Sweet Potato Chocolate fudge cake

Updated: Mar 14


This moist and flavorful cake topped with fudgy thick icing-like topping will make anyone happy.

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Yes, I have been very focused on the sweet potato baking the past year, but, really it works so well, and if I can avoid using wheat and refined sugar without compromising taste or quality, that's what I will do! If you have made any of the other sweet potato cakes, this will be "a piece of cake" to do. Now let's get to it.


Chocolate Fudge cake


Yield: 1 large cake (my cake tin is 20 cm / 7,5 inches in diameter) or 2 smaller ones.

Preparation time: 5-10 minutes

Cooking time: 40-50 minutes, depending on the size of cake tin.

Cake Ingredients:

  • 200 g (1/2 lb) sweet potato, raw

  • 2 large eggs

  • 10 medjool dates pitted (100g or 2/3 cups)

  • 2 tbsp. coconut oil

  • 1 tsp. baking powder

  • 4 tbsp unsweetened cocoa powder

  • 1/4 tsp salt

  • 50 g (1/2 cup) almonds

  • 30 g (1/3 cups) rolled oats

Fudgy chocolate spread:


You will need:

· 12 pitted medjool dates

· 2 tbsp cocoa powder

· 1/4 cup espresso

· 6 tbsp of melted coconut oil or vegan block (I use the one from Naturli)

· 1 pinch of salt.

If you don't have some of the ingredients, then here is a list of easy substitutes.

Substitutes:

Coconut oil: Nut butter (good for the cake, not for the spread) or butter

Rolled oats: Use more nuts

Almonds: pecans, hazelnuts, sunflower seeds etc.

Egg: this recipe won’t work if you leave out the eggs... sorry :(


MAKE IT and BAKE IT!

Step 1.

Preheat the oven to 175*c/ 350*F.

In a food processor add all the ingredients and combine well until it's a wet granulate.

It might look split, weird and lumpy and watery, - it's OK, just Make sure it's somewhat smooth and not super chunky.


NOTE

For the spread: If your dates are rock solid: Let them soak in the warm espresso whilst you make the cake batter.

Step 2.

Baking:

Step 3.

Grease and "dust" your baking tin.

Since we are not using flour, chuck a handful of almond meal into it and rotate the tin until sides and bottom are covered, then pour out any extra almond meal and fill it with the "batter" Press it down firmly and smooth the surface with a wet rubber spatula.

The wet rubber spatula will even the top of the cake, so that nothing burns whilst baking.

Step 4.

Bake it for 45-55 minutes until it's golden brown and spongy.

Poke it! and if it feels spongy and not mushy and wet - it's done, If your finger breaks through it, bake it some more.

Step 5.

Make the fudgy chocolate spread.

Strain the water from the dates.

In a blender, blend the soaked dates with the cocoa powder, espresso and salt until smooth.


Step 6.

Add the melted coconut oil whilst blending to get a desired texture.

Season with more espresso or salt if needed.

Step 7: COOL THE CAKE DOWN!

Let the cake cook down before icing it. OR don’t, it actually works great if you put it on whilst it’s warm, however it will melt a bit - Now you are warned.


FOR RIDING AND RUNNING

If you're planning on bringing it with you whilst training, I do recommend to not top the cake with the spread but to slice the cake and make cake sandwiches with the spread - It's a winner! Also get my cookbook Eat Race Win whilst you're at it!

Dear reader,

Last but not least, thanks for reading, and don't forget to check out my new danish podcast - The MasterChef Podcast - and I would be thrilled if you would subscribe to it.


Enjoy the Baking and don't forget to share it on instagram


Big hugs Hannah


And don't forget to get my cookbook.




MasterChef podcast and the michelin star chef recipe for Pad Krapow.










copyright Hannah Grant 2021