Birthdays call for cake and candles!! Besides, I haven’t made a layer cake in forever.
I’ve also discovered that you can make frosting out of sweet potatoes and dark chocolate – day MADE! It’s literally incredible. You’d never know there were sweet potatoes in there unless I told you – it has the same texture and satisfaction factor as its sugar-laden cousins! Win win win.
As any of you know who interact with me regularly, sweet potatoes and dark chocolate make up their own food groups in my personal food pyramid, so this is a dream come true. Besides that, I’ve fallen out of love with buttercream – it’s just SO sweet. No can do.
But birthdays mean cake, and I happened to be baking this one for a nearest and dearest who (like me) thinks sugar is pretty much the devil… sooooo…. a healthified cake! Whole grains, healthier fats, greek yogurt (another food group), extra dark chocolate, and sweet potatoes.
It’s basically a health food. Oh, and there’s coffee. So it’s not just a health food, but a balanced breakfast ;)
In fact, we may or may not have eaten it as part of a balanced breakfast… eggs + kale + corn + chocolate cake with coffee: pretty much the most perfect breakfast I’ve ever eaten.
Aaannndddd if you serve it with ice cream, you’ve got a calcium serving… hahah I kid, this isn’t health food, but it IS delicious cake that isn’t full of garbage!
Let’s see, what else is new. OH! It’s not 100+ anymore so I was able to enjoy the baking of this at a normal hour (6 am is a normal hour for baking, right?! … Don’t look at me like that) – and not feel like I’ve been slapped in the face by the heat every time I go out. This is much better!
More progress on the SF series:
And more cake. Because birthdays and loved ones need cake!
Dark Chocolate Layer Cake with Mocha Frosting, Toffee, Raspberries and Coconut Coffee Drizzle
Birthday cake! For those in your life who love the chocolate – coffee – toffee – caramel situation. Chocolate-y, coffee-y but not too sweet – a healthier indulgence! The cake itself is refined sugar free and whole grain, and the frosting is dairy free, vegan, refined sugar free, and made of sweet potatoes! But you’d never know ;) Yield: one 6″ cake, 2 layers (double the entire recipe to fit two 9″ cake pans); sorry for some of the awkward measurements. Cake adapted from Epicurious, here; the frosting was inspired by the many versions of sweet potato frosting floating around the interwebs.
For the cake:
- 1/2 c whole wheat pastry flour
- 1/4 c whole grain spelt flour
- 1/4 c + 1/8 c cacao powder or unsweetened cocoa powder
- 3/4 tsp baking soda
- heaping 1/4 tsp baking powder
- heaping 1/4 tsp fine sea salt
- 1/2 c dark maple syrup (grade B is good)
- 1/2 c full fat greek yogurt
- 1 egg
- 1/8 c avocado oil (or other neutral oil)
- 1 tsp vanilla extract
- 1/3 c extra dark chocolate chips or chopped dark chocolate
Lightly grease two 6″ cake pans, and line the bottoms with parchment paper. Preheat the oven to 350.
In a large bowl, sift together whole wheat and spelt flour, cacao powder, baking soda and powder and sea salt. In a smaller bowl, whisk together maple, greek yogurt, egg, avo oil, and vanilla until smooth. Pour the wet ingredients into dry, and use a whisk to beat until the batter is fully combined, smooth and thick, about 1 minute (your dominant bicep will thank you). Distribute batter evenly into both cake pans, and bake for 23-25 minutes (30-35 for 9″) – the tops should spring back when lightly touched and a tester should come out clean. Let cool in the pans for about 7-10 minutes, then turn out onto cooling racks (remove parchment paper) and cool completely before frosting.
For the frosting:
- 1 large sweet potato
- 10 oz extra dark chocolate (I like 70% and above but you do you; chips are fine)
- 1.5-2 tsp finely ground coffee
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
Bake the sweet potato (either in the oven for 45 – 1 hour @425 or in the microwave for about 4-5 minutes), slice open and let cool for about ten minutes. When cool enough to handle, peel off the skin (save for a snack later!!), drop the beautiful orange insides into the food processor, and pulse until smooth. Add in chopped dark chocolate and pulse until combined and smooth – the heat from the sweet potato should melt the chocolate (if it doesn’t, you can take the whole big mess out of the food processor, put it in a microwave safe bowl and heat for 15 seconds; then stick it back in the processor). Process until smooth, then add ground coffee, vanilla, and sea salt and pulse a few times to combine.
Store at room temp for an hour or so if you’re not using immediately, but refrigerate after that – microwave it for 10-20 seconds to get it back to spreadable consistency, as it’ll solidify in the fridge.
For the drizzle:
- ~1/3 c full fat coconut milk
- 1/4 c maple syrup
- 2 tsp finely ground coffee
- 1 tsp vanilla
Combine all ingredients in a saucepan over medium, and simmer for about 10 minutes. Remove from heat, let cool completely and store in an airtight jar in the fridge until ready to use.
- toffee shards
- unsweetened shredded coconut
I opted for a naked cake look this time – there is frosting between the layers, on top and just a bit on the sides, but you do you! The frosting recipe should make enough to cover a full 6″ cake. Decorate with toffee and raspberries to you heart’s content! The coconut coffee drizzle is separate – pour over each slice after serving.
Keeps well covered on the counter overnight; excellent for breakfast the next morning. It’s really whole wheat and sweet potatoes and coffee so that’s all part of a balanced breakfast…
If storing longer than overnight, I’d probably stick it in the fridge, but I like cold cake. The counter is probably fine too, provided it gets eaten within a couple of days!
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