This chocolate orange bundt cake with sweet potato truly is delicious and light. Made with a relatively small quantity of refined sugar, the sweet potato adds a little extra sweetness as well as bringing vitamins and minerals to the baked treat. It really has to be tried to be believed.
Chocolate and orange is a classic flavour combination that we all know and love. But sweet potato in a cake? Surely not? Well believe me, it really does work. Rather than being heavy and stodgy as you may imagine a bake with potato to be, this cake is seriously light and packed full of delicious chocolate orange flavour.
I was first introduced to cakes made with potatoes a few short weeks ago when the lovely Sarah over at Tales From The Kitchen Shed shared her recipe for Chocolate Potato Muffins. They truly looked and sounded amazing. Like all of her recipes, her step-by-step instructions made it clear that the muffins were a doddle to make. That week, before visiting my parents, I made a small batch in the form of mini bundts cakes. My parents, like Sarah's tasters, certainly couldn't tell that the mixture included mashed potatoes. As Sarah explains the inclusion of mashed potato in bakes is nothing new, it was widely used during the second world war when traditional baking ingredients were heavily rationed. She goes onto say that the potato rich batter results in a beautiful bake, which I couldn't agree more with, that stays moist for two or three days when stored in an airtight container.
Now Sarah suggests using left over mashed potatoes for the cake, or even cooking a little extra for the purpose of the bake. However my darling Mr E loves his potatoes in all of their guises, and to put it simply there is never any left when they've been on our menu. Never. Not even in the ricer! In our home town in Yorkshire we regularly used to see a potato delivery van with the phrase 'eat more potatoes' emblazoned across it when we passed a local cafe it was supplying to. Every time we saw it it would make us chuckle because of Mr E's love of the humble tuber. So, as you've no doubt realised, I had to make these potato chocolate muffin bakes with fresh mash when Mr E was out of the way ;-) If you live in a, dare I say, less greedy household than ours then Sarah's logical suggestion is clearly the way to go. But for me, that little bit of extra preparation for this bake certainly didn't put me off making them again as they were so good.
Having enjoyed Sarah's recipe so much I knew I wanted to make it again, but like all keen cooks I decided to play around with the recipe a wee bit. In this version, I added a generous amount of orange zest to the mixture in place of the expresso coffee powder. I also used an orange yogurt rather than a plain one or buttermilk to add to that orange flavour. And rather than use the white potato I decided to try the sweet potato. It worked really well and I feel it added a little extra bit of sweetness to the bake, though without doing a Side-by-Side Bake it's difficult to say for sure. The sweet potato also brings with it many extra health benefits when compared to the widely used white potato. Health essentials makes a clear tabulated comparison against the two staples. The sweet potato is shown to be packed with vitamin A, essential for eye health, and is also richer in Vitamin C as well as containing extra minerals then the white potato. Although it has more sugar than its counterpart, which possibly explains why the cake seemed a little sweeter, the sweet potato is actually lower in calories.
Besides using a different flavour and potato to Sarah's muffins, I was also keen to christen my new bundt tin! I just love them, they're so pretty. As the cake takes on the shape of the tin they need very little in the form of decoration. Well at least that's the theory. Having made a school girl error and prepared my tin with white flour rather than cocoa I felt the need to dress it with a chocolate ganache to hide the white shadow which was evident around the side of the cake. It was no bad thing, though, as it brought extra chocolate flavour to the affair :-)
This chocolate orange and sweet potato bundt cake is seriously delicious and certainly one I'll make again. Thank you to Sarah for the inspiration, and if you've never visited her at Tales From The Kitchen Shed I certainly recommend that you pop over, she writes a great food blog.
So let's get to it and bake!
Chocolate Orange Sweet Potato Bundt Cake. Yum
Serves: 12, generously
Time: hands on time about 15 minutes; plus 40 - 45 minutes bake time; cooling time.
Freezable: Yes, undecorated
Storage: Airtight container for 2 or 3 days.
Inspired by: Chocolate Potato Muffins by Tales From The Kitchen Shed
You will need:1 x large Bowl
1 x Medium Bowl
Spatula or large Metal Spoon
Bundt Tin (ours is 21cm diameter and 10cm high)
For the sponge mixtureA little margarine or butter, for preparing the bundt tin
300g Plain Flour
50g Cocoa Powder, plus extra for preparing the bundt tin
3 tsp (level) Baking Powder
3/4 tsp Bicarbonate of Soda
150g Golden Caster Sugar
3 large Eggs, beaten
2 Oranges, zest of
75ml Orange Yogurt
150ml Sunflower Oil (or any flavourless oil)
225g Mashed Sweet Potato (cold), from around 2 medium sweet potatoes
For the Chocolate Ganache150ml Double Cream
150g Milk Chocolate
2 capful Orange Extract ( I used this Valencian Orange Extract from Sainsburys)
How to make it:1. Pre-heat the oven to 180c / Fan 160c / Gas 4.
2. Prepare the bundt tin. Thoroughly grease the bundt mould ensuring that all of the creases and crevasses are buttered along with the funnel. Add two or three teaspoons of cocoa powder to the tin. Hold the tin over the sink and rotate the tin to ensure that all of the surfaces have been covered with the cocoa. Knock out any excess.
3. Mix together the dry ingredients. Sieve the flour, cocoa powder, baking powder, bicarbonate of soda and sugar into a large bowl.
4. Mix together the wet ingredients. Break the three eggs into a medium bowl and whisk with a fork. Add the orange zest, orange yogurt, milk and sunflower oil and mix again until well combined. Add the cold mashed potato and beat again until the mixture is lump free and well combined. It will be a lovely pinky orange colour at this stage.
5. Combine the wet with the dry ingredients. Make a well in the flour. Pour the wet mixture into the well. Use a spatula or large metal spoon to gently combine, avoiding over mixing.
6. Transfer to the bundt tin. Use a dessert spoon to place around a third of the mixture into the bottom of the tin trying to ensure that it takes the form of the bundt's creases. Continue spooning the rest of the batter into the tin, ensuring that the batter is relatively level. The bundt tin will be around half to two-thirds full.
7. Bake. Place the tin into the pre-heated oven and bake for about 45 minutes. The cake will be ready when an inserted skewer comes out clean.
8. Meanwhile make the chocolate ganache. Whilst the cake is cooking, pour the cream into a small pan. Set over a low to medium heat on the hob and allow to warm through. Whilst the cream is warming use a sharp knife to carefully breakup the chocolate into small pieces. Transfer the broken chocolate to a pudding bowl. Once the cream is hot, though not boiling, pour it over the chocolate. Add the orange extract. Stir the mixture until it is smooth. Set it aside to cool.
9. Cool. Once the cake is baked remove it from the oven and allow to cool for about 15 minutes in the tin. Tap the sides of the tin with your hand a couple of times to help loosen the cake. Invert the bundt tin over a wire rack to remove the cake. Allow the cake to cool completely on the wire rack.
10. Decorate. Once the cake is cool and the ganache firmed up a little, apply the chocolate mixture to the cake. Consider peeling the zested oranges and using the orange segments to decorate the top of the cake.
Notes:a) I tend to find sweet potato is a little softer than its white counterpart so as the mash was made for the purpose of this cake I didn't add any milk or butter.
b) Avoid using flavoured mash.
c) If you enjoy dark chocolate, consider replacing the milk chocolate in the ganache with a dark chocolate.
d) If you find the ganache a little thick stir in a teaspoonful of milk to slacken.
This post has been shared with
Bake of the week co-hosted by Sarah at Maison Cupcake and Helen at Casa Costello (this week with Sarah)
Marathons and Motivation and Ilka over at Ilka's Blog
Marathons and Motivation and Ilka over at Ilka's Blog