White Chocolate And Sweet Potato CakeFrom tuilelaith 1 year ago
- 2 pounds sweet potatoes(about 3) shopping list
- 1 1/4 cups vegetable oil shopping list
- unsalted butter, for pans shopping list
- 2 cups cake flour(not self-rising), plus more for pans shopping list
- 4 large eggs shopping list
- 2 cups sugar shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon ground cinnamon shopping list
- 1 teaspoon ground nutmeg shopping list
- 2 teaspoons pure vanilla extract shopping list
- 3 tablespoons brandy shopping list
- 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped shopping list
- 1 pound white chocolate shopping list
- 2 cups heavy cream shopping list
How to make it
- 1. Heat oven to 400 F or 200 C. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse purée.
- 2. Lower oven temperature to 325°. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
- 3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
- 4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
- 5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
- 6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
- 7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve with a smile!
- * marthastewart*
The Cooktuilelaith Columbia, MO
- Not added to any groups yet!