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Delicious Chocolate Cake

Chocolate cake, Vegan friendly, Easter friendly

5 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 8


  • 225 gm plain flour 1.5 cups
  • 1.5 teaspoons baking powder
  • 30 gm cocoa powder - dark
  • 200 gm caster sugar 1 cup
  • 250 ml water 1 cup
  • 1 Tablespoon white vinegar or any vinegar
  • 125 ml vegetable oil ½ cup
  • 1 teaspoon vanilla

For chocolate ganache:

  • 500 gm Sweet Potato unpeeled uncooked weight - you might need two
  • 350 gm dark chocolate cut into pieces


  • Oven 170 C / 350 F deg, to bake the cake / 8 inch cake tin - 20 cm. 200 C / 180 F to bake the sweet potato
  • Put the flour, baking powder and sugar in a bowl with the cocoa powder.
  • Add the water, vanilla, oil and vinegar. Mix until a smooth batter is formed
  • Pour into a lined round tin. Bake gently for 30-40 minutes or until cooked in the centre when tested with a toothpick. If you have a hot oven bake at 160 C.

The Sweet Potato ganache

  • Break or chop the chocolate up into tiny pieces and put into a bowl. Scoop out the potato and put into the bowl with the chocolate and mix till melted. Use a hand mixer to give the ganache a beating and cool it down

Alternatively *******

  • You can peel and put the potato into a food processor and whizz till smooth and the chopped chocolate and process till smooth.Make sure the sweet potato is hot. This will melt the chocolate.
  • The ganache will get firmer as it cools so if you want to pipe do it straight away.