Sweet Potato Chocolate Cake with Chocolate Crumble

This Sweet Potato Chocolate Cake is soft, moist, and wonderfully rich, with a natural sweetness from sweet potato puree and a deep chocolate flavor. Topped with a crunchy chocolate crumble, it's perfect for breakfast, afternoon tea, or dessert.

The batter is thick and creamy, making the cake extra tender, while the chocolate crumble adds a satisfying texture contrast.  

Ingredients:

Chocolate Cake

- 150 g sweet potato puree (room temperature)

- 2 large eggs 

- 180 g milk

- 120 g brown sugar

- 110 g neutral oil

- 190 g all-purpose flour

- 55 g unsweetened cocoa powder

- 8 g baking powder

Chocolate Crumble

- 30 g cold butter

- 25 g sugar

- 35 g all-purpose flour

- 15 g cocoa powder

Instructions: 

1. Make Crumble

- Mix flour, cocoa, sugar, salt.

- Rub in cold butter until crumbly with some larger chunks.

- Chill 10–15 minutes.

2. Make Cake Batter

- Preheat oven to 180°C.

- Line baking pan. I used 12cm x 20cm loaf pan.

- Whisk eggs and sugar 1–2 minutes until slightly lighter.

- Add oil and mix the batter.

- Add milk, sweet potato puree, mix until smooth.

- Sift in flour, cocoa and baking powder.

- Mix just until combined. Batter should be thick and creamy, not runny.

- Pour onto baking pan.

- Sprinkle crumble on top.

3. Bake

- Bake at 180°C for 40-45 minutes.

- Cool before eating.