Dessert of the Day: White Chocolate & Sweet Potato Cake Recipe

March 7, 2007 | Posted by Allison as Dessert Recipes at 9:44 am | (6) Comments »

Leave it to Martha Stewart to come up with a White Chocolate & Sweet Potato Cake Recipe! Wow, does this cake look amazing & you will certainly knock off the socks of your guests with this dessert recipe!

Falling in line with the month of March’s dessert of the day recipe, this Stewart cake recipe is truly one of a kind. I have never made this particular cake, but have tasted something very similar. The subtle taste of the sweet potatoes gets along marvelously with the delicate flavor or white chocolate. This cake recipe is a true keeper. Enjoy!

Ingredients:

2 pounds sweet potatoes(about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour(not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

What’s Next:

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!

Eat well & Laugh often!

Do you like this article? Submit it to Blogosphere News!

Related Posts

6 Comments »

Chris Said,

March 7, 2007 @ 10:12 pm

Welcome back!! Hope you enjoyed your vacation…

This cakes looks fabulous…think I just gained 10 pounds looking at the screen!
Allison Said,

March 8, 2007 @ 9:34 am

Thanks for the welcome, Chris. Yeah, I know. I don’t think I’ll be able to fit back into my skiing outfit if I look at it anymore!

Thanks again for the comment, I need to make some of that fabulous Lentil Soup of yours, looks delicious! http://melecotte.blogspot.com/2007/03/hearty-lentil-soup.html
Chris Said,

March 26, 2007 @ 7:34 pm

I tried this cake – and mine didn’t quite look like this. The cake itself was yummy, though. I will post about it in a couple of days. I will try it again – for sure!
Allison Said,

March 27, 2007 @ 7:04 am

I’m sorry, Chris. Well, at least it tasted good, eh?
Jennifer Said,

May 8, 2008 @ 2:56 am

how long does this cake take to make?
vanessa Said,

April 26, 2009 @ 1:57 pm

this dessert looks deliscious.i cant wait to try it.