bonappetit4.2
Sweet Potato Loaf Cake With Dark Chocolate Ganache
This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.
👥 12 Servings👤 Cheryl Day📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●knife
- ●oven
- ●bowl
- ●pan
- ●whisk
- ●spatula
- ●saucepan
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50–⏱️ 60 minutes.
3
Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use.
4
Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
5
Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.
large eggs, room temperature2
6
Bake cake until golden and a tester inserted into the center comes out clean, 75–⏱️ 90 minutes. Transfer cake to a wire rack and let cool in pan ⏱️ 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
7
Ganache and Assembly
8
Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40–⏱️ 60 minutes.
9
Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20–⏱️ 30 minutes. Bring cake to room temperature before serving. Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
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