Featured Pinch Tips Video
- 2 sweet potatoes, 14 oz. each
- grated zest and juice of one orange
- 1 2/3 cup self rising flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 12 tablespoons butter, at room temperature, 1 1/2 sticks
- 3/4 cup light brown sugar
- three eggs
- orange segments to serve
- 7 ounces dark chocolate, broken into chunks
- 3/4 cup heavy cream
- grated zest of one orange
1preheat the oven to 325°. Grease a 9 inch springform cake pan with a little oil and line the bottom with nonstick parchment paper
2steam the sweet potatoes over a saucepan of boiling water for 15 minutes until tender. Mash until smooth, then mix the orange zest and juice and let cool for 15 minutes.
3Sift the flour, cocoa, and baking soda into a bowl. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs alternately with the flour, until all have been added and the mixture is smooth. Stir in the mashed sweet potato and mix well.
4Spoon into the prepared pan. Spread the top level and bake in preheated oven for 45 to 55 minutes, until well risen, the top is slightly cracked, and a skewer comes out cleanly when inserted into the center.
5Let cool in the pan for 15 minutes, then loosen the edge and remove the pan and lining paper. Put on a cooling rack and cool completely.
6To make the frosting, put the chocolate and cream in a bowl set over a pan of gently simmering water and heat for about five minutes, beating lightly from time to time until the chocolate is melted and the frosting is thick and glossy. Remove from the heat. Cool for 5 to 10 minutes, beating occasionally, until thick enough to hold its shape.
Spoon the frosting over the cake and spread with a knife. Decorate with grated orange zest, then put in a cool place for about an hour for the frosting to Harden.