14 hours Ago By Angela Patrone
If you’re under the impression that sumptuous cake recipes must involve a complex list of ingredients, this chocolate cake will prove you delightfully wrong. Kelsi Boocock took to Instagram to share her straightforward recipe and raved: “This is quite possibly the best recipe I've made - I can't believe how easy it is!” She also teased her followers with a throwback reference: “Remember when sweet potato brownies broke the internet years ago? I think it needs to happen again with this cake!” The luscious no- bake creation owes its rich, creamy body to a combo of dark chocolate and the fluffy texture of sweet potatoes. While it may not be the quickest treat to whip up due to the fridge time required for setting, it is a certified crowd-pleaser for lovers of all things sweet.
A post shared by Kelsi Boocock (@healthykelsii) Two large sweet potatoes, peeled and cut into small cubes 200g dark chocolate For the frosting (optional) 100g dark chocolate Half a cup of coconut milk Ensure your sweet potatoes are perfectly soft for blending before commencing. This forms the foundation of the batter, so begin by cooking them until they’re just right. Start by peeling and washing the potatoes, then steam them for a couple of minutes until they turn soft Get a pot of water boiling, place a heatproof bowl so it hovers slightly above the water’s surface careful not to let it touch and break up the chocolate to melt it, making sure to stir it continuously.
Once the chocolate is thick and glossy, pour the melted chocolate into a blender along with the cooked sweet potato. Give it a good blitz until you have a thick, chocolatey mixture with no visible lumps of potato. Next up, grease a standard-sized round cake tin and line it with parchment paper.
Pour your blended concoction into the prepared tin, smoothing it out with a spatula. If you're adding frosting, now’s the time to whip it up. For the topping, melt another 100g of chocolate in the same bowl you used earlier.
Once it’s melted, mix it with the coconut milk until well combined, then pour this over the cake mixture in the tin. Pop the tin in the fridge on a flat surface and leave it to set overnight. The next day, take it out of the fridge to serve a slice but remember to put it back in the fridge afterwards to prevent it from melting at room temperature.
Taking to the comments section, many of Kelsi’s followers shared their thoughts on this recipe . @veronicakp14 said: “I did this. I was super sceptical but it tastes exactly like mousse and melts in your mouth.
” @autumnwillow77 wrote: “I made this cake and it was excellent, loved it. Next time I think I'll add fresh orange juice and orange zest.” @eszter_gyimesi said: “I want to thank you! I was a bit skeptical after reading the comments but they obviously haven’t tried your recipe because it’s great! I have several food intolerances and allergies and haven’t been able to eat anything similar to a cake so this just made my week!”.
