Chocolate Cake Recipe Requires No Oven And Just Two Simple Ingredients To Make

 

This chocolate cake is creamier than most and is made with just two ingredients.

For baking enthusiasts looking for a decadent treat without the lengthy ingredient list, this sumptuous chocolate cake is just the ticket.

Kelsi Boocock, health guru and Instagram sensation (@healthykelsii) shared her

simple dessert online, claiming: "This is quite possibly the best recipe I've made - I can't believe how easy it is!"

 The delectable no-bake cake owes its thick, creamy consistency to luscious dark chocolate and the velvety texture of sweet potatoes.

It lacks the classic crumbs and sponge consistency of a traditional bake, though is reminiscent of a past trend - sweet potato brownies.

Though not the fastest dessert to whip up requiring chill time in the fridge, it promises to quell any sugary craving.

 No-bake chocolate cake recipe

Ingredients

Two large sweet potatoes

200g good quality dark chocolate

The recipe even offers an optional frosting, requiring nothing more than 100g of dark chocolate and half a cup of coconut milk.

To make the cake, first peel the sweet potatoes and chop them into small chunks. Now add them to a microwave container with a little water and heat them until tender.

Alternatively, place the whole peeled potato on a microwave plate for five minutes to cook, rotating them halfway through. When fork tender, chop the potato up into small chunks.

Now set up a heatproof bowl over a pan of boiling water, ensuring it doesn't touch the water underneath.

Break 200g of chocolate into equal pieces for even melting, stirring continuously. Combine it with the cooked sweet potato in a blender when its thick and has a sheen to it.

Blend the mixture to banish all visible potato lumps then take a standard-sized round cake tin and grease it with butter. Finally, line it with parchment paper.

Carefully transfer the cake mixture into the prepared in and level the top with a spatula. If you're adding frosting, make it now by melting another 100g of chocolate in the same bowl used earlier.

Combine the melted chocolate with the cold coconut milk until well combined, then pour this over the cake mixture in the tin.

Place the tin on a flat surface in the fridge to set overnight. The next day, serve up a slice and return the rest to the fridge to prevent it from melting at room temperature.