A tender and delicious sweet potato cake drizzled with a decadent dark chocolate ganache!
Technically it's still Fall, but Old Man Winter is breaking down the door here in Michigan. Cold, snow, wind...YUCK. I am not ready for this! But I still have Fall food on the brain, I'm just not ready to give that up yet.
I know I've mentioned this before but I'm a huge fan of pumpkin and sweet potatoes and I love cooking with them. I can't wait to have delicious sweet potato casserole on Thanksgiving! Recently I decided to create a dessert recipe with sweet potatoes instead of the usual savory recipe, and what I came up with is a masterpiece. At least it is in my eyes. I made a light and fluffy Sweet Potato Bundt Cake with a mouthwatering Dark Chocolate Ganache. It's simply delightful and very easy to make.
I had tons of fun making this recipe and also got to try out a new tool! The wonderful people over at Dreamfarm sent me a tool of my choosing to review, and I chose the Smood. I know you're asking yourself, what is a Smood? Let me enlighten you...the Smood is a potato masher that makes smooth mash in seconds, scrapes the pot clean and serves. It is so awesome! You can see it below in action.
I seriously had to push down maybe three times and everything was smooth. I love tools that save me time in the kitchen! I've tossed my old potato masher and will be using my Smood from now on. And guess what? The lovely folks at Dreamfarm are letting me give away a Smood to one of my readers! You too can have lovely mash in a matter of minutes, and just in time for the holidays. If you'd like to win one of these fabulous kitchen tools for yourself, just enter via the Rafflecopter at the end of this post.
So, let's get to the recipe shall we?
Sweet Potato Bundt Cake with Dark Chocolate Ganache
Author: Sarah Bates | The Chef Next Door
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2 1/2 cups cake flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup milk
2/3 cup Stonyfield Organic Smooth & Creamy Lofat Plain Yogurt
1 cup light brown sugar
1 stick unsalted butter, softened
1 medium sweet potato, cooked, mashed and cooled
1 tsp pure vanilla extract
For the ganache:
1 cup dark chocolate melting wafers
1/2 cup heavy cream
Preheat the oven to 325 degrees. Lightly spray a 10 or 12 cup Bundt pan with baking spray and set aside.
In a large bowl whisk together all of the dry ingredients, flour through salt. In a small bowl combine the milk and yogurt.
In the bowl of a stand mixer, beat the brown sugar and butter until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add the mashed sweet potato and vanilla and beat to combine. Alternately add the dry ingredients and the milk mixture to the bowl, a little at a time, until just incorporated.
Pour the batter into the prepared pan and bake for 60 minutes, or until a cake tester inserted into the center of the cake comes out clean Let cool 20 minutes in the pan on a cooling rack, then remove the cake from the pan and allow to cool completely on the rack.
While the cake is cooling, make the ganache. In a microwave safe bowl add the chocolate pieces and heavy cream. Microwave in 20 second intervals just until the cream is warm and the chocolate is starting to melt. Whisk until completely smooth.
When the cake is cool, drizzle the ganache all over the top of the cake. Cut into slices and serve. Any remaining ganache can be drizzled over individual slices of cake.
Disclosure: I am a Stonyfield Clean Plate Club Ambassador and received a Dreamfarm product at no charge to help develop a new recipe. All opinions, as always, are my own.
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