So let’s get to it and bake!
Chocolate Orange Sweet Potato Bundt Cake. Yum
Yield: 1 cake
Serves: 12, generously
Time: hands on time about 15 minutes; plus 40 – 45 minutes bake time; cooling time.
Freezable: Yes, undecorated
Storage: Airtight container for 2 or 3 days.
Inspired by: Chocolate Potato Muffins by Tales From The Kitchen Shed
You will need:
1 x large Bowl
1 x Medium Bowl
Spatula or large Metal Spoon
Bundt Tin (ours is 21cm diameter and 10cm high)
For the sponge mixture
A little margarine or butter, for preparing the bundt tin
300g Plain Flour
50g Cocoa Powder, plus extra for preparing the bundt tin
3 tsp (level) Baking Powder
3/4 tsp Bicarbonate of Soda
150g Golden Caster Sugar
3 large Eggs, beaten
2 Oranges, zest of
75ml Orange Yogurt
150ml Sunflower Oil (or any flavourless oil)
225g Mashed Sweet Potato (cold), from around 2 medium sweet potatoes
For the Chocolate Ganache
150ml Double Cream
150g Milk Chocolate
2 capful Orange Extract ( I used this Valencian Orange Extract from Sainsburys)
How to make it:
1. Pre-heat the oven to 180c / Fan 160c / Gas 4.
2. Prepare the bundt tin. Thoroughly grease the bundt mould ensuring that all of the creases and crevasses are buttered along with the funnel. Add two or three teaspoons of cocoa powder to the tin. Hold the tin over the sink and rotate the tin to ensure that all of the surfaces have been covered with the cocoa. Knock out any excess.
3. Mix together the dry ingredients. Sieve the flour, cocoa powder, baking powder, bicarbonate of soda and sugar into a large bowl.
4. Mix together the wet ingredients. Break the three eggs into a medium bowl and whisk with a fork. Add the orange zest, orange yogurt, milk and sunflower oil and mix again until well combined. Add the cold mashed potato and beat again until the mixture is lump free and well combined. It will be a lovely pinky orange colour at this stage.
5. Combine the wet with the dry ingredients. Make a well in the flour. Pour the wet mixture into the well. Use a spatula or large metal spoon to gently combine, avoiding over mixing.
6. Transfer to the bundt tin. Use a dessert spoon to place around a third of the mixture into the bottom of the tin trying to ensure that it takes the form of the bundt’s creases. Continue spooning the rest of the batter into the tin, ensuring that the batter is relatively level. The bundt tin will be around half to two-thirds full.
7. Bake. Place the tin into the pre-heated oven and bake for about 45 minutes. The cake will be ready when an inserted skewer comes out clean.
8. Meanwhile make the chocolate ganache. Whilst the cake is cooking, pour the cream into a small pan. Set over a low to medium heat on the hob and allow to warm through. Whilst the cream is warming use a sharp knife to carefully breakup the chocolate into small pieces. Transfer the broken chocolate to a pudding bowl. Once the cream is hot, though not boiling, pour it over the chocolate. Add the orange extract. Stir the mixture until it is smooth. Set it aside to cool.
9. Cool. Once the cake is baked remove it from the oven and allow to cool for about 15 minutes in the tin. Tap the sides of the tin with your hand a couple of times to help loosen the cake. Invert the bundt tin over a wire rack to remove the cake. Allow the cake to cool completely on the wire rack.
10. Decorate. Once the cake is cool and the ganache firmed up a little, apply the chocolate mixture to the cake. Consider peeling the zested oranges and using the orange segments to decorate the top of the cake.
a) I tend to find sweet potato is a little softer than its white
counterpart so as the mash was made for the purpose of this cake I
didn’t add any milk or butter.
b) Avoid using flavoured mash.
c) If you enjoy dark chocolate, consider replacing the milk chocolate in the ganache with a dark chocolate.
d) If you find the ganache a little thick stir in a teaspoonful of milk to slacken.