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White Chocolate Sweet Potato Cake




Source of Recipe


Martha Stewart






Recipe Introduction


This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.





List of Ingredients



• 2 lbs sweet potatoes (about 3)
  
• 1 1/4 cups vegetable oil
  
• unsalted butter, for pans
  
• 2 cups cake flour, plus more for pans
  
• 4 large eggs
  
• 2 cups sugar
  
• 2 tsp baking powder
  
• 1 tsp salt
  
• 1 T ground cinnamon
  
• 1 tsp ground nutmeg
  
• 2 tsp pure vanilla extract
  
• 3 T brandy
  
• 1 1/2 cups unsalted macadamia nuts, toasted, coarsley chopped
  
• 1 lb white chocolate
  
• 2 cups heavy cream
  






Instructions



1. Preheat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
   
2. Lower oven temperature to 325 degrees. Butter two 8x1 1/2" round cake pans, dush with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
   
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
   
4. Evenly distribute cake batter into prepared pans, and transfer to oven. Bake until toothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
   
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
   
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
   
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting and stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
   






Final Comments


Serves 8 to 10.