Can’t believe that my baby turned 6 months! To celebrate this occasion we needed of course a cake. At least that’s what his big sister insisted. So the evening before I whipped up this lovely sweet potato and chocolate mousse cake. So yummy!
I have lately started to experiment with different kinds of smoothie and mousse cakes as they are easy to make and can be prepared the previous evening. Do you remember our sugar free smoothie cake? That was my first try and ever since I’ve tried new cake recipes.
This time I wanted to try a chocolate mousse cake with a healthy twist. So I sneaked in some sweet potato, and not just a little bit, but 500g in total! The sweet potato gives the cake some sweetness and a creamy mousse-like texture. And honestly, no one in my family would have guessed the secret ingredient of the cake.
This sweet potato and chocolate mousse cake tastes like a chocolaty indulgence but the ingredients are healthy. You only need a few ingredients to make this cake and preparing it is so easy! If you like your cake a little sweeter, you can always add a little bit more syrup. Just taste the blended filling and adjust the sweetness as desired.
- For the crust:
- 1 dl/ 0.4 cup oats
- 1,5 dl/ 0.6 cup almond flour
- 8 soft pitted dates
- 4 tbsp coconut oil
- For the filling:
- 500g/ 17.5 oz uncooked sweet potato, cooked and mashed
- 1 dl/ 0.4 cup unsweetened cacao powder
- 1,5 dl/ 0.6 cup cashew nuts, soaked in water for 2 hours
- 4 tbsp coconut milk (or other milk)
- 4-7 tbsp agave syrup (or other syrup)
- pinch of salt
- 1 gelatin sheet + 1 tbsp boiled water
- Line the bottom of a 18 cm/ 7 inch springform pan with parchment paper. Grease the sides of the pan with some oil so that the cake won’t be sticking to the sides.
- Put all the ingredients for the crust into a blender or food processor and blend for about one minute until you have an even batter. Transfer the mixture into the springform pan and use a spoon to press it evenly into the bottom. Place the crust into the freezer to harden and prepare meanwhile the cake filling.
- Put the gelatin sheet into cold water and soak them for 5 to 10 minutes.
- Prepare the filling. Put the cooked and mashed sweet potato, cacao powder, soaked cashew nuts, coconut milk, 4 tbsp of syrup and pinch of salt in a blender. Blend for a few minutes until it’s totally smooth. Taste and add more syrup if needed.
- Boil a small amount (ca 1 tbsp) of water, take the gelatin sheet (which should be soft by now) out of the cold water, wring gently to remove excess water and mix it with the hot water, stir until the gelatin is dissolved. If you are using gelatin powder instead, read instructions on the gelatin package.
- Add the gelatin water to the filling and blend for a short while.
- Take the pan out of the freezer and pour the filling on top of the crust. Cover the pan with some foil and put in the fridge for a minimum of 3 hours (preferably overnight).
- If the cake is sticking to the sides, run a thin-bladed knife around the edge of the cake. Unmold the cake and decorate it with berries and chocolate just before serving.
I hope you enjoy this sweet potato and chocolate mousse cake!