Sweet Potato-Chocolate Pound Cake
Pierce potato several times with a fork. Microwave on high 5 minutes or until tender. Let cool.Advertisement
Halve potato lengthwise. Scrape pulp into a medium bowl. Mash until smooth. Measure 3/4 cup; set aside any remaining for another use. In a small microwave-safe bowl melt 2 ounces chocolate in microwave on high 30 to 45 seconds, stirring once.
Preheat oven to 350°F. Grease and flour two 8-inch loaf pans or coat with nonstick spray for baking. In a medium bowl whisk together flour, pumpkin pie spice, baking powder, and salt. In an extra-large bowl beat butter and sugar on medium-high 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each until combined. Gradually add flour mixture, beating until combined. Beat in sour cream, mashed sweet potato, and vanilla until combined. Remove 3 cups batter to a medium bowl and stir in melted chocolate.
Alternately spoon mounds of each cake batter into prepared pans. Using a knife, swirl batters together. Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans; let cool completely.
For ganache: In a small saucepan bring cream just to boiling over medium-high. Remove from heat. Add remaining chopped chocolate. (Do not stir.) Let stand 5 minutes. Stir until smooth. Spoon ganache over cakes. Sprinkle with flaky sea salt. Serves 16.
10-inch Fluted Tube Pan
For one 10-inch fluted tube pan, bake 50 minutes or until toothpick inserted near the center comes out clean.
9-inch Loaf Pans:
For two 9-inch loaf pans, bake 45 minutes or until toothpick inserted near centers comes out clean.