NUTTY WHEAT, SWEET POTATO, ORANGE AND DARK CHOCOLATE BUNDT CAKE WITH MILK CHOCOLATE GANACHE AND WHIT

Ingredients

• 400 g softened butter

• 3 tsp treacle sugar

• 1 free-range egg, beaten

• 400 g sweet potato, cooked and pureed

• 200 g good-quality dark chocolate, melted

• 4 orange or naartjie, zested

• 110 g nutty wheat flour

• 4 heaped tbsp cake flour, sifted

• 4 tsp baking powder

• 200 g good-quality milk chocolate

• A splash milk

• 100 g good-quality white chocolate, melted

Cooking Instructions

1. Preheat the oven to 180°C. Grease a 24cm x 11cm Bundt tin. Using an electric hand-mixer, cream the butter and sugar together until pale.

2. Add the eggs, one at a time, mixing well after each addition, then add the sweet potato, dark chocolate and orange zest. Sift together the wholewheat and cake flours, and the baking powder.

3. Fold the flour into the egg mixture until well combined. Pour into the greased Bundt tin and bake for 1 hour, or until a skewer tester comes out clean. Allow to cool completely before removing from the tin.

4. To make the milk chocolate ganache, break the milk chocolate into small pieces and place in a mixing bowl. Bring the 1/2 cup of milk to a simmer over a medium heat, then pour over the chocolate. Stir slowly until all the chocolate has melted. Drizzle over the cake while the ganache is still warm.

5. To make the white chocolate shavings, place a silicone baking mat on a baking tray and spread with the melted white chocolate. Chill until set, then run a palette knife along the chocolate from the top to the bottom. Scatter the shavings over the cake before serving.

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