- Total time
- 60 min
- Prep time
- 30 min
- Cook time
- 30 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
An incredibly moist and fudgy chocolate cake where sweet potato replaces butter for a creamy texture without the vegetable taste. A delicious and healthier surprise.
Ingredients
Serves : 4 servings
- 250 g cooked sweet potato (equivalent to one medium sweet potato, orange flesh recommended)
- 2 eggs
- 120 ml vegetable oil
- 80 g sugar
- 150 g dark chocolate
- 90 g flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 tsp vanilla extract
Instructions
Step 1
Preheat the oven to 180°C (350°F). Grease a cake tin and line it with parchment paper.
Step 2
Cook the sweet potato, mash it into a puree, and let it cool.
Step 3
Melt the chocolate and let it cool slightly.
Step 4
In a large bowl, whisk the eggs with the oil, sugar, and vanilla.
Step 5
Stir in the sweet potato puree, then the melted chocolate.
Step 6
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 7
Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. (Check for doneness with a toothpick: it should come out clean.)
Step 8
Pour the batter into the prepared tin and smooth the surface. Bake for approximately 30 to 35 minutes.
Step 9
Let the cake cool completely before removing it from the tin.
Tips
- Use orange-fleshed sweet potatoes for more natural sweetness and creaminess.
- This dessert is even better the next day after the flavors have developed.
- Serve it with coconut whipped cream or fresh red berries.
Substitutions
- Butter → Sweet potato — Used as a butter substitute for a fudgy texture.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can you actually taste the sweet potato in the cake?
No, don't worry, you cannot taste the sweet potato; it blends perfectly with the chocolate. In fact, I bet those who taste your cake will never guess it contains sweet potato.
Does the sweet potato completely replace the butter?
Yes, in this recipe, the sweet potato is used as a substitute for butter, giving the cake its moist and fudgy texture.
How do I know when the cake is properly cooked?
The cake is ready when the top is firm to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Reviews
My recipes
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Useful articles
How to make a chocolate cake without a chocolate bar?
No chocolate bar? No problem! Discover how to use cocoa powder, chocolate spread, or other alternatives to make a delicious chocolate cake.
What Butter Should You Use for Chocolate Cake?
Butter adds richness, fudginess, and an irresistible texture to chocolate cake. Discover which type of butter (unsalted, salted, clarified) or alternative to choose for a perfect dessert every time.
Should You Put a Chocolate Cake in the Fridge?
The storage of chocolate cakes is a common question among baking enthusiasts. While refrigerating might seem like a good idea to extend shelf life, it can impact the quality and taste.