Guilt-less Desserts & Treats for your Family
Thank you to all of you for supporting Mummy Made.It. Today marked a new milestone for our little website; 5000 likers on Facebook! Woo hoooo!!
To celebrate this milestone I have created the most bizarre dessert on Mummy Made.It so far.
Is it Dessert?
Is it Dinner?
No it’s Dinnert.
Dinnert is a dessert that contains enough dinner ingredients that having 2 pieces can constitute as a 2 course meal. This Sweet Potato, Chocolate Bacon Layer Cake is bizarrely awesome. It’s not overly sweet and has a tasty crunch of candied bacon and cookie crumbs. Before you screw your nose up at the odd mix let me tell you about the Chocolate Spice Cream. My love for Whipped Coconut Cream is well noted and this Chocolate Spice Cream is the icing on the cake! It helps to bring the sweet potato cake and custard together. Did you know that Sweet Potato and Chocolate go so well together?! I do thanks thanks to my manic like obsessions (case in point, this other epic dessert).
There are many elements to this cake but none are too scarey…unless you count candied bacon as terrifying! The cake is a simple sponge cake cooked long and flat rather than in a normal cake tin. A smaller tin is used to cut the layers and then the cake is formed within the springform tin walls. The custard is made using loads of sweet potato and set using gelatin. Don’t worry if it’s a little bit lumpy; the blender can fix all sorts of lumps and bumps. The Spiced Chocolate Cream is like a light tasty mousse and you’ll struggle not to eat it all before the cake is made. The chocolate crumbs are tasty morsel of cookies and the candied bacon is an easy to bake treat. My advice; make all the elements at the same time and then assemble when cooled. Make sure this Sweet Potato, Chocolate and Bacon Layer Cake has at least 12 hours before serving. I like to leave mine in the freezer for a few hours (or even overnight) so the layers are well set.
Tips: Make sure you have at least 2 cans of Coconut Cream/Milk in the fridge overnight to seperate the thick cream from the water. Only use the thick cream. Making sweet potato puree is easy. Check out this for details.
Thank you for supporting Mummy Made.It. My passion is to help you make healthier decisions by inventing recipes that allow you to still have your cake and eat it too… only these cakes are much better for you!
- (All recipes below)
- 1 Sweet Potato Sheet Cake
- 1 serve Sweet Potato Custard
- 1 serve Chocolate Spice Cream
- 1/4 cup Chocolate Crumbs
- 1 serve Candied Bacon Sprinkle
- 3/4 Cup plus 1 Tablespoon Coconut Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 6 Eggs
- 1/2 Cup puréed roasted Sweet Potato (to cook sweet potato; place whole and unpeeled in a moderate oven for 60 minutes or until soft in the middle. When cooled; cut in half length ways and scoop out the cooked sweet potato)
- 1/3 Cup plus 1 Tablespoon Maple Syrup or Rice Malt Syrup
- 3/4 Cup minus 1 Tablespoon Milk (of choice)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Nutmeg
- 170 grams Sweet Potato, measured after cooking (to cook Sweet Potato; place whole with peel on in a moderate oven for 1 hour or until soft on the inside. When cool remove peel and use)
- 1/3 Cup Milk (of choice)
- 3 Egg Yolks
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 3/4 Cup Coconut Cream (thickened part of opened can of cream/milk which has been in the fridge overnight)
- 2 teaspoons Gelatine
- 2 Tablespoons Water
- Makes 1/4 Cup
- 1/4 Cup Almond Meal
- 1 Tablespoon + 1/2 teaspoon Arrowroot
- 1/3 Cup Cocoa
- 1 1/2 Tablespoons Maple Syrup
- 1/2 Teaspoon Salt
- 1 Tablespoon Coconut Oil, melted
- 1/2 teaspoon Vanilla Extract
- 3 teaspoons Maple Syrup
- 3 slices/rashers Bacon
- 1 can Coconut Cream (400ml Can), can opened and left in the fridge overnight
- 2 Tablespoons Cocoa
- 1 1/2 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 2-3 teaspoons Mixed Spice
- This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin.
- Take the bottom of the chosen tin and cut 2 circles from the sweet potato sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
- Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
- Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be more layers on top and it will never be seen.
- Spread 1/2 of the Sweet Potato Custard evenly over the cake to the sides if the tin.
- Sprinkle 1/3 of the Chocolate crumbs and Bacon sprinkle over the custard.
- Place the cake in the fridge for 30 minutes to allow the custard to set (this prevents the Chocolate cream from spreading into the Custard).
- Spread 1/2 a cup of Chocolate cream evenly over the Custard to the sides of the tin.
- Place a piece of cake on top of the chocolate cream (keep the best circle of cake for the top layer).
- Repeat the process again as above.
- Place the best circle of a cake on top of the Chocolate cream and spread the remaining Chocolate Cream on top; smoothing it out.
- Sprinkle some Bacon Sprinkles and Chocolate Crumbs on top of the cake for decoration.
- Place the cake in the freezer for a minimum of 5 hours (you can leave it there for up to 1 day). This helps to set the layers of the cake.
- Remove the cake from the freezer and allow it to defrost either in the fridge or at room temperature (not if it's a hot day) for at least 5 hours.
- Slice the cake into pieces and serve.
- Store the cake in the fridge after serving.
- Preheat the oven to 175C/350F.
- Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the springform tin you will be using. The rest if the circles will be made from the left over cake).
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
- Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
- Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Add the sweet potato.
- Whilst still whisking, pour the milk into the egg mixture.
- In a separate bowl, lightly whisk the coconut flour, baking powder and bicarb soda and nutmeg together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
- Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients (no more than 30 seconds).
- Pour the cake mixture into the prepared tin and bake for 17-18 minutes, or until cooked through.
- Remove from oven and allow to cool in the tray.
- Place the mashed Sweet Potato, milk, egg yolks, maple syrup and vanilla in a saucepan and stir until combined.
- Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly.
- Whilst the mixture is heating in the saucepan, sprinkle the Gelatine over the water in a small bowl. Allow to sit and thicken.
- Take the custard off the heat and stir in the cream until combined.
- Place the custard and the gelatine mixture into a kitchen blender and blend until no lumps remain and it is silky smooth.
- Alternatively, this can be done with a hand blender in the saucepan.
- Allow the mousse to cool slightly before using.
- It may need to be whisked by hand before using in the layer cake if it has gone lumpy or set too much.
- Preheat the oven to 150C/300F.
- Line and grease a baking tray.
- Combine the almond meal, arrowroot, cocoa, maple syrup and salt in a bowl of a kitchen stand mixer and mix on low until mixed together (alternatively do this by hand and use your strong biceps).
- Add the coconut oil and mix until combined.
- The mixture will form small clumps, similar to a crumble mixture, rather than a normal doughy mixture.
- Spread the mixture over the baking tray and bake for 15-20 minutes, or until crispy (but not burnt!).
- Allow the crumbs to cool on the tray. Break up the crumbs into small pieces if they have stuck together.Wait to cool completely before using.
- Store in an air tight container if not using straight away.
- Lay the bacon on a bench and brush each slice with maple syrup.
- Place the maplefied bacon in a plastic bag and place in the fridge overnight.
- Preheat the oven to 175c/350F.
- Remove the bacon from the fridge and lay on a baking tray.
- Bake the bacon for ?? Or until crispy (but not burnt).
- Allow the bacon to cool before breaking into small 'crumble' pieces.
- Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). This should measure approximately 1 1/2 cups of unwhipped cream.
- Discard the watery remains from the can.
- Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
- Shift the cocoa and mixed spice over the cream and whip until incorporated.Store the cream in the fridge.
- The cream will thicken in the fridge.