- 400 g butter, softened
- 200 g treacle sugar
- 6 free-range eggs
- 400 g sweet potato, cooked and puréed
- 200 g good-quality dark chocolate, melted
- 4 oranges, zested
- 110 g Nutty Wheat flour
- 140 g cake flour
- 4 t baking powder
- For the milk chocolate ganache:
- 200 g good-quality milk chocolate
- 125 ml milk
- For the white chocolate shavings:
- 100 g white chocolate, melted
Preheat the oven to 180°C.
Grease a 24 cm x 11cm Bundt tin. Using an electric hand-mixer, cream the butter and sugar together until pale.
Add the eggs, one at a time, mixing well after each addition, then add the sweet potato, chocolate and orange zest. Sift together the wholewheat and cake flours, and the baking powder.
Fold the flour into the egg mixture until well combined. Pour into the greased Bundt tin and bake for 1 hour, or until a skewer inserted comes out clean. Allow to cool completely before removing from the tin.
To make the milk chocolate ganache, break the chocolate into small pieces and place in a mixing bowl. Bring the milk to a simmer over a medium heat, then pour over the chocolate. Stir slowly until all the chocolate has melted. Drizzle over the cake while the ganache is still warm.
To make the white chocolate shavings, place a silicone baking mat on a baking tray and spread with the chocolate. Chill until set, then run a palette knife along the chocolate from the top to the bottom. Scatter the shavings over the cake before serving.
Cook’s note: Keep the shavings in the freezer until you need them as they melt very quickly. This cake can be baked in any shape tin, but will need less baking time in a shallower tin, and more in a deeper tin.