Just a pinch of spice is enough to bring this chocolate fudge cake up a notch, making the perfect sweet, warming treat.
- 1 large sweet potato (about 300g)
- 150g baking spread, softened
- 175g light brown sugar
- 2 medium eggs
- 200g self-raising flour
- ½ tsp baking powder
- 40g cocoa powder
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 85ml double cream
- 170g bar dark chocolate
- 1 orange, ½ zested
- Prick the sweet potato a few times with a fork, then microwave for 6 mins until tender. Peel off the skin, then mash the flesh smooth or blitz in a food processor (you should have 200g). Alternatively, peel the sweet potato, cut into chunks, then steam over a pan of boiling water for 5-10 mins until tender.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin. Beat the butter and sugar in a large bowl with an electric whisk until pale and fluffy. Add the eggs, one at a time, with 1 tbsp flour each time. Whisk in the remaining flour, the baking powder, cocoa, spices and sweet potato until combined and smooth.
- Spoon the mixture into the tin and bake for 30-35 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, heat the cream in a saucepan until just starting to boil. Remove from the heat and stir in the chocolate and orange zest. Leave for 5 mins, then stir until smooth. Peel the orange and separate the segments. Dip each halfway into the ganache, then pop onto a sheet of baking paper to harden slightly.
- Pour the remaining ganache over the cooled cake, then decorate with the orange segments. Will keep in an airtight container for 2-3 days.