Some recipes require dozens of ingredients, putting home cooks off making them. But this recipe asks for only two, making it much more approachable for bakers wanting a quick fix of sweetness. Initially shared by Kelsi Boocock (@healthykelsii on Instagram), this chocolate dessert is a baseless cheesecake with a thick, creamy consistency.
Her two-ingredient recipe uses sweet potato and dark chocolate to create a uniquely rich yet sweet pudding that sets in the fridge. The ingredients are not only easy to find but also quite affordable, making this an excellent budget-friendly dish. Sweet potato and chocolate aren’t a new pairing; in fact, they’re a popular baking duo for creating other fudgy bakes like brownies. But unlike many brownie recipes, this cake doesn’t need anything added to it to alter the texture. It’s all about blending, melting, and setting the mixture. The dessert’s base consists of two large sweet potatoes and 200g of dark chocolate. An optional topping consists of 100g of dark chocolate and half a cup of coconut milk, which is approximately 120ml.
Mirror reporter Phoebe Cornish bought the ingredients from my nearest supermarket, Lidl, for roughly £4. The cake comfortably serves 12-16 people, which equates to a mere 33p per portion.
If you’re planning to whip up this cake, it’s worth splurging on the chocolate. The high cocoa content is key to the flavour and texture of this cake, so steer clear of the super cheap blends that are packed with fat and oil. Choose one with 70-85% cocoa solids for top-notch results.
A blender or food processor is vital for this recipe, but it’s the only kit needed to ensure the cake has a perfectly smooth texture when cut. This cake never fails to impress if you give it plenty of time to set; it truly is a thick yet silky treat.
First, steam the peeled and chopped sweet potatoes for 20 minutes to soften them. Next, weigh out the chocolate and put it in a heatproof glass dish over the pan of simmering potato water to melt. This process takes just a few minutes.
After that, put the melted chocolate and sweet potatoes into a blender. The fact that the potatoes and chocolate were still warm when blended shouldn’t cause a problem.
However, it was essential that the potatoes were chopped into very small pieces to ensure they blended smoothly and left no lumps behind.
Once blitzed, the mixture looked like a thick, chocolatey cake batter, ready to be chilled. Spray a cake tin with cooking spray, then pour in the batter, smoothing it out with a spatula.
The final step involved melting 100g of chocolate on the hob and blending it with coconut milk to create a smooth glaze. This glaze was then drizzled over the cake batter before being put in the fridge.
There’s no need to cover the cake; simply lay it flat on a fridge shelf for roughly six hours, or leave it overnight until it’s fully set. To serve, sprinkle orange zest on top for an extra kick, but it would also pair well with cream and fresh berries or another citrus peel.
Phoebe was blown away by the result: a creamy, two-tone pudding with a coconut frosting glazing the base. Although cutting it neatly was a bit tricky, this dessert is a must-try for any chocoholic.
She said the flavour was sweet and rich without leaving a sickly aftertaste, making it really moreish, and there was no hint that it was made from sweet potatoes.
