I’m always told that I cook with strange ingredients and yes, it’s true. They never complain though once they try it, they are always instantly converted into a ‘strange ingredient’ user as well.
Cakes are normally void of nutrition, being made of processed flour, sugar and fat. This cake on the other hand replaces those non nutritious ingredients with power packed alternatives. This is still a cake however, and should be enjoyed as a special or ‘sometimes’ food.
The ganache on top is a much healthier (and tasty) version. Heart healthy olive oil and almond meal is used, sweet potatoes full of vitamin A, fibre and potassium, and cocoa as well as mineral rich cocoa.
Strange ingredients aside, this Chocolate Sweet Potato Cake packs a flavour punch. It’s rich, sweet, golden and satisfying. We also have a vegan version
- 1.5 cups of cooked sweet potato (see method below)
- 85 grams dark chocolate
- 3 medium eggs
- 2 cups coconut sugar, rapidura sugar or brown sugar (you can halve this quantity if you wish)
- 1 cup olive or olive oil
- 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
- Half a cup cocoa powder (or cacao – you choose – read which one is best here)
- 200 grams almond meal
- 1 1/2 teaspoon baking powder (or gluten free baking powder)
- 1/4 teaspoon salt
- 3 teaspoons cinnamon or chai powder
- Pre heat oven to 180 degrees celsius.
- To cook the sweet potato, wash thoroughly, towel dry.
- Place whole on a lightly oiled baking tray and bake for approximately 30 minutes until soft when poked with a knife.
- When cooked, let cool on a wire rack.
- When cool, make a cut in the potato skin along the length and scoop out the flesh.
Discard the skin.
- Blend or mash the potatoes until slightly smooth but still some ‘chunks’ remaining.
- Melt the chocolate (85grams) gently over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).
- In a separate bowl, whisk together the eggs, sugar and oil.
- Slowly add the cooked potato, the melted chocolate and vanilla into the egg mixture.
- Beat until just combined. Don’t over work it.
- Sift the cocoa. Add this and the almond meal, baking powder and salt to the wet ingredients.
- Fold the ingredients until everything is just combined. Don’t over mix the batter.
- Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
- Bake for approximately 50 minutes.
- Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
- Remove from oven and leave to cool in the pan.
- 1 cup cocoa powder
- 1 cup water
- 4 tbsp honey or maple syrup
- 4 tbsp olive oil.
- Place all ingredients except the olive oil in a small saucepan on high heat, stirring to combine.
- Let mixture bubble for 5 minutes, stirring to keep it from sticking to the bottom of the pan.
- Mixture will start to thicken.
- Add olive oil and stir vigorously to incorporate oil into the chocolate mixture.
- Remove from the heat and allow to cool before using it to top the cake