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White Forest Cake With Sweet Potato Fudge_fea_img

White Forest Cake with Sweet Potato Fudge

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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Fusion
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Cake pan 9-inch round
  • 1 Saucepan
  • 1 Spatula
  • 1 Cooling rack
  • 1 Knife
  • 1 Whisk

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups sweet potatoes cooked and mashed
  • 1 cup white chocolate chips
  • 1 cup heavy cream
  • 1/4 cup brown sugar
  • 1/4 cup powdered sugar
  • 1/2 cup cherries pitted and halved

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  • In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat the butter and granulated sugar until creamy.
  • Add eggs one at a time to the butter mixture, mixing well after each addition.
  • Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until smooth.
  • Pour the batter into the prepared cake pan and bake for 25-30 minutes.
  • While the cake bakes, combine mashed sweet potatoes, white chocolate chips, heavy cream, and brown sugar in a saucepan.
  • Cook the sweet potato mixture over medium heat until thickened, stirring constantly.
  • Let the fudge cool slightly before spreading it over the baked cake.
  • Allow the cake to rest for 1 hour on a cooling rack.
  • Dust the cake with powdered sugar and garnish with cherries before serving.

Notes

For best results, ensure that the sweet potatoes are thoroughly mashed to avoid lumps in the fudge. Additionally, when mixing the cake batter, avoid over-mixing to keep the cake light and fluffy. Cooling the cake on a rack helps it maintain its structure and prevents sogginess.
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