White Chocolate Sweet Potato CakeFrom pinkpasta 8 years 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
- Heat oven to 400 degrees. 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 puree.
- Lower oven temperature to 325 degrees. 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.
- 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.
- Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a thoothpick inserted in 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.
- 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.
- 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.
- 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 tope of cake, and serve. Serves 8 to 10. (I had to guess on prep time)
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The Rating7 people
This cake recipe is fantastic I love the detailed description and the directions which are easy to follow. When you finish making this you better lock it up before you leave the kitchen otherwise it will disappear.trigger in loved it
oh my goodness, how did I miss this one?!! Delectable, delicious....yum!jett2whit in Union City loved it
omg this is beautiful i love itminitindel in THE HEART OF THE WINE COUNTRY loved it