![Slices of Sweet Potato Loaf Cake covered in dark chocolate ganache lined up on a platter.](https://assets.epicurious.com/photos/6364ca88abbe0d557402f844/1:1/w_2560%2Cc_limit/Sweet-Potato-Loaf-Cake-With-Dark-Chocolate-Ganache.jpg)
Fall is officially sweet potato season, and this aromatic cake fromCheryl Day’s Treasury of Southern Bakingis an ideal cozy-weather snack. The outside is completely cloaked in glossy ganache, but when you slice into the cake, it reveals its heart: tender, gently spiced, and faintly citrusy. You can use canned sweet potato purée instead of making your own, but you’ll need to use less of it to make up for the additional moisture.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
-
Loaf Pan
$19 At Amazon
-
Potato Masher
$15 At Amazon
-
Scale
$27 At Amazon
-
Silicone Spatula
$13 At Amazon
-
Whisk
$10 At Amazon
-
Offset Spatula
$12 At Amazon
-
Small Saucepan
$155 At Amazon
Ingredients
12 Servings
Cake
Ganache and assembly
Cake
Step 1
Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50–60 minutes.
Step 2
打开红薯,让坐,直到enoug降温h to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use.
Step 3
Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
Step 4
Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.
Step 5
Bake cake until golden and a tester inserted into the center comes out clean, 75–90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
Ganache and assembly
Step 6
Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40–60 minutes.
Step 7
Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20–30 minutes. Bring cake to room temperature before serving.
Do ahead:Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
How would you rate Sweet Potato Loaf Cake With Dark Chocolate Ganache?
Leave a Review
Reviews (1)
Back to TopWhile a dessert that calls for sweet potatoes cloves, cinnamon and nutmeg isn’t unusual, I usually see it in the form of a pie. So I just had to try these flavors combined in cake form. It was unexpectedly delicious and the chocolate ganache makes it particularly so. Loved it as dessert and for breakfast the next day.
Dawn
New York
12/4/2022