- 200 g butter, softened
- 100 g muscavado sugar
- 3 free-range eggs
- 200 g sweet potato, cooked and puréed
- 2 x 100 g slab dark chocolate, melted
- zest of 2 oranges
- 55 g soya flour
- 70 g cake flour
- 2 t baking powder
Preheat an oven to 180°C.
Grease a 20 cm round cake tin, medium-sized cake mould or loaf tin. Using an electric mixer, cream the butter and sugar until light and pale.
Add the eggs, one at a time, mixing well after each. Add the puréed sweet potato, half the melted chocolate and the orange zest. Sift together the soya and cake flours and baking powder.
Fold into the buttery egg mixture and mix until well combined. Pour into the prepared mould and bake for 30 to 40 minutes, or until a skewer comes out clean.
Leave to cool in the mould or tin before unmoulding. When absolutely cool, pour the remaining melted chocolate over the cake.
Allow the chocolate to set before serving.