Sweet Potato Bundt Cake with Dark Chocolate Ganache

Author: Sarah Bates | The Chef Next Door

Serves 16


2 1/2 cups cake flour

1 Tbsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup milk

2/3 cup Stonyfield Organic Smooth & Creamy Lofat Plain Yogurt

1 cup light brown sugar

1 stick unsalted butter, softened

2 eggs

1 medium sweet potato, cooked, mashed and cooled

1 tsp pure vanilla extract

For the ganache:

1 cup dark chocolate melting wafers

1/2 cup heavy cream

Preheat the oven to 325 degrees. Lightly spray a 10 or 12 cup Bundt pan with baking spray and set aside.

In a large bowl whisk together all of the dry ingredients, flour through salt. In a small bowl combine the milk and yogurt.

In the bowl of a stand mixer, beat the brown sugar and butter until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add the mashed sweet potato and vanilla and beat to combine. Alternately add the dry ingredients and the milk mixture to the bowl, a little at a time, until just incorporated.  

Pour the batter into the prepared pan and bake for 60 minutes, or until a cake tester inserted into the center of the cake comes out clean Let cool 20 minutes in the pan on a cooling rack, then remove the cake from the pan and allow to cool completely on the rack. 

While the cake is cooling, make the ganache. In a microwave safe bowl add the chocolate pieces and heavy cream. Microwave in 20 second intervals just until the cream is warm and the chocolate is starting to melt. Whisk until completely smooth.

When the cake is cool, drizzle the ganache all over the top of the cake. Cut into slices and serve. Any remaining ganache can be drizzled over individual slices of cake.

Bon Appetit!