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Sweet Potato Chocolate Cake

Sweet potato chocolate cake with two moist dark chocolate layers and a glossy chocolate ganache frosting. Made by beating sweet potato puree into the batter, baking until set, then whipping a fluffy cocoa frosting for easy, clean coverage.
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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: 563
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

  • 2 sheet pan
  • 1 cast iron skillet

Method
 

Bake the sweet potato chocolate cake
  1. Preheat the oven to 350F, then grease two 9-inch round pans and set aside.
  2. Beat butter and sugar together until smooth, then beat in the eggs one at a time, followed by sweet potato puree, buttermilk, and vanilla until fully combined.
  3. Fold the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt into the batter just until no dry streaks remain.
  4. Divide the batter evenly between the two prepared pans and smooth the tops.
  5. Bake for 35-40 minutes at 350F, until a toothpick inserted in the center comes out with moist crumbs, then cool completely.
Make 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 smooth and glossy.
  3. Cool the ganache until spreadable, then beat in powdered sugar and vanilla until fluffy.
  4. Frost between the cake layers and then frost all over.

Notes

For the moistest slices, bake until the toothpick shows moist crumbs and cool the layers completely before frosting so the ganache stays thick; store covered in the refrigerator for up to 4 days and freeze unfrosted layers for up to 2 months. If you want a lighter option, swap buttermilk for low-fat buttermilk and reduce butter by 1-2 tbsp, keeping the texture by not reducing sugar.