Purple Candy Potato Cake with Darkish Chocolate Ganache

I’m again at work for a few weeks overlaying just a few of my outdated colleague’s practices for them whereas they’re on trip.  Working interferes with my baking and different retirement actions however at the very least I make a bit of additional cash and retains my thoughts recent.  I wished a fast bake of one thing to carry to work with me, it appears it’s anticipated now, so a fast loaf/cake got here to thoughts.  I used to be in Chinatown the day earlier than and picked up a few kilos of purple candy potato with this loaf in thoughts.  I ready the entire candy potato by wrapping every in foil and baking them till they have been fork tender.  As soon as cooled I scraped out the flesh and mashed all of it, taking out what I wanted for this bake whereas bagging 90 g batches in small ziplock baggage which I’ll preserve within the freezer for future bakes.

This was actually a scrumptious cake, the darkish chocolate is wealthy and easy, whereas the cake is moist and tender with pretty spice notes and a gentle flavour of the candy potato.  It was devoured in a short time with plenty of compliments.

I did make one huge mistake with my first batch of chocolate ganache, sadly I stored pot on the burner after including the chocolate to the simmered cream and so forth. and the chocolate break up.  I attempted just a few issues and couldn’t carry it again collectively.  I ended up having to toss all of it within the bin and run to the shop for extra darkish chocolate.  The second batch went completely.

Elements

1 lb. candy potatoes (2–3 medium), peeled, reduce into 1″ items, or 1 cup (250 g) canned candy 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. floor cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. floor cloves

2 giant eggs, room temperature

1½ cups (300 g) granulated sugar (I used 250 g)

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, reduce into 1″ items

3 Tbsp. granulated sugar

2 Tbsp. brewed espresso

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 center of oven and preheat to 400°. If utilizing uncooked candy potatoes, wrap in foil and roast on a parchment-lined baking sheet till tender (a knife ought to slide simply into flesh), 50–60 minutes.

Step 2

Unwrap candy potatoes and let sit till cool sufficient to deal with. Switch to a small bowl. Utilizing a potato masher or fork, smash till easy. Measure out 1¼ cups (250 g) purée; save any additional for one more use.

Step 3

Cut back oven temperature to 325°. Butter a 9×5″ loaf pan or flippantly coat with nonstick spray. Line pan with parchment paper, leaving overhang on lengthy sides. Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl.

Step 4

Whisk mashed candy potato (selfmade or canned), eggs, granulated sugar, zest, and vanilla extract in a big bowl till easy. Regularly add oil, whisking consistently till fully integrated. Utilizing a rubber spatula, fold in dry elements in 2 batches, mixing simply till mixed after every addition. Scrape batter into ready pan and easy floor with an offset spatula.

Step 5

Bake cake till golden and a tester inserted into the middle comes out clear, 75–90 minutes. Switch cake to a wire rack and let cool in pan quarter-hour. Utilizing parchment overhang, raise cake out of pan and onto rack. Take away parchment and let cake cool fully.

GANACHE AND ASSEMBLY

Step 6 

Convey cream, butter, sugar, espresso, and salt to a simmer in a small saucepan over medium warmth. Take away from warmth, add finely chopped chocolate (this may enable it to soften extra shortly) and vanilla, and whisk till chocolate is melted and combination is easy. For those who don’t take away from the warmth and warmth the chocolate too excessive it is going to break up and be very arduous to repair.  Let cool till thickened barely, 40–60 minutes.

Step 7

Pour ganache over cake (it ought to stream over the perimeters) and, utilizing a small offset spatula, easy it evenly over floor. Chill cake till ganache is about, 20–half-hour. Convey cake to room temperature earlier than serving.

 My index of bakes.