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White Chocolate Mousse Sweet Potato Cake Recipe

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White Chocolate Mousse Sweet Potato Cake
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Ingredients
16
Count
Nutrition
706
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. 1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
  2. 2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2 -inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
  3. 3.Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and Nocello until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
  4. 4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
  5. 5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
  6. 6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
  7. 7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake.
  8. 8. cut out 6 leaf shapes using parchment paper.
  9. 9. melt dark chocolate in microwave and brush on cut out parchment leaf shapes, then place them onto a soup bowl that has been turned over.
  10. 10 place leaves in freezer for 3 minutes repeat coating leaves with chocolate 3 more times and set aside.
  11. 11 carefully remove leaves from soup bowl and place on top of cake.
  12. Drizzle some melted dark chocolate with a teaspoon over cake top.
  13. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve. Serves 8 to 10. (I had to guess on prep time)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 706.1 Kcal (2956 kJ)
Calories from fat 348.96 Kcal
% Daily Value*
Total Fat 38.77g 60%
Cholesterol 118.62mg 40%
Sodium 567.67mg 24%
Potassium 613.86mg 13%
Total Carbs 83.85g 28%
Sugars 61.33g 245%
Dietary Fiber 2.2g 9%
Protein 9.46g 19%
Vitamin C 0.7mg 1%
Iron 2.6mg 14%
Calcium 301.3mg 30%
Amount Per 100 g
Calories 361.26 Kcal (1513 kJ)
Calories from fat 178.54 Kcal
% Daily Value*
Total Fat 19.84g 60%
Cholesterol 60.69mg 40%
Sodium 290.44mg 24%
Potassium 314.07mg 13%
Total Carbs 42.9g 28%
Sugars 31.38g 245%
Dietary Fiber 1.13g 9%
Protein 4.84g 19%
Vitamin C 0.4mg 1%
Iron 1.3mg 14%
Calcium 154.2mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.9
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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