This moist and scrumptious chocolate cake is infused with the goodness of sweet potato. It makes a uniquely delicious end to a special dinner and is a source of fibre and vitamin C.
Sweet Potato Chocolate Cake
1 bag (454 g) frozen sweet potato chunks
180 g (6 oz) bittersweet (70 per cent) chocolate, chopped
150 ml (2/3 cup) unsalted butter, softened
175 ml (3/4 cup) packed brown sugar
2 eggs
10 ml (2 tsp) vanilla
500 ml (2 cups) all-purpose flour
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) baking soda
Pinch salt
75 ml (1/3 cup) chocolate chips
75 ml (1/3 cup) toffee bits
50 ml (1/4 cup) chopped pecans
Preheat oven to 180 C (350 F).
Over a saucepan of boiling water, place frozen sweet potatoes in a steamer basket and steam for 12 minutes or until very tender. (Make sure there is a gap between the top of the water and the bottom of the steamer basket.) Place sweet potatoes in a large bowl and mash using a potato masher. Add chocolate and let stand for 2 minutes or until melted, then stir to combine. Let cool.
In another large bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time, and beat in vanilla. Beat in cooled sweet potato mixture.
In another bowl, whisk together flour, baking powder, baking soda and salt. Stir into chocolate mixture until combined. Scrape into parchment paper-lined 3-l (13-by-9-inch) baking pan and spread evenly in pan.
Bake for about 25 minutes or until cake tester inserted in centre comes out clean.
Immediately after cake comes out of oven, sprinkle chocolate chips over top of cake and let stand for 2 minutes. Spread evenly, then sprinkle with toffee and pecans. Let cool.
Makes 12 to 16 servings.
Tip: Instead of steaming sweet potatoes, follow the microwave steam directions on the manufacturer’s package.
Source: McCain Foods.