Double chocolate cake with sweet potato frosting

Step 1/ 3

• 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

• ⅛ avocado
• 25 g flour
• 16⅔ g ground almonds
• 8⅓ g unsweetened cocoa powder
• 33⅓ g sugar
• ⅛ tsp baking soda
• ⅛ tsp baking powder
• 33⅓ ml almond milk
• 12½ ml vegetable oil
• ⅛ 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

• 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!