Preheat oven to 175C/350F. Take an 8 inch (20cm) Square cake tin and line it with baking paper. Make sure the paper is long on 2 of the sides to help remove the cake once the sauce has been added.
Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
Add the purred sweet potato, maple syrup, milk and vanilla extract and continue to mix until combined.
Add the dry ingredients into the wet ingredients.
Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
Pour the batter into the tin and smooth out the top. Bake for 30-35minutes or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool in the tin for 30 minutes and make the Chocolate Fudge Sauce.
After 30 minutes take the end of a wooden spoon and 'poke' holes in the cake at regular intervals (I did 4 or 5 rows of 5 holes; so 16-20 'pokes'). Do not make the holes too close together and do not push too far down; about 1/2 way is right.
Pour 1 Cup of Chocolate Fudge Sauce over the Cake and spread it over the top and into the holes. Allow the cake to sit for 30 minutes.
Take 1/4 Cup of Chocolate Fudge Sauce and spread it over the cake, making sure the poke holes are full. Allow the cake to sit for 30 minutes. Keep the remaining sauce for serving.
Remove the cake from the tin using the longer edges of baking paper and place ona serving tray.
Spread the Chocolate Frosting over the top of the cake. Top with Chocolate decorations (or Easter Eggs- both totoally optional) and drizzle the remaining sauce on top of the cake.
Serve and devour!
The cake does not need to be kept in the fridge, unless it is a hot day, but it can be. The Chocolate Decorations (as they made with Coconut Oil) will soften unless they are kept in the fridge.