This is a simple, throw together at the last minute cake. I’ve made it with melted chocolate as well, just depends on what I have on hand. The glaze is slightly salty, and pairs well with the sweet cherries and rich chocolate glaze. I like serving this warm, just out of the oven, but I’ve done research on how it tastes cold the next day and it is also fabulous.
Chocolate Sweet Potato Cake + Cherry Chocolate Glaze
2 small japanese sweet potatoes
1 cup coconut palm sugar
1/4 cup unsweetened cacao
1/8 tsp salt
1/2 tsp baking soda
1/2 cup sprouted whole wheat flour
Oven 350. Using a food processor, or hand mixer, blend the potatoes, sugar, cacao, salt, eggs and baking soda until well incorporated (I leave my potatoes just a little bit chunky though). Add the flour and stir until just mixed. Bake in a small buttered or parchment paper lined cake pan for 35-40 minutes.
Cherry Chocolate Glaze
1 handful cherries, pitted & halved
1 tbsp butter, melted
1 tbsp unsweetened cacao
1 tsp fresh ground espresso
1/8 tsp sea salt
1/4 cup (+ or -) powdered sugar
Whisk the butter, cacao, espresso, sea salt and powdered sugar. Add more or less powdered sugar depending on your desired frosting consistency. If you let the cake cool, double this recipe and spread it all over the cake. Garnish with the fresh cherries and sprinkling of powdered sugar.