White Chocolate Mousse Sweet Potato Cake |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Incredibly moist cake with a creamy white chocolate mousse frosting make this decadent cake recipe from Martha Stewart out of this world. Ingredients:
2 pounds sweet potatoes * 2 pounds of pumpkin can be substituted for sweet potatoes |
1/4 cups vegetable oil |
unsalted butter for pans |
2 cups cake flour, ( not self rising) plus more for pans |
4 large eggs |
2 cups sugar |
2 tablespoons baking powder |
1 teaspoon salt |
1 tablespoon ground cinnamon |
1 teaspoon nutmeg |
2 teaspoons pure vanilla extract |
3 tablespoons nocello walnut liqueur or brandy |
1/12/ cups unsalted macadamia nuts, toasted, coarsely chopped |
1 pound white chocolate |
1/2 pound dark chocolate (for leaves) optional |
2 cups heavy cream |
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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