This post is also available in: Español
Moist chocolate cake with creamy chocolate filling, obviously there is not a better combination for a birthday cake, and this is the third year in a row that I make this recipe to celebrate mine! And I also made it for my girlfriend’s birthday the past year, I’m totally obsessed with it.
And although it seems incredible, this cake is super healthy, a large percentage of this cake is sweet potato, both in the sponge cake and in the filling, although used in different ways.
The filling contains cooked sweet potato, processed with melted dark chocolate, honey or maple syrup as a sweetener, cacao to achieve that intense chocolate flavor and melted coconut oil, to achieve a good consistency. This filling really taste like chocolate ganache super creamy and very delicious.
And the sponge cake has sweet potatoes, raw, peeled, chopped, and processed until minced, which we will use as the main ingredient along with coconut flour, cacao, eggs or egg replacements for a vegan recipe, oil and muscovado sugar. Once mixed everything, we will divide the mixture into the molds and bake it, taking care that the cake does not dry, leaving it moist, thus obtaining a super moist cake with a creamy filling that melts in the mouth in a chocolate explosion.
The recipe is super easy and simple, perfect for any time you crave a decadent chocolate cake but still healthy.
And if you want to take it to the next level, as I did in this case, you can add coffee to the filling, a shot of espresso is enough to make you feel the rich aroma of coffee, which combines perfectly with chocolate.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Best birthday chocolate cake
This chocolate cake with chocolate filling is healthy, decadent, gluten-free and has a vegan option (in the notes of the recipe I leave you the egg substitute that I use).
Ingredients
Sponge cake
- 2 large sweet potatoes 450g
- 2 large eggs*
- 3/4 cup muscovado or coconut sugar 150g
- 2/3 cup cacao powder 80g
- 1/2 cup coconut flour 80g
- 1/2 cup liquid oil (coconut or sunflower oil) 100ml
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp sea salt
Filling
- 2 large sweet potatoes, cooked 500g
- 100 g chopped dark chocolate at least 80% cacao
- 1/2 cup honey or maple syrup 150g
- 1/2 cup raw cacao powder 45g
- 1/4 cup coconut oil 50ml
- 1/2 cup peanut butter 130g
- 2 tsp instant coffee powder
Instructions
Sponge cake
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Preheat the oven to 190°C. And line two** molds of 16cm in diameter.
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Wash, peel and cut the sweet potato into cubes, put it in the food processor and process it until it is finely ground, minced. Add the rest of the ingredients and re-process until everything is integrated.
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Divide the mixture in two and put each half in a mold and bake for 30 minutes or until it is firm on top and cooked to the center. It should not be dry, it’s a moist cake.
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Unmold and let cool
Filling
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Melt the chocolate and the coconut oil and process all the ingredients together until you get a creamy and homogeneous mixture. Cool for 10 minutes.
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Assemble the cake, sponge cake, filling, sponge and cover all the cake with the remaining filling, and keep in the refrigerator until it is cold and firm.
Recipe Notes
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
**If you do not have 2 use 1, and bake one half of the mixture first and then the other half.
This post is also available in: Español
Hola, se puede usar harina de avena o amaranto en lugar de harina de coco?
O no queda/sabe igual?
Hola Valeria, te recomiendo la de avena, va a quedar prácticamente igual que si usas de coco, la de amaranto no la conozco bien así que no te podría decir