White Chocolate Sweet Potato Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A perfect Thanksgiving (or any day) recipe. From Martha Stewart on Yahoo! Ingredients:
2 lbs sweet potatoes |
1 1/4 cups vegetable oil |
unsalted butter, for pans |
2 cups cake flour, plus more for pans (not self-rising) |
4 large eggs |
2 cups sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1 tablespoon ground cinnamon |
1 teaspoon ground nutmeg |
2 teaspoons pure vanilla extract |
3 tablespoons brandy |
1 1/2 cups unsalted macadamia nuts, toasted coarsely chopped |
1 lb white chocolate |
2 cups heavy cream |
Directions:
1. Heat oven to 400 degrees.
2. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet.
3. Bake until tender, 30 to 40 minutes.
4. When cool enough to handle, remove skin, and mash flesh with a fork into coarse pure.
5. Lower oven temperature to 325 degrees.
6. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside.
7. 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.
8. Add remaining 1 cup vegetable oil; beat on medium speed until well combined.
9. Add the cooled sweet potatoes; mix until combined.
10. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture.
11. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
12. Evenly distribute cake batter into prepared pans, and transfer to the oven.
13. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes.
14. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
15. 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.
16. 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.
17. Cut each cake layer in half horizontally, creating four layers.
18. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.
19. Repeat frosting-and-stacking process until each layer is frosted.
20. Spread remaining frosting on sides and top of cake.
21. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
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