Double chocolate cake with sweet potato frosting

Name: Double chocolate cake with sweet potato frosting
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Cuisine: International
Ingredients: 1.1 lbs bittersweet chocolate; 1.1 lbs sweet potatoes; 1 avocado; 1.25 cups flour; 1 cup ground almonds; 0.5 cup unsweetened cocoa powder; 1 cup sugar; 1 tsp baking soda; 1 tsp baking powder; 0.75 cup almond milk; 5 tbsp vegetable oil; 1 tbsp apple cider vinegar; salt

Based on 21 ratings

In app

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

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

MetricImperial

Utensils

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

How-To Videos

See all

How to Prepare a Cake Pan

How to chop chocolate

How to pit and cut an avocado

Nutrition per serving

Cal620

Fat32 g

Protein11 g

Carb71 g

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!