Indulge in this rich and moist chocolate cake infused with the natural sweetness of pureed sweet potato. Not only does the sweet potato provide a delightful flavor and moistness, but it also offers a healthier touch to your standard chocolate cake. Topped with a silky chocolate ganache, this cake is a perfect blend of decadence and nutrition.
Ingredients:
- 1 cup pureed sweet potato (cooked, cooled, and peeled)
- 1/2 cup either vegetable or canola oil
- 1/2 cup white sugar
- 1/4 cup packed light or dark brown sugar
- 1/2 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1 1/2 tsp vanilla essence
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder (unsweetened)
- 1/2 cup mini chocolate morsels
Chocolate Ganache Topping:
- 3 tbsp heavy cream or whipping cream
- 3/4 cup chopped semisweet chocolate (roughly 4 ounces)
Method:
- Preheat the oven to 350°F (175°C). Prepare an 8-inch square baking dish by greasing it and lining with parchment, allowing some overhang on two sides. Grease the parchment paper as well.
- In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt using a whisk.
- In a larger mixing bowl, blend the oil and sugars for about a minute on a medium setting. Incorporate the eggs one by one until the mixture thickens (about 2-3 minutes). Blend in the vanilla and the sweet potato puree.
- Alternating, add the buttermilk and the dry mixture to the wet ingredients. Fold in the mini chocolate morsels.
- Transfer the batter to the baking dish and bake for 20-25 minutes. Check with a toothpick; it should come out clean when inserted in the middle. Let it cool in the pan on a wire rack for 10 minutes.
- Loosen the edges with a knife and lift the cake using the parchment paper. Allow it to cool thoroughly before adding the ganache.
Preparing the Ganache:
- In a heat-resistant bowl, place the chopped chocolate.
- Heat the cream in a small saucepan until it's almost boiling. Pour this over the chocolate, letting it sit undisturbed for 3-4 minutes.
- Stir gently until the chocolate melts entirely, mixing with the cream. Spread this luscious ganache over the cooled cake.
Tips:
- To get 1 cup of pureed sweet potato, you might need slightly more than one potato.
- You can prepare the sweet potato in advance and store it in the refrigerator.
- Sweet potatoes can be microwaved, boiled, or baked. If microwaving, prick it with a fork and microwave for around 5 minutes. If boiling, peel, cube, and boil until tender. If baking, prick with a fork and bake at 400°F for 45-60 minutes.
- After cooking, the sweet potato should be mashed or pureed until smooth. A food processor is recommended for optimal smoothness.
- This cake can be stored in a sealed container in the fridge for up to 6 days.