Double chocolate cake with sweet potato frosting

Double chocolate cake with sweet potato frosting

Based on 21 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"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 👌

Preparation

20 min

Baking

95 min

Resting

0 min

Ingredients

2Servings
41⅔ g
bittersweet chocolate
83⅓ g
sweet potatoes
avocado
25 g
flour
16⅔ g
ground almonds
8⅓ g
unsweetened cocoa powder
33⅓ g
sugar
tsp
baking soda
tsp
baking powder
33⅓ ml
almond milk
12½ ml
vegetable oil
tbsp
apple cider vinegar
salt
MetricImperial

Utensils

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

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How-To Videos

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

how-to-chop-chocolate

How to chop chocolate

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

Nutrition per serving

Cal620
Fat32 g
Protein11 g
Carb71 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.
    • 83⅓ 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
    • 25 g flour
    • 16⅔ g ground almonds
    • 8⅓ g unsweetened cocoa powder
    • 33⅓ g sugar
    • tsp baking soda
    • tsp baking powder
    • 33⅓ ml almond milk
    • 12½ ml vegetable oil
    • 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!
    • 41⅔ 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!

  • Enjoy your meal!

    Double chocolate cake with sweet potato frosting

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