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Sweet Potato Chocolate Cake

Sweet potato chocolate cake with moist, dark chocolate layers and a glossy chocolate ganache frosting. Made by baking two 9-inch rounds and finishing with a fluffy ganache-cream frosting for a rich, sliceable texture.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2 cup flour
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 2 cup sugar
  • 4 eggs
  • 1 cup sweet potato puree
  • 1 cup buttermilk
  • 2 tsp vanilla
For chocolate ganache frosting
  • 16 oz dark chocolate chips
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the cake
  1. Preheat the oven to 350F and grease two 9-inch round pans.
  2. Beat butter and sugar until smooth.
  3. Add eggs, sweet potato puree, buttermilk, and vanilla, and beat until the batter is well combined.
  4. Fold in the flour mixture (flour, cocoa powder, baking powder, baking soda, cinnamon, and salt) until no dry streaks remain.
  5. Divide the batter between the two pans.
  6. Bake for 35-40 minutes, until the centers spring back when lightly touched.
  7. Cool the cakes completely.
Make and use the chocolate ganache frosting
  1. Heat the heavy cream until steaming, then pour it over the dark chocolate chips and unsalted butter.
  2. Rest for 2 minutes, then stir until the ganache is smooth.
  3. Cool the ganache until spreadable.
  4. Beat the cooled ganache with powdered sugar and vanilla until fluffy.
  5. Frost between the layers and all over the cake.

Notes

For clean layers, chill the fully baked cakes 30 minutes before frosting if they feel soft. Store covered in the refrigerator up to 4 days; freeze frosted slices up to 2 months (wrap well). For a dairy-light option, use coconut cream in place of heavy cream and a dairy-free chocolate ganache substitute, keeping the texture as close as possible.