Name: Sweet Potato Loaf Cake With Dark Chocolate Ganache
Yield: 12 Servings
Ingredients: 1 lb. 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); 2½ cups (313 g) all-purpose flour; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 1 tsp. baking powder; ½ tsp. baking soda; 2 tsp. ground cinnamon; ½ tsp. freshly grated nutmeg; ¼ tsp. ground cloves; 2 large eggs, room temperature; 1½ cups (300 g) granulated sugar; 2 tsp. finely grated orange zest; 1 tsp. vanilla extract; 1 cup vegetable oil; ½ cup heavy cream; 4 Tbsp. unsalted butter, cut into 1" pieces; 3 Tbsp. granulated sugar; 2 Tbsp. brewed coffee; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 8 oz. (227 g) bittersweet chocolate; ½ tsp. vanilla extract

Slices of Sweet Potato Loaf Cake covered in dark chocolate ganache lined up on a platter.

Photograph by Christopher Testani, Food styling by Victoria Granof, prop styling by Alex Brannian

Fall is officially sweet potato season, and this aromatic cake from Cheryl Day’s Treasury of Southern Baking is an ideal cozy-weather snack. The outside is completely cloaked in glossy ganache, but when you slice into the cake, it reveals its heart: tender, gently spiced, and faintly citrusy. You can use canned sweet potato purée instead of making your own, but you’ll need to use less of it to make up for the additional moisture.

What you’ll need

Loaf Pan
$23 $21 At Amazon
Potato Masher
$18 $16 At Amazon
Scale
$27 $25 At Amazon
Silicone Spatula
$13 At Amazon
Whisk
$14 At Amazon
Offset Spatula
$15 At Amazon
Small Saucepan
$160 At Amazon

Recipe information

Yield
12 Servings

Ingredients

Cake

1 lb. 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)

2½ cups (313 g) all-purpose flour

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 tsp. baking powder

½ tsp. baking soda

2 tsp. ground cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. ground cloves

2 large eggs, room temperature

1½ cups (300 g) granulated sugar

2 tsp. finely grated orange zest

1 tsp. vanilla extract

1 cup vegetable oil

Ganache and Assembly

½ cup heavy cream

4 Tbsp. unsalted butter, cut into 1" pieces

3 Tbsp. granulated sugar

2 Tbsp. brewed coffee

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

8 oz. (227 g) bittersweet chocolate

½ tsp. vanilla extract

Preparation

Cake
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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
Step 6
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.
Step 7
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.
Do ahead: Unglazed cake can be baked 3 days ahead. Store tightly wrapped at room temperature.