Indulge in gooey fudgy chocolaty deliciousness without any of the guilt
One bite and you’ll be hooked!
Prep time: 15 minutes
Cooking time: 25-45 minutes (fudgy – cakey consistency)
Makes: 10 slices
Ingredients
- 125g self-raising flour
- 45g fine dark cocoa powder 100% cocoa solids
- ¼ tsp baking powder
- 1 medium sweet potato (approx. 125g), mashed
- 100ml olive oil
- 100ml maple syrup
- 3 eggs
- 5ml organic pure vanilla extract
Method
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F
- Line a 22cm baking tin with baking parchment (note: greasing the tin with olive oil will help the parchment stick)
- Prick the sweet potato all over and microwave on high for 8 minutes. Cut open and set aside to cool. Once cool enough to handle scoop out the flesh and mash
- In a medium bowl combine the flour, cocoa and baking powder
- Place the eggs, olive oil, maple syrup, vanilla and sweet potato into a blender and blend until just combined (no lumpy bits of potato)
- Make a well in the centre of the dry mix then add the wet one and combine with a wooden spoon. Scrape down the sides with a spatula and combine as necessary
- Pour the batter into the prepared tin and bake to achieve the desired consistency: around 25 minutes for fudgy or 45 minutes for cakey. Either way a cake tester should have just a few sticky crumbs (more with the lower cooking time) and ensure the centre of the cake is cooked through but retains a fudgy texture
- Allow to cool for 10 minutes then turn out onto a wire rack
Enjoy!
Ps. I usually freeze a couple of batches and defrost as necessary. Once cooled, wrap in two layers of Clingfilm then one layer of foil. Make sure you thaw thoroughly before eating 🙂
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