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CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is a delicious cake that is full-bodied from a special added ingredient - the sweet potato. The cake is spiced with the unique flavors of Garam Masala (it goes so well with chocolate) and topped with a smooth and silky chocolate ganache. It's a rich and wonderful dessert for that really special meal. Enjoy!



1 cup cooked sweet potato (pulp only, cooled and mashed)

3 cups cake flour

2 1/2 tsp Garam Masala

1 1/2 tsp baking powder

1 tsp salt

1 cup butter (room temperature), plus 1 Tblspn butter (for ganache)

1 1/2 cups granulated (white) sugar

1/2 cup (packed) light brown sugar

5 eggs (room temperature)

1 cup sour cream (room temperature)

2 tsp vanilla extract

1 3/4 cup semi sweet chocolate chips

2/3 cup heavy whipping cream


Preheat oven to 350 degrees. Spray with nonstick spray a large (10 cup) bundt pan. Melt 3/4 cup of the chocolate chips in the microwave for 40 seconds. Stir until smooth. Set aside. In a medium bowl, mix together the flour, baking powder, salt and Garam Masala. In a separate large bowl, cream 1 cup butter and the sugars until the mixture is light and fluffy.

Add the eggs, one at a time, mixing after each one is added. Fold the flour mixture into the butter mixture. Add the sour cream, sweet potato and vanilla and mix until fully incorporated. Remove

3 cups of this mixture and place in a separate bowl. Add the melted chocolate to the 3 cups of the batter and stir until the mixture is a light brown. Layer the two batters alternately in the prepared bundt pan. After both batters are in the pan, using a knife, slice the batter to swirl the batter (being careful to not swirl the batter together too much). Bake in the preheated oven for about 50 minutes or until a knife inserted into the middle of the cake comes out clean. While the cake is baking, make the ganache by heating the heavy whipping cream in a small saucepan over medium heat. Heat the cream to just boiling. Remove the pan from the heat and add 1 cup of chocolate chips and the

reserved Tblspn of butter. Do not stir and let it sit for 5 minutes and then stir until smooth. Let the baked cake cool completely. Invert the cake onto a serving plate and drizzle the top with the ganache.

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