Spiced sweet potato chocolate fudge cake

Spiced sweet potato chocolate fudge cake


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the remaining ganache over the cooled cake, then decorate with the orange segments. Will keep in an airtight container for 2-3 days.