This is a recipe for a chocolate cake, that combines the rich texture of my mom’s favorite chocolate cake recipe, she’s been using for years, and a moist sweet potato puree. The sweet potato keeps the cake moist and gives it a great smooth texture. And for those, who do not like sweet potatoes – you can not taste it in this recipe. Add your favorite buttercream frosting to make it perfect or use the frosting I used – a rich Chocolate Buttercream Frosting.
- Makes: one 10-inch (27 cm) round cake layer
- Prep time: 10 minutes + 25 minutes for making the sweet potato puree
- Bake time: 25-35 minutes
Ingredients
For the cake
1 ¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup unsweetened cocoa powder
1 ½ cup granulated sugar
1 teaspoon vanilla sugar or 2 tablespoons pure vanilla extract
½ teaspoon table salt
500 g sweet potatoes or 1 ½ cup sweet potato puree (look under instructions)
½ cup milk
1 teaspoon white vinegar
½ cup vegetable oil
2 eggs
For the frosting
The ingredients for the frosting I used are under the recipe for Chocolate Buttercream Frosting.
Instructions
For the sweet potato puree:
- Peel your sweet potatoes and cut them into 1-inch cubes. Try to keep the size uniform so they cook evenly.
- Boil or steam the sweet potatoes for approximately 15-20 minutes (boiling time when boiling water is used to start) until the potatoes are easily pierced with a fork.
- Transfer the potatoes with 2 tablespoons of boiling water to a food processor and process until a smooth puree forms.
- Set the sweet potato puree in a large bowl aside to cool (we will add the wet ingredients later).
For the cake:
- Preheat the oven to 350°F (175°C).
- Line the bottom of a 10-inch (27 cm) round springform baking pan with baking paper, grease and flour the inner side. Set aside.
- In a large bowl combine flour, baking powder, baking soda, salt, and cocoa powder, until the dry ingredients are combined and there are no lumps.
- Take the bowl with the sweet potato puree and add sugar, eggs, milk, vinegar, oil, and vanilla. Mix on medium speed for about a minute.
- Fold the dry ingredients into the wet ingredient mixture and mix until combined (overmixing is not a good solution).
- Pour the batter evenly into the prepared pan.
- Bake in a preheated oven for approximately 25-35 minutes, until the centers are set, verify with a wooden toothpick inserted in the center of the cake. If the toothpick comes out clean, your cake is baked. If there are wet crumbs or batter stuck to the toothpick, your cake needs a few more minutes in the oven.
- Cool the cake under a tea towel! Right after removing from the oven cool for 10-15 minutes in the pan (this lets it set), after which remove from the pan (let the baking paper stay in place for now) to a wire rack and let it cool completely. The cloth helps to retain the moisture within the freshly baked cake by preventing exposure to the air.
For the frosting:
- When the cake has cooled down, frost the cake. I used this frosting.
- Remove the baking paper from the cake layer and place it on a serving plate.
- Add frosting evenly on top of the first layer and add the second layer.
- Add frosting evenly on top and to the sides of the cake. Make it beautiful!
Notes:
- For the frosting, the cake needs to be cool, as otherwise the buttercream starts melting.
- If you store the cake in the refrigerator, bring it to almost room temperature, before serving – this ensures, that the buttercream is soft when serving.
- Always be careful, use appropriate safety measures, and read the manufacturer’s instructions before using electrical or other kitchen equipment or accessories. Adult supervision and oversight are essential in the kitchen!
Have a spinning time baking!
