Marble cakes were first made in Germany in the early 19th century. Marble cakes are created by taking two different color cake batter, one light and one dark and gently intertwining the batters, swirling them together in a cake pan before putting into the oven, while baking the cake the batter create marble effect. Today most marble cakes use a vanilla and chocolate batter. Originally they were made with a molasses batter and marbled with a coffee or lemon batter.
I’m very excited to try this marble cake recipe using two of my all-time favorite foods, sweet potatoes and chocolate. It’s adapted from The Victory Garden Cookbook, by Marian Morash and using American Heritage Chocolate Drink Mix.
Marble Chocolate Sweet Potato Cake
½ cup American Heritage Historic Chocolate Drink Mix
1 tsp. Coconut oil
3 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 t. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tsp. salt
2 cups mashed cooked sweet potatoes—about 18 oz. of purée (see note)
1 1/2 cups vegetable oil
1 1/2 cups sugar
1 tsp. vanilla
4 large eggs, at room temperature
Preheat oven at 350 degrees. Bake for 70 minutes
Butter and flour a 10-inch tube pan or 2 8-cup loaf pans. Set aside.
Whisk the dry ingredients together in a large mixing bowl and set aside.
In a stand mixer, using the whisk attachment beat the sweet potatoes, sugar, oil and vanilla at medium speed 4-5 minutes until very smooth and glossy. (Or, whisk by hand in a large bowl).
While mixing the sweet potato puree, melt the American Heritage Historic Chocolate Drink and coconut oil in a small sauce pan over a med heat for 1 minute. Stir and set aside to cool.
Whisk in the eggs one at a time to the sweet potato puree making sure each egg is fully incorporated before adding the next. By hand, fold in the dry ingredients.
Scoop one third of the batter (about 2 cups) into a separate bowl and quickly stir in the chocolate.
Place the batters in the pan(s), alternating as for a marble cake.
Then, with the end of a wooden spoon or the blade of a table knife, gently draw swirls through the batter to marbleize it. Don’t over mix or you won’t have a marble affect—two, zig-zag passes through the pan should be sufficient.
Bake in a 350° oven for 70 minutes until the cake springs back and a toothpick inserted in the center comes out clean—about an hour for the loaves and an hour and 10 minutes for the tube cake. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust the cake with confectionary sugar or Frost using the American Heritage Cream Cheese Frosting. (Follow link for recipe)_
Note: You will need about 2 lbs. of sweet potatoes to produce 2 cups of purée. Roast the sweet potatoes in a 400° oven. Prick the sweet potatoes in several spots with a fork or paring knife and transfer to a baking sheet. Bake until easily pierced with the tip of a knife, about 40 to 60 minutes—the potatoes will have begun to ooze a bit of sugary syrup when they are fully cooked. When cool enough to handle, cut open the sweet potatoes and scoop out the flesh. Purée in the food processor, or press the flesh through a sieve or mesh strainer. A sweet, orange fleshed variety of sweet potato (like Garnet, Jewel or Beauregard) will give the best result for this cake .
I never would have guessed that chocolate and sweet potato would taste sooooo good together. The cake is moist, you can taste the sweet potato and you can taste the chocolate. It’s delicious. Your holiday guests will be thankful for this sweet versatile orange vegetable swirled with American Heritage Chocolate.
May the spirit of Thanksgiving leave you overstuffed with both food and joy!
From all of us at Captain Jackson’s Historic Chocolate Shop,_
To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at: http://old-north-church-gift-shop.myshopify.com/