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Spiced sweet potato chocolate fudge cake recipe

Spiced sweet potato chocolate fudge cake recipe

3 ratings

Just a pinch of spice is enough to bring this chocolate fudge cake up a notch, making the perfect sweet, warming treat. Sweet potato adds natural sweetness and a textural creaminess – who knew it could make up an indulgent chocolate cake? See method

  • Serves 12
  • Takes 1 hr plus cooling
  • 348 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 1 large sweet potato (about 300g)
  • 150g baking spread, softened
  • 175g light brown sugar
  • 2 medium eggs
  • 200g self-raising flour
  • ½ tsp baking powder
  • 40g cocoa powder
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 85ml double cream
  • 170g bar dark chocolate
  • 1 orange, ½ zested
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1455kj
    348kcal
    17%
  • Fat

    19g 27%
  • Saturates

    8g 39%
  • Sugars

    22g 24%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 37.8g Protein 5.1g Fibre 3.9g

Method

  1. Prick the sweet potato a few times with a fork, then microwave for 6 mins until tender. Peel off the skin, then mash the flesh smooth or blitz in a food processor (you should have 200g). Alternatively, peel the sweet potato, cut into chunks, then steam over a pan of boiling water for 5-10 mins until tender.

  2. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin. Beat the butter and sugar in a large bowl with an electric whisk until pale and fluffy. Add the eggs, one at a time, with 1 tbsp flour each time. Whisk in the remaining flour, the baking powder, cocoa, spices and sweet potato until combined and smooth.

  3. Spoon the mixture into the tin and bake for 30-35 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.

  4. Meanwhile, heat the cream in a saucepan until just starting to boil. Remove from the heat and stir in the chocolate and orange zest. Leave for 5 mins, then stir until smooth. Peel the orange and separate the segments. Dip each halfway into the ganache, then pop onto a sheet of baking paper to harden slightly.

  5. Pour the remaining ganache over the cooled cake, then decorate with the orange segments. Will keep in an airtight container for 2-3 days.

Tip: If using a food processor, you can add all the remaining cake ingredients to the bowl after puréeing the sweet potato and blitz until smooth.

Freezing and defrosting guidelines

Freeze undecorated sponge only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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