucepan. Remove from the heat and add the chocolate to the hot cream. Mix, then let the mixture sit for 5 minutes or until the chocolate has melted. Stir the mixture until smooth. Let the mixture cool at room temperature for 2 hours (you can let it cool in the fridge, but it won’t firm up evenly).
6. When the cake has completely cooled, top with the ganache and serve.

Note: To make sweet potato puree, peel and chop the sweet potato and steam for 15 minutes or until very soft. When cooled, puree with a stick blender or food processor.