I love sweet potatoes roasted, in salads or mashed as a topping on a shepherd's pie. My boy likes to eat them in chocolate cake. So, when we dug up a few sweet potatoes from the garden last week, it was cake we decided to make!
Love this cake!
The sweet potato in this chocolate cake adds sweetness and keeps the cake soft and moist. There's no need to ice this cake (though you could if you wanted to) but it is lovely served with freshly whipped cream, vanilla ice-cream or thick yoghurt.
The recipe I use is based on Hazel Key's recipe for Clever Chocolate Cake in her book, The Clever Packed Lunch.
This is how I make it at our place:
Chocolate and Sweet Potato Cake
180g mashed and cooled sweet potato
juice of two oranges
1 cup of medjool dates, pitted and chopped
100g melted butter
1 1/2 cups wholemeal spelt flour
1/2 cup dutch processed cocoa powder
1 tablespoon baking powder
1/2 cup coconut sugar
1 cup milk
Peel, steam and mash sweet potato. Cool.
Melt butter. Add orange juice and dates.
Simmer until dates are soft.
Whisk flour, baking powder, cocoa.
Mix in the sugar.
Blend sweet potato, date mixture and milk until smooth.
Pour blended mixture into dry ingredients.
Mix gently until just combined.
Pour mixture into lined cake tin.
Bake in a moderate oven for approximately 45minutes.
*Check if it's cooked by inserting a skewer and checking that it comes out clean.*
Cool on a wire rack.
I've found this cake is ideal for freezing. Once it has cooled completely, slice and place a single layer on a lined baking tray, cover with plastic wrap and freeze. When frozen, transfer slices to a labelled plastic clip-lock bag or air-tight container. Return to the freezer and defrost as needed for special guests or hungry children!
I hope you'll have time to bake yourself a cake this weekend!