Home cook's two-ingredient chocolate cake recipe is 'best thing ever'
Home cook's two-ingredient chocolate cake recipe is 'best thing ever'
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The most decadent recipes often require a lengthy list of ingredients - especially when it comes to baking. However, this isn't the case with this chocolate cake. Kelsi Boocock (@healthykelsii) shared her recipe on Instagram, stating: "This is quite possibly the best recipe I've made - I can't believe how easy it is!!". She added: "Remember when sweet potato brownies broke the internet years ago? I think it needs to happen again with this cake!" This no-bake recipe boasts a thick, creamy texture, thanks to the richness of dark chocolate and the softness of sweet potatoes.
It might not be the quickest as it requires time to set in the fridge, but it's sure to satisfy your sweet tooth. A post shared by Kelsi Boocock (@healthykelsii). An optional frosting can be whipped up to drizzle over the cake, but it's just as scrumptious without it. An optional frosting can be made to pour over the top of the cake, but it's just as delicious without it. To make the topping, all that's needed is 100g dark chocolate and half a cup of coconut milk.
The sweet potato needs to be soft and blendable to form the base of the cake batter, so start by cooking them. Peel and rinse the potatoes then steam them for about two minutes until tender, reports the Express. Set a pan of boiling water on the hob and place a heatproof bowl that sits just above the water level of the pan, but doesn't touch it. Break up 200g of chocolate into equal pieces for even melting, stirring the chocolate as you go.
Once it's thick and glossy, pour it into a blender along with the cooked sweet potato. Blitz the mixture until it's thick and chocolatey, with no visible potato lumps. Then, grease a standard-sized round cake tin and line it with parchment paper. Pour the blended mixture into the tin and smooth it out with a spatula. If you're adding frosting, make it now by melting 100g of chocolate in the same bowl used earlier.
Once melted, mix it with the coconut milk, then pour it over the cake mixture in the tin. Place the tin on a flat surface in the fridge to set overnight. The next day, take it out of the fridge to serve a slice, then put it back in the fridge to prevent it from melting at room temperature. Serve the food you really want to eat by signing up for our tips and recipes and never be bored by your cooking again.
