Chocolate Cake with Sweet Potato

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:

1. 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.
2. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt using a whisk.
3. 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.
4. Alternating, add the buttermilk and the dry mixture to the wet ingredients. Fold in the mini chocolate morsels.
5. 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.
6. 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:

1. In a heat-resistant bowl, place the chopped chocolate.
2. 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.
3. 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.