A combinação improvável de batata-doce e chocolate resulta num bolo surpreendentemente húmido, rico e delicioso. A batata-doce confere uma doçura natural e uma textura incrivelmente macia, enquanto o chocolate adiciona uma profundidade de sabor que agrada a todos. Perfeito para um lanche diferente ou uma sobremesa que vai deixar todos a perguntar qual é o ingrediente secreto.

Ingredientes (6 Pessoas)

  • 200 gr de farinha com fermento
  • 50 gr de chocolate em pó
  • 1 colher de chá de bicarbonato de sódio
  • 175 gr de manteiga
  • 200 gr de açúcar mascavado claro
  • 3 ovos batidos
  • 400 gr de batata doce (cozida, escorrida e feita em puré)
  • manteiga para untar a forma

Preparação

  1. Misture a farinha, com o chocolate em pó e o bicarbonato de sódio numa tigela.
  2. Numa taça, bata a manteiga derretida com o açúcar até ficar em creme.
  3. Aos poucos, junte colheradas alternadas de ovo batido e da mistura de farinha, mexendo bem até a massa ficar macia.
  4. Incorpore a batata doce, batendo sempre.
  5. Pré-aqueça o forno a 180º C.
  6. Deite a massa numa forma redonda sem chaminé, previamente untada com manteiga e forrada com papel vegetal.
  7. Leve ao forno durante cerca de 50 minutos.
  8. Deixe arrefecer durante 15 minutos e desenforme.

Ready for a bake that’s full of delicious surprises? Here is the English version below.

Sweet Potato and Chocolate Cake

If you’ve never tried adding sweet potato to a cake, you’re in for a wonderful revelation. This seemingly unusual pairing is actually a stroke of genius. The sweet potato purée acts as a secret weapon, creating a cake that is unbelievably moist and tender, with a natural sweetness that beautifully complements the rich, deep flavour of the chocolate. It’s a brilliant way to use up sweet potatoes and sneak some extra goodness into a decadent treat.

The magic of this cake is its texture. It has a dense, fudgy crumb that remains incredibly soft and moist for days. The light brown sugar adds a lovely caramel note that works perfectly with both the earthy sweet potato and the cocoa. It’s a comforting, hearty cake that feels both wholesome and indulgent at the same time.

This cake is absolutely delicious served as is, perhaps with a simple dusting of icing sugar. However, to make it even more special, you could top it with a simple chocolate ganache or a cream cheese frosting. For added texture and flavour, consider stirring a handful of chocolate chips or chopped nuts like pecans or walnuts into the batter before baking.

Ingredients (Serves 6)

  • 200g self-raising flour
  • 50g cocoa powder
  • 1 tsp bicarbonate of soda
  • 175g butter, melted
  • 200g light brown sugar
  • 3 eggs, beaten
  • 400g sweet potato, cooked, drained, and mashed into a smooth purée
  • Butter, for greasing the tin

Method

  1. In a bowl, sift together the flour, cocoa powder, and bicarbonate of soda.
  2. In a large bowl, beat the melted butter with the light brown sugar until creamy and well combined.
  3. Gradually add alternating spoonfuls of the beaten egg and the flour mixture, mixing well after each addition until the batter is smooth.
  4. Fold in the sweet potato purée until it is evenly incorporated.
  5. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  6. Pour the batter into a round cake tin (approx. 20cm/8in), which has been greased with butter and lined with baking paper.
  7. Bake for approximately 50 minutes, or until a skewer inserted into the centre comes out clean.
  8. Allow the cake to cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely.