Go Back
–+ servings
chocolate orange and sweet potato bundt cake on glass stand with slices cut and laying down.
Print Recipe
No ratings yet

Chocolate Orange & Sweet Potato Bundt Cake

This chocolate orange bundt cake with sweet potato truly is delicious and light. Topped with a choclate frosting
Prep Time15 minutes
Cook Time45 minutes
Course: afternoon tea, Cake, Dessert
Cuisine: International
Keyword: Low refined sugars, ring cake
Servings: 16
Author: Jacqueline Bellefontaine

Equipment

  • Bundt Tin/ Ring tin (about 21cm diameter and 10cm high)
  • sieve
  • spatula or large metal spoon

Ingredients

Cake

  • oil or butter for preparing the bundt tin
  • 50 g (2oz) cocoa powder plus extra for preparing the bundt tin
  • 300 g (10½oz) plain flour
  • 2½ teaspoons baking powder
  • 150 g (5oz) golden caster sugar
  • 3 large eggs lightly beaten
  • 2 oranges zest only
  • 150 g Greek yogurt
  • ½ teaspoon orange extract
  • 150 ml cooking oil see notes below
  • 225 g (8oz)cooked sweet potato cold, from around 2 medium sweet potatoes

Chocolate frosting

  • 150 g (5oz) milk or dark chocolate
  • 2 tablespoons milk
  • 25g (1oz) butter
  • ½ teaspoon orange extract

Instructions

To make the cake

  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
    Prepare the bundt tin. Thoroughly grease the bundt mould . Add two or three teaspoons of cocoa powder to the tin. Hold the tin over the sink and rotate the tin to ensure that all of the surfaces have been covered with the cocoa. Knock out any excess.
  • Sieve 300g (10½oz) flour, 50g (2oz) cocoa powder and 2½ teaspoons baking powder into a large bowl and stir in 150g (5oz) caster sugar.
  • Using a fork combine three eggs, the grated zest of 2 oranges, 150g (5oz) yogurt, ½ teaspoon orange extract, 150ml (5floz) oil and 225g (8oz) cold mashed sweet potato and mix well.
  • Make a well in the centre of the dry ingredients then pour in the sweet potato mixture, Gently combine, together until just mixed.
  • Spoon into the prepared tin ensuring that the batter is relatively level. Bake in the centre of the pre-heated oven for about 45 minutes. The cake will be ready when an inserted skewer comes out clean.
  • Allow to cool for about 10 minutes in the tin. Tap the sides of the tin with your hand a couple of times to help loosen the cake and carefully turn out onto a wire tack and leave to cool completely.

To make the frosting

  • Meanwhile, make the chocolate frosting. Break 150g (5oz) milk chocolate into pieces and place in a heatproof bowl with 2 tablespoon milk, 25g (1oz) butter and ½ teaspoon orange extract. Place over a pan of hot water and stir until the chocolate melts and combines with the other ingredients to produce a smooth frosting.
  • Once the cake has cooled completely, pour the frosting over the top of the cake allowing it to drizzle down the sides.
  • Enjoy.

Notes

Cook's Tips
  • It is essential to make sure the bundt tin is greased well to ensure it turns out successfully.
  • Sweet Potato – Cooked and mashed. So long as it is not heavily seasoned you could use left over sweet potato. If cooking from scratch you will need about 2 medium sweet potatoes to produce 225g (8oz) of mash. I cooked mine  in the air fryer 180C (350F) for 35 minutes.
  • Cooking oil – I used cold pressed rapeseed oil but you can use any neutral tasting cooking oil such as vegetable or sunflower. Olive oil can also be used but avoid those with strong flavour.
  • Consider peeling the zested oranges and using the orange segments to decorate the top of the cake.
Store
  • The cake will keep in an airtight tin for up to a week if stored in a cool place.
  • The undecorated cake can be frozen for up to 6 months.