Sweet Potato Chocolate Cake
This Sweet Potato Chocolate Cake with Chocolate Ganache is a super moist and chocolatey cake. It is made with pureed sweet potato and topped with luscious chocolate ganache! This easy recipe is perfect for fall and the holidays!
Servings: 9 pieces
Calories: 439kcal
Ingredients
Sweet Potato Chocolate Cake
- 1 cup mashed sweet potatoes cooked, cooled, peeled and pureed*
- 1/2 cup vegetable oil or canola oil
- ½ cup granulated sugar
- ¼ cup brown sugar light or dark, packed
- 1/2 cup buttermilk room temperature
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup mini chocolate chips
Chocolate Ganache
- 3 tablespoons heavy cream or heavy whipping cream
- 3/4 cup semisweet chocolate about 4 ounces , chopped
Instructions
- Spray an 8 inch square pan with cooking spray. Line with parchment leaving an overhand on two sides. Spray the parchment with cooking spray. Preheat oven to 350 F.
- In a medium sized bowl, whisk to combine the flour, cocoa powder, baking powder, baking soda and salt.
- In a large bowl or the bowl of an electric mixer, beat the oil and sugar for one minute on medium speed. Add the eggs one at a time and beat until mixture thickens, 2-3 minutes. Add the vanilla followed by the mashed sweet potato. Alternatively mix in the buttermilk with the dry ingredients. Stir in the chocolate chips.
- Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until the top of the cake springs back when pressed or a toothpick inserted in the center comes out clean. Place the pan on a cooling rack for 10 minutes.
- Run a knife along the sides of the cake pan. Use the parchment paper to lift the cake out of the pan. Place the cake on the cooling rack and allow to cool completely topping it with the ganache.
Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl. In a small saucepan on medium heat, bring the heavy cream to a simmer. Do not let it boil. Pour the hot heavy cream over the chocolate. Do not stir. Let stand 3-4 minutes then stir slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream. Spread the mixture over the cake.
Notes
Sweet potato: You'll need 1 cup of pureed sweet potato. I usually use a little more than 1 sweet potato to get 1 cup of pureed sweet potato. To prepare to bake the cake ahead of time, cook sweet potato and store it in the fridge til you're ready to make the cake.
Cooking sweet potato: You'll need to first cook, cool and puree the sweet potato. You can microwave, boil or bake the sweet potato. To microwave, prick the sweet potato allover with a fork. Microwave it for about 5 minutes. You can also peel then chop it then add to a saucepan filled with cold water. Bring to a boil then simmer in til tender. To bake, prick the sweet potato allover with a fork. Bake at 400 F for 45-60 minutes, until tender.
Pureeing the sweet potato: Once cooked and peeled, puree or mash the sweet potato til smooth. Use a fork, potato masher, or a food processor. For best results, use a food processor.
Storage: Store this sweet potato cake in an airtight container in the refrigerator for up to 6 days.
Nutrition
Serving: 1piece | Calories: 439kcal | Carbohydrates: 52g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 347mg | Potassium: 272mg | Fiber: 4g | Sugar: 30g | Vitamin A: 2275IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 3mg