Updated: Oct 8, 2020
For this amazing fudgy gooey cake recipe, Fit Best decided to collaborate with Black Orchid Cafe, to bring you the best quality healthified cake recipe that we can!
Black Orchid is a cafe located in Potchefstroom, it is one of the favourite spots where we as #TeamFitBest love to hang out and treat ourselves! They make exquisite cakes and the best savoury dishes in town, for a delicious breakfast or lunch. My all time favourite is their Pumpkin Cake... maybe we'll have another collaboration for something like that in future too!
This recipe requires something in that line. Our main ingredient is sweet potato! Who doesn't love sweet potato? It's sweet!
These ingredients make 10 cupcake sized small cakes. ( 10 servings)
2 cups sweet potato puree (cooked sweet potato mashed finely) - we used 2 medium kara orange sweet potatoes
1/2 cup coconut oil
1/2 cup sweetener (we used xylitol)
1/4 cup cake flour
1/4 cup maple syrup
1 tsp baking powder
1 cup cocoa powder
1 tsp vanilla essence
2 bars Sugar Free Dark Chocolate (melted 30 sec in microwave)
2 tbsp cream
*toppings of choice
Preheat the oven to 180 degrees Celsius.
Spray a muffin or small cake pan with cook & spray of choice.
Mix all the dry ingredients together and then add the wet ingredients to the dry ingredients. Add the sweet potato and mix well.
Transfer the mix to each muffin cup/mini cake pan and fill halfway each pan.
Bake in the oven for +- 20 minutes.
Important* if the cakes are done take them out of the oven and let them cool down in the pan first before topping with icing.
For icing mix the melted dark chocolate and cream in to form a ganache.
Spread the cakes with this icing and add toppings of choice.
Enjoy and remember to tag @blackorchidcafe and @fitbesttraining in your creations!