Double chocolate cake with sweet potato frosting
Difficulty
Easy 👌Ingredients
| 250 g | bittersweet chocolate |
| 500 g | sweet potatoes |
| 1 | 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 |
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
620
11 g
32 g
71 g
Step 1/3
- 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
- 1 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
- 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!
in Berlin