SWEET POTATO LOAF CAKE WITH DARK CHOCOLATE GANACHE

Sweet Potato Loaf Cake With Dark Chocolate Ganache image

This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it's absolutely worth it.

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

1 lb. sweet potatoes (2-3 medium), peeled, cut into 1" pieces, or 1 cup (250 g) canned sweet potato purée
Unsalted butter or nonstick vegetable oil spray (for pan)
2½ cups (313 g) all-purpose flour
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. ground cloves
2 large eggs, room temperature
1½ cups (300 g) granulated sugar
2 tsp. finely grated orange zest
1 tsp. vanilla extract
1 cup vegetable oil
½ cup heavy cream
4 Tbsp. unsalted butter, cut into 1" pieces
3 Tbsp. granulated sugar
2 Tbsp. brewed coffee
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
8 oz. (227 g) bittersweet chocolate
½ tsp. vanilla extract

Steps:

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.
Unwrap sweet potatoes and let sit until cool enough 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.
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.
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.
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.
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.
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.