Sweet Potato Loaf Cake
Ingredients
CAKE
- 1lb. sweet potatoes (2–3 medium), peeled, cut into 1" pieces, or 1 cup (250 g) canned sweet potato purée
- Unsalted butter or nonstick vegetable oil spray (for pan)
- 2½cups (313 g) all-purpose flour
- 1Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
- 1tsp. baking powder
- ½tsp. baking soda
- 2tsp. ground cinnamon
- ½tsp. freshly grated nutmeg
- ¼tsp. ground cloves
- 2large eggs, room temperature
- 1½cups (300 g) granulated sugar
- 2tsp. finely grated orange zest
- 1tsp. vanilla extract
- 1cup vegetable oil
GANACHE AND ASSEMBLY
- ½cup heavy cream
- 4Tbsp. unsalted butter, cut into 1" pieces
- 3Tbsp. granulated sugar
- 2Tbsp. brewed coffee
- ½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 8oz. (227 g) bittersweet chocolate
- ½ tsp. vanilla extract
Instructions
CAKE
- Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender (a knife should slide easily into flesh), 50–60 minutes.
- Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups (250 g) purée; save any extra for another use.
- Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray. Line pan with parchment paper, leaving overhang on long sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.
- Whisk mashed sweet potato (homemade or canned), eggs, granulated sugar, zest, and vanilla extract in a large bowl until smooth. Gradually add oil, whisking constantly until completely incorporated. Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.
- Bake cake until golden and a tester inserted into the center comes out clean, 75–90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
GANACHE AND ASSEMBLY
- Bring cream, butter, sugar, coffee, and salt to a simmer in a small saucepan over medium heat. Remove from heat, add chocolate and vanilla, and whisk until chocolate is melted and mixture is smooth. Let cool until thickened slightly, 40–60 minutes.
- Pour ganache over cake (it should flow over the sides) and, using a small offset spatula, smooth it evenly over surface. Chill cake until ganache is set, 20–30 minutes. Bring cake to room temperature before serving.