Sweet Potato & Plantain Chocolate Cake

In this space I have shared so many healthy sweet dishes and this one is no different. Plantain and Sweet potato have become my favorite ingredients when baking cake. Honestly, the first time I made Sweet potato cookies I couldn’t get over the fact that I was using Potatoes for baking sweet dishes. Now, it has become like second nature and its a healthier option than using classic ingredients like Flour ect. See this Post as a guide to making the a quick and easy chocolate cake.

Using Plantain for a cake is very unusual in Nigeria but then there are more traditional way like Plantain Flour to bake your favorite cakes. For this Plantain Cake I used fresh/ripe Plantain that are much softer. For this Plantain Recipe I mashed the Plantain until it was more like porridge and did the same with the Sweet Potato.

I always recommend using the sugar of choice for this recipe but real eye-catcher is the chocolate swirl. Honestly I have been wanting to try photographing chocolate swirl for a while and this time around I had the beautiful chance for the Plantain Recipe.

The key to creating the perfect swirl in Food Photography was really the consistency of the chocolate and adding soft butter and some milk to the chocolate. Then a spoon, the perfect tool to swirl your chocolate. Pressing the spoon into the chocolate creates an additional 3 Dimensional look, which ensures that the chocolate swirl docent look completely flat which otherwise would make to whole cake look somewhat boring. In Food Photography the most useful Tipp so far has been creating 3 Dimension either through layers or different depths in cream, soups and more.

And now enough talk, head to the Recipe to get this soft and moist Plantain and Sweet Potato Chocolate Cake.

Author: A Sweet Point of View

Cook time: 60 mins

Total time: 70 mins

Serves: 12

Dietary Information: Vegan Friendly Recipe

Ingredients

Instructions

Cook the Sweet Potato in water, once its soft sift the water and mash the potato until fine. Then mash the Plantain and add to the Sweet Potato and set aside.
Now Mix all the other ingredients and slowly add the Sweet Potato and Plantain mash. Then transfer the dough into a 12 * 12 cm large square baking pan and bake your cake for 25 Minutes at 180°C or until lightly brown and the pinch/knife test comes back clean.
For the Chocolate Butter cream melt the Chocolate in a water bath. Once the Chocolate has molten let the Chocolate cool and add the Butter and milk to the mixture. Now top the cooled cake with the Chocolate swirl and enjoy.

For the Shells

Small sweet potato mashed
1 Plantain mashed
95g Erythrit Sugar
7g Baking Powder
80g Cacao
45g Walnuts
75g Coconut Oil
105g Oatmeal
1 pinch of salt
Vanilla Extract

Chocolate Cream
250 g Baking Chocolate
80 g vegan Butter
25 ml Plantbased milk