Recipe | Spiced Sweet Potato Bundt Cake with Chocolate Sauce

My first bundt of 2017! Don't think you'll be surprised that it didn't take me long to share another bundt recipe! They are after all one of my favourites! Since pumpkin season feels like a lifetime ago already, I thought I would try something with sweet potato! I know it sounds really scary in a cake but in America it's used all the time in sweet recipes. You might be a little apprehensive, I did get the obligatory eye roll from my boyfriend when I told him what was in it. If you like pumpkin you'll definitely like the taste of this, it only really acts as a binder in the recipe, along with the spices and a chocolate sauce recipe that'll change your life, I think it's a match made in heaven, so give it a go! 

Ingredients - 

For the cake - 

340g sweet potatoes, peeled, chopped into large pieces
210g self raising flour
200g sugar
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp grated nutmeg
1 tsp ground ginger
1/4 tsp salt
2 eggs
110g unsalted butter, melted, slightly cooled
100g chocolate chips

For the chocolate sauce - 

100g dark chocolate, roughly chopped
150ml double cream
60ml brewed coffee
1 cinnamon stick

Method - 

1. Preheat the oven to 180 degrees C/Gas Mark 4. Grease a 1L bundt tin. 

2. In a saucepan, cover the sweet potatoes with water, bring to the boil and cook until potatoes are soft, about 15 minutes. Drain and mash. 

3. In a medium bowl, whisk together flour, sugar, bicarbonate of soda, cinnamon, mixed spice, nutmeg, singer and salt. 

4. In a separate medium bowl, beat the sweet potatoes and eggs until combined. Add the melted butter and stir. Add the flour mixture and mix until just combined. Stir in the chocolate chips. 

5. Bake in the oven for 35-40 minutes until risen and a toothpick inserted in the centre comes out clean. Transfer to a wire rack and allow to completely cool in tin then turn out.

6. To make the sauce, put the chocolate in a medium heat proof bowl. In a saucepan, combine cream, coffee and the cinnamon stick and simmer over a medium heat. Pour the hot cream over the chocolate, allow to stand for 2 minutes then discard the cinnamon stick and whisk until smooth. Drizzle over bundt. 


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