Chocolate and Sweet Potato Cake May 15, 2011Posted by Lauren Cooke in Foodiness.
Tags: cake, cake recipes, chocolate and sweet potato, recipes, torte recipe, vegetabel cake recipe
I thought I would publish a quick recipe for my chocolate and sweet potato torte – the single most complimented cake recipe I have ever made. The method is a little peculiar (it is adapted from the Hamlyn 200 Cakes and Bakes book), but the resultant culinary goodness is all sorts of sweet, deep, rich and spectacularly moist.
- 7oz Self-raising flour
- 3 150g plain chocolate bars
- 1 tsp bicarb
- 6oz butter (I used salted, rebel that I am…)
- 6oz light brown sugar
- 3 eggs
- 13oz sweet potato (peeled and diced)
- Boil the potatoes until ready to mash
- Drain, and mash with a good hefty dash of milk (NOT skimmed)
- Chop up the butter and melt it into the hot mashed potato
- In a similar vein, break up the chocolate into little chunks and melt through, stirring until you get a mushy yet smooth red-brown mix that smells kind of horrible, yet yummy… add some vanilla essence (the posh kind) if you have any around, and I always like to add a dash of chocolate extract too)
- Beat the eggs, and then stir into the mix
- Mix sugar, bicarb and four together, along with any cocoa powder if you think the cake needs it (personal taste is a bitch)
- Stir the potato/chocolate mix into the flour. Really bash it all up so it is all beautifully mixed.
- If you want, add extras – like hazelnuts, or crystallised ginger. Go crazy!
- Pour into a very well greased cake tin (well worth greaseproof papering the based, this is a dense cake) and bake in a pre-heated over on around gas mark 5 for approximately 30 minutes to an hour. You are looking for it to be risen and brown, and for a skewer inserted in the middle comes out with only little bits clinging to it.
- Frosting time – the book recommends chocolate/crème fraiche, I prefer a sinfully rich ganache…