Sweet Potato, Chocolate, And Hazelnut Cake Recipe

Name: Sweet Potato, Chocolate, And Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 sweet potatoes, peeled, resulting in 1 cup mashed; 3/4 cup canola oil; 2 eggs; 1 1/2 cups all purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 cup hazelnuts, finely chopped; 2 ounces semi-sweet chocolate; 1/2 teaspoon vanilla extract; 1/4 cup half and half

Servings: persons

1-2 sweet potatoes, peeled, resulting in 1 cup mashed
3/4 cup canola oil
2 eggs
1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup hazelnuts, finely chopped
2 ounces semi-sweet chocolate
1/2 teaspoon vanilla extract
1/4 cup half and half

1
Preheat oven to 350.
2
Bring a medium sized pot of water to boil. Add peeled sweet potato and boil until potato is soft. Drain and let cool slightly, then mash. Measure out 1 cup.
3
In a large bowl, beat together mashed sweet potatoes and canola oil. Add eggs, one at a time, and beat until well blended.
4
In a separate bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, and salt.
5
Gradually add the dry ingredients to the sweet potato mixture, mixing until well combined. Finally, add chopped hazelnuts.
6
Using a double boiler pot (or two pots stacked together), fill the bottom pot with 2 inches of water. In the top pot, combine chocolate, vanilla extract, and half and half. Turn heat on high and bring water in bottom pot to a boil, stirring the chocolate mixture until it's fully melted. Remove from heat.
7
Transfer 1/3 of the sweet potato mixture to melted chocolate and mix until fully blended.
8
Butter the bottom of a 10 inch bundt cake pan. Pour chocolate mixture in and spread evenly. Next, pour sweet potato mixture in. Bake for 45 minutes. Test to make sure the thickest part is done. Let cool slightly before flipping.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-2 sweet potatoes, peeled, resulting in 1 cup mashed, 3/4 cup canola oil, 2 eggs, 1 1/2 cups all purpose flour, and more.

Yes, Sweet Potato, Chocolate, And Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato, Chocolate, And Hazelnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions