Chocolate & Sweet Potato Cake(on the left is the original recipe from Bushveld Banquets, on the right is my heavily modified recipe)
180g butter at room temperature (100g)
360g brown sugar (50g)
4 eggs
450g cake flour (120g rice flour, 30g corn starch)
100g cocoa powder (50g)
15ml baking powder
180g dark chocolate
400g sweet potato, cooked, peeled and grated/mashed
400ml buttermilk (25ml normal milk)
Ganache (I didn't make)
20ml instant coffee powder
400ml cream
300g dark chocolate
120g butter
Cream butter & brown sugar together in a large bowl until smooth. Beat in the eggs one by one. Sift together the flour, cocoa & baking powder and fold into the creamed mixture. Fold in the melted chocolate, sweet potato and then buttermilk and mix well. Pour batter into a greased tin (or 2 if you're making a layer cake) and bake at 180C for 30 min until tester comes out clean (mine was a loaf pan and much thicker, I baked it for about an hour with aluminum foil on the top to keep it from getting too dark). Cool on a wire rack.
Ganache
Combine coffee powder, cream, chocolate and butter in the top half of a double broiler. Heat over simmering water until the ingredients have melted to a smooth mixture, stirring occasionally. Cool and then cover the sides and top of the cake.
