- Making time 25 minutes
- Preparation time 35 minutes
- 200 g self-rising flour
- 50 g cocoa powder
- One teaspoon of bicarbonate of soda
- 175 g butter
- 175 g light muscovado sugar
- Three eggs, beaten
- 400 g sweet potato, boiled, mashed 3 tablespoon milk
- 40 g chopped crystallized or glace ginger
For the frosting
- 150 g plain dark chocolate
- Two tablespoons of light muscovado sugar
- 200 ml full-fat crème Fraiche
- 25 g chopped crystallized or glace ginger
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
- Mix the flour, cocoa powder and bicarbonate of soda in a bowl. Beat the butter and sugar together in a mixing bowl until pale and creamy, gradually mix in an alternate spoonful of beaten egg and flour mixture until all has been added and the mixture is smooth, stir in the mashed sweet potato and ginger.
- Pour the mixture into a 23 cm spring-form tin, greased and base-lined with oiled greaseproof paper, then spread the surface level, bake in a preheated oven, 1600C, and set the timer for 45 minutes until the cake has risen with a slightly domed and cracked top.
- Leave to cool in the tin for 15 minutes, then turn out onto a wire rack and peel off the lining paper, leave to cool completely.
- Make the frosting, melt the chocolate and muscovado sugar in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat, add the crème Fraiche and stir until smooth and glossy, chill for 20 minutes if needed, until the frosting is thick enough to spread, spoon the chocolate frosting over the cake top and sides and swirl with a knife
- Sprinkle with the ginger and crystallized flower petals, and if using, then leave in a cool place to set.