Sweet Potato, Chocolate, And Hazelnut Cake

A lovely fall and winter cake made even fancier with a bundt cake pan.

Posted by Vicky C.

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You Will Need (16 things)

  • .25 cup Half And Half
  • .5 teaspoon Vanilla Extract
  • 2 oz Semi-sweet Chocolate
  • .5 cup Hazelnuts , finely chopped
  • .25 teaspoon Nutmeg
  • .25 teaspoon Ground Cloves
  • 1 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • .75 cup Granulated Sugar
  • 2 Egg(s)
  • .75 cup Canola Oil
  • 1 -2 Sweet Potatoes , peeled, resulting in 1 cup mashed
  • 1 ½ cup All Purpose Flour
  • ¼ tsp Ground Ginger
  • .5 teaspoon Salt

Steps (8 steps, 90 minutes)

  1. 1

    Preheat oven to 350.

  2. 2

    Bring a medium sized pot of water to boil. Add peeled sweet potato and boil until potato is soft. Drain and let cool slightly, then mash. Measure out 1 cup.

  3. 3

    In a large bowl, beat together mashed sweet potatoes and canola oil. Add eggs, one at a time, and beat until well blended.

  4. 4

    In a separate bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.

  5. 5

    Gradually add the dry ingredients to the sweet potato mixture, mixing until well combined. Finally, add chopped hazelnuts.

  6. 6

    Using a double boiler pot (or two pots stacked together), fill the bottom pot with 2 inches of water. In the top pot, combine chocolate, vanilla extract, and half and half. Turn heat on high and bring water in bottom pot to a boil, stirring the chocolate mixture until it’s fully melted. Remove from heat.

  7. 7

    Transfer ⅓ of the sweet potato mixture to melted chocolate and mix until fully blended.

  8. 8

    Butter the bottom of a 10 inch bundt cake pan. Pour chocolate mixture in and spread evenly. Next, pour sweet potato mixture in. Bake for 45 minutes. Test to make sure the thickest part is done. Let cool slightly before flipping.