INGREDIENTS:
For the cake
- 1 cup sweet potato mashed – see note below
- 1 cup self-raising flour NOT self-rising flour. To make self-raising flour, mix 1 cup all-purpose flour with 1.5 teaspoons baking powder.
- ½ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 3 eggs lightly whisked
- 1 teaspoon vanilla
- ½ cup olive oil light
- ½ cup maple syrup
For the chocolate mousse ganache
- 2 avocados ripe
- ½ cup cocoa powder
- ½ cup maple syrup
INSTRUCTIONS
For the cake
- Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
- Preheat the oven to 355F/180C.
- Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
- Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
- Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
- Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.
- Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.
For the frosting
- Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.
NOTES
Cooking time: Once you’ve practised making this cake a couple of times, it will only take 30 minutes from start to finish. You have to add a bit of time for cooling/frosting, of course!