One of the simplest, most nutrient-rich chocolate cakes you can make, this no-bake mousse cake comes together with just a few ingredients, and is truly delicious! The creamy base is made from a blend of sweet potato, chocolate, and nut butter, and is topped with a quick, rich ganache.
I especially love to make this during the autumn months when sweet potatoes are in season, and in February around Valentine’s Day when all things chocolate are a must!
Simple Sweet Potato Chocolate Mousse Cake with Chocolate Coconut Ganache
This nutrient-rich mousse cake comes together with just a few ingredients, and is truly delicious! The creamy base is made from a blend of sweet potato, chocolate, and nut butter, and is topped with a quick, rich ganache!
Ingredients
Mousse Cake:
- 2 large sweet potatoes baked and peeled (about 2 cups sweet potato flesh)
- 8 oz. semisweet or dark chocolate melted
- 1/2 cup cashew butter or nut/seed butter of choice
- A pinch of sea salt
Chocolate Ganache:
- 1 cup semisweet or dark chocolate chips
- 3/4 cup coconut milk from a 13.5 oz. can
- 1 tbsp pure maple syrup
Instructions
- Grease an 6 or 7-inch circular springform pan with oil or cooking spray.
- For the cake, add the sweet potatoes, melted chocolate, nut/seed butter, and pinch of salt to a food processor or high-speed blender and blend until fully smooth, pausing and scraping down the sides as needed. Pour into the prepared pan and place in the refrigerator for about an hour to firm up.
- For the chocolate ganache, place the chocolate chips in a bowl. Simmer the coconut milk with the maple syrup on the stovetop until hot, then pour over the chocolate chips. Let it sit for a few minutes, then stir everything together until smooth and all of the chocolate is melted. Allow the ganache to cool and thicken a bit, then pour it over the mousse cake in the pan. Place back in the refrigerator for at least 2 hours to solidify, then release the springform sides of the pan, slice the cake, and enjoy!
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