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Sweet Potato Chocolate Cake

Sweet potato chocolate cake with moist, dark layers and a glossy chocolate ganache plus fluffy frosting. Baked in two 9-inch rounds, cooled completely, then frosted between layers and all over.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2 cup flour
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 2 cup sugar
  • 4 eggs
  • 1 cup sweet potato puree
  • 1 cup buttermilk
  • 2 tsp vanilla
For chocolate ganache frosting
  • 16 oz dark chocolate chips
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 2 9-inch round cake pans

Method
 

Bake the cake
  1. Preheat the oven to 350F and grease two 9-inch round pans. Set aside so the batter goes in right after mixing.
  2. Beat butter and sugar until creamy. The mixture should look lighter in color and smoother.
  3. Beat in the eggs one at a time. Stop when the batter looks uniform with no streaks.
  4. Mix in sweet potato puree, buttermilk, and vanilla. Scrape the bowl to fully incorporate.
  5. Fold in the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Mix just until no dry pockets remain for a tender crumb.
  6. Divide the batter evenly between the two pans. Tap once on the counter to release large air bubbles.
  7. Bake at 350F for 35-40 minutes. The center should spring back and a toothpick should come out with moist crumbs.
  8. Cool the cakes completely before frosting. This prevents ganache from melting and sliding.
Make ganache frosting
  1. Heat the heavy cream until steaming, not boiling. A simmer look is enough for smooth melting.
  2. Pour the hot cream over the dark chocolate chips and unsalted butter. Make sure all chocolate is submerged.
  3. Rest the mixture for 2 minutes, then stir until smooth. Stop when glossy and fully combined.
  4. Cool the ganache until spreadable, then beat with powdered sugar and vanilla until fluffy. The frosting should hold soft peaks.
Assemble
  1. Frost between the cake layers with a layer of fluffy frosting. Spread evenly to the edges.
  2. Frost the top and sides of the entire cake. Smooth with a spatula and wipe the tool clean for sharp edges.

Notes

For the best texture, bake the cakes until the centers spring back, then cool completely before ganache touches the crumb. Store covered in the refrigerator for up to 4 days; bring to room temperature before serving. Freezing is yes: wrap unfrosted layers for up to 2 months and thaw overnight in the fridge. For a lighter option, swap half the butter in the cake for neutral oil, keeping the rest the same.