SWEET POTATO AND CHOCOLATE CAKE
Bread Machine Easy
by Sara Lewis
This rich, moist, dark chocolate cake can be served on its own or topped with a vanilla butter frosting and a sprinkling of grated chocolate.
Makes 750 g (1 1/2 Ib) loaf
Time: 1 hour 40 minutes to 1 hour 50 minutes, depending on machine
• 250 g (8 oz) sweet potato, peeled and cut into chunks
• 2 tablespoons milk
• 2 eggs, beaten
• 125 g (4 oz) butter, melted
• 125 g (4 oz) light muscovado sugar
• 150 g (5 oz) self-raising flour
• 25 g (1 oz) cocoa
• 1 teaspoon ground cinnamon
• 1/2 teaspoon bicarbonate of soda
• 50 g (2 oz) butter, at room temperature
• 100 g (3 1/2 oz) icing sugar, sifted
• 1/2 teaspoon vanilla extract
• grated chocolate
1. Cook the sweet potato in a saucepan of boiling water for 15 minutes, drain and mash with the milk. Leave to cool.
2. Lift the bread pan out of the bread machine and fit the kneader blade. Add the sweet potato, eggs, melted butter and sugar. Spoon in the flour, cocoa, cinnamon and bicarbonate of soda.
3. Insert the pan into the bread machine. Shut the lid and set to cake. Press start. After about 5 minutes check the mixture and scrape down the sides and into the corners with a plastic spatula if necessary.
4. Because programme times vary, test the cake after 1 hour 40 minutes by inserting a skewer into the centre; if it comes out cleanly the cake is ready. Lift the pan out of the machine using oven gloves, loosen the sides with a plastic spatula and turn it out on to a wire rack to cool. If the skewer is sticky, cook the cake for 10 more minutes or leave it in the machine on the keep-warm facility.
5. Make the frosting by softening the butter in a bowl. Gradually mix in the icing sugar and stir in the vanilla extract. Spread the frosting over the top of the cooled cake and sprinkle with grated chocolate.
Tip: Instead of sprinkling the cake with grated chocolate, use a little extra cinnamon or a dusting of cocoa.
Note: Do not use the delay timer programme with this recipe.