Sweet Potato Chocolate Marble Cake
This Sweet Potato Chocolate Marble Cake swirls spiced moist sweet potato cake batter with decadent chocolate batter then bakes to perfection and is topped with a homemade chocolate ganache and salt!
Servings: 16 servings
Calories: 463kcal
Ingredients
- 1 sweet potato, scrubbed 10-12 oz size
- 8 oz semisweet or bittersweet chocolate chopped
- 3 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 5 large eggs
- 1 cup sour cream room temperature
- 1 tbsp vanilla extract
- 2/3 cup heavy whipping cream
- flaky sea salt
Instructions
- Pierce the potato several times with a knife or fork. Microwave on high for 5 minutes or until tender. Then let cool.
- Halve potato lengthwise then scrape pulp into a medium bowl. Mash until smooth. Measure 3/4 cup; set aside any remaining for another use. In a small microwave-safe bowl, melt 2 oz of chocolate in microwave on high for 30 to 45 seconds, stirring once.
- Preheat the oven to 350 F. Grease and flour or use non-stick spray to coat a 10 cup bundt pan. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a very large bowl, beat butter and sugar on medium high 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each until combined. Gradually add flour mixture, beating until combined. Beat in sour cream, mashed sweet potato, and vanilla until combined. Remove 3 cups of batter to a medium bowl then stir in melted chocolate into separated batter.
- Alternately spoon mounds of each cake batter into pan. Using a knife, swirl batters together. Bake for 50-60 minutes or until a toothpick inserted near center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pan and let cool completely.
- For ganache, in a small saucepan bring cream just to boiling over medium high. Remove from heat. Add remaining chopped chocolate. (don't stir). Let it stand for 5 minutes then stir until smooth. Spoon ganache over the top of the cake and sprinkle with flaky sea salt.
Notes
You can also make this with two 9 inch loaf pans. Bake for 45 minutes or until toothpick inserted near center comes out clean.
Nutrition
Calories: 463kcal | Carbohydrates: 54g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 265mg | Potassium: 244mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2676IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg