Double chocolate cake with sweet potato frosting

Name: Double chocolate cake with sweet potato frosting
Prep time: 1200 s
Cook time: 5700 s
Total time: 6900 s
Yield: 12 Servings
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

Based on 5 ratings

Johanna, Kitchen Stories

“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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-12+

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

Metric

Imperial

How-To Videos

Utensils

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

Nutrition per serving

Cal
620

Protein
11g

Fat
32g

Carb
71g

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.

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

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!