Raspberry, Chocolate, Sweet Potato Upside Down Cake

by sageandhoney

This recipe came to me during the early morning hours somewhere between consciousness and dreamland. Or rather, the idea came to me that I really wanted to make a sweet potato and chocolate cake with a strawberry or raspberry topping and I figured out the recipe later. I love upside down cakes, they just seem to be more exciting than right side up cakes because you flip them over and, voila!, a finished cake that doesn’t need frosting. I really like the way this cake turned out, in the future I’ll probably add more chocolate and maybe only two sweet potatoes instead of three. But it was rich and moist with a fudge-like texture. The cake also wasn’t overly sweet and it was really beautiful.

 Raspberry, Chocolate, Sweet Potato Upside Down Cake
3 Tbsp melted butter (I use goat butter, it’s delightful)
1/3 cup coconut palm sugar, plus 1 tbsp extra
1 cup raspberries
½ cup whole-wheat flour
¼ cup quinoa flour
1 tsp baking powder
¼ tsp sea salt
1 egg
¼ cup milk
3 sweet potatoes
4 oz. dark baking chocolate (I use Green & Black 72% baking chocolate)

Oven 350. Bake the sweet potatoes until they’re soft, about an hour. Let them cool, and then remove the flesh from the skins. Fill a saucepan with water and melt the chocolate in a glass bowl over the simmering water. Set aside. Blend 2 tablespoons of melted butter with 1/3 cup of sugar. Add the egg and milk, blend, and then add the sweet potatoes and melted chocolate (make sure the chocolate has a little time to cool).

In a separate bowl mix the flours, salt and baking powder. Mix this in with the chocolate sweet potato mixture until just combined.

Butter either several small soufflé or one large soufflé dish and pour the remaining tablespoon of butter into the dish/dishes. Sprinkle the remaining tablespoon of sugar over the butter, then add about ¾ of the raspberries on top of the sugar. Pour half of the cake mixture on the raspberries, add the remaining raspberries, and then add the rest of the cake mix.

Bake at 350 for 20-40 minutes (depending on your dish size). When you remove it from the oven, gently run a knife around the edges and flip the cake over onto a plate. Wait a few minutes for it to come out and cool down. The cake should easily slide out of the soufflé dish onto the plate, enjoy while it’s still warm.