The most indulgent recipes often call for a long list of ingredients when it comes to baking, but this isn’t the case with this chocolate cake.
Sharing her recipe on Instagram, Kelsi Boocock (@healthykelsii) claimed: “This is quite possibly the best recipe I’ve made – I can’t believe how easy it is!!
“Remember when sweet potato brownies broke the internet years ago? I think it needs to happen again with this cake!”
This no-bake formula has a thick, creamy consistency which comes from the richness of dark chocolate and soft texture of sweet potatoes.
It may not be the quickest as it needs time to set in the fridge, but it’s guaranteed to satisfy those sweet cravings.
Ingredients
- Two large sweet potatoes peeled and cut into small cubes
- 200g dark chocolate
An optional frosting can be made to pour over the top of the cake, but it’s just as delicious without it.
To make the topping, all that’s needed is 100g dark chocolate and half a cup of coconut milk.
Two-ingredient chocolate cake recipe
The sweet potato needs to be soft and blendable to form the basis of the cake batter, so start by cooking them.
Peel and rinse the potatoes then put them in a steamer for around two minutes until tender.
Set a pan of boiling water on the stove and add a heatproof bowl that sits just above the water level of the pan, but not touching it.
Break up 200g of chocolate into equal pieces so it melts evenly, stirring the chocolate as you go. Once thick and glossy, pour it into a blender along with the cooked sweet potato.
Blitz until the mixture is thick and chocolatey, with no potato lumps visible. Next, grease a round standard-sized cake tin and line it with some parchment paper.
Pour the blended mixture into the tin and smooth it out with a spatula. Those adding frosting should make it now by adding 100g of chocolate to the same bowl used to melt the chocolate earlier.
Once melted, combine with the coconut milk by giving it a good stir, then pour it on top of the cake mixture in the tin.
Place the tin on a level surface in the fridge to set overnight. The following day, remove from the fridge to serve up a slice, then return to the fridge to stop it melting at room temperature.
