Double chocolate cake with sweet potato frosting

Based on 9 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“Avocado is no stranger to bakers, as it always leads to a moist, rich cake. I added a baked sweet potato—my new secret weapon—to the chocolate frosting, which might make this cake seem quite unusual, but let me assure you, it’s my (and hopefully your) new favorite chocolate cake.”

Difficulty

Easy 👌
20
min.
Preparation
95
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
250 g bittersweet chocolate
500 g sweet potatoes
avocado
150 g flour
100 g ground almonds
50 g unsweetened cocoa powder
200 g sugar
1 tsp baking soda
1 tsp baking powder
200 ml almond milk
75 ml vegetable oil
1 tbsp apple cider vinegar
salt
Metric
Imperial

Utensils

  • oven
  • springform pan
  • baking dish
  • knife
  • cutting board
  • 2 bowls
  • hand mixer with beaters
  • rubber spatula
  • peeler
  • food processor
  • offset spatula

Nutrition per serving

Cal
620
Protein
11 g
Fat
32 g
Carb
71 g
  • Step 1/3

    Preheat the oven to 175°C/345°F. Line the springform pan with parchment paper. Place the sweet potato, with the skin still on, in a baking dish and bake for approx. 1 hr.
    • 500 g sweet potatoes
    • oven
    • springform pan
    • baking dish

    Preheat the oven to 175°C/345°F. Line the springform pan with parchment paper. Place the sweet potato, with the skin still on, in a baking dish and bake for approx. 1 hr.

  • Step 2/3

    Halve and pit the avocado, then scoop out the flesh and place in a bowl along with the flour, almond flour, cocoa powder, sugar, baking soda, baking powder, almond milk, vegetable oil, apple cider vinegar, and a pinch of salt. Using a hand mixer fitted with beaters, mix everything together into a smooth batter. Pour into the springform pan and bake in the oven at 175°C/345°F for approx. 35 min. Remove from the cake from the oven once done, and let cool down.
    • avocado
    • 150 g flour
    • 100 g ground almonds
    • 50 g unsweetened cocoa powder
    • 200 g sugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 200 ml almond milk
    • 75 ml vegetable oil
    • 1 tbsp apple cider vinegar
    • salt
    • knife
    • cutting board
    • bowl
    • hand mixer with beaters
    • rubber spatula

    Halve and pit the avocado, then scoop out the flesh and place in a bowl along with the flour, almond flour, cocoa powder, sugar, baking soda, baking powder, almond milk, vegetable oil, apple cider vinegar, and a pinch of salt. Using a hand mixer fitted with beaters, mix everything together into a smooth batter. Pour into the springform pan and bake in the oven at 175°C/345°F for approx. 35 min. Remove from the cake from the oven once done, and let cool down.

  • Step 3/3

    When the sweet potato is ready, allow to cool slightly before peeling it and transferring the inside to a food processor. Break up the dark chocolate into small pieces and add to the still warm sweet potato puree and blend the two ingredients together into a smooth frosting. Spread on top of the cake, then serve, and enjoy!
    • 250 g bittersweet chocolate
    • peeler
    • food processor
    • bowl
    • offset spatula

    When the sweet potato is ready, allow to cool slightly before peeling it and transferring the inside to a food processor. Break up the dark chocolate into small pieces and add to the still warm sweet potato puree and blend the two ingredients together into a smooth frosting. Spread on top of the cake, then serve, and enjoy!