Leave it to Martha Stewart to come up with a White Chocolate & Sweet Potato Cake Recipe!Â 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.Â I have never made this particular cake, but have tasted something very similar.Â The subtle taste of the sweet potatoes gets along marvelously with the delicate flavor or white chocolate.Â This cake recipe is a true keeper.Â Enjoy!
- 2Â pounds sweet potatoes(about 3)Â Â
- 1 1/4Â cups vegetable oilÂ Â
- Unsalted butter, for pansÂ Â
- 2Â cups cake flour(not self-rising), plus more for pansÂ Â
- 4Â large eggsÂ Â
- 2Â cups sugarÂ Â
- 2Â teaspoons baking powderÂ Â
- 1Â teaspoon saltÂ Â
- 1Â tablespoon ground cinnamonÂ Â
- 1Â teaspoon ground nutmegÂ Â
- 2Â teaspoons pure vanilla extractÂ Â
- 3Â tablespoons brandyÂ Â
- 1 1/2Â cups unsalted macadamia nuts, toasted, coarsely choppedÂ Â
- 1Â pound white chocolateÂ Â
- 2Â cups heavy creamÂ
Â 1.Â Â Heat oven to 400 F orÂ 200Â C. Â 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 purÃ©e.Â
Â 2.Â Â Lower oven temperature to 325Â°. 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.Â
Â 3.Â Â 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.Â
Â 4.Â Â 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.Â
Â 5.Â Â 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.Â
Â 6.Â Â 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.Â
Â 7.Â Â 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!