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Preparation time
Total time
1h 0min
12 portion(s)


Sweet Potato Cake

  • 250 g sweet potato
  • 200 g white chocolate
  • 150 g Butter
  • 30 g water
  • 300 g Dark Brown Sugar
  • 250 g Self Raising Flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder

White Chocolate Ganache

  • 110 g white chocolate
  • 60 g cream

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Recipe's preparation

  1. Chop potato 5 sec/sp 7. Scrape down sides and add water.  Cook 3min/varoma/sp 1.

    Blend 10 sec/sp 7, scrape sides, blend again 10 sec/sp 7.

    Add chocolate, butter and sugar and cook 6 min/90 deg/sp 1.

    Add flour, eggs, vanilla and baking powder then mix 10 sec/sp 4.

    Pour into prepared cake tin and cook 45 min at 175 degrees  until skewer comes out clean.


  2. Ganache
  3. Grate chocolate 10 sec/sp 7.

    Add cream and melt 3 min/50 deg/sp 2

    Pour straight over cooled cake or allow ganache to cool then spread over cake.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Sweet Potato Caramel Mud Cake



  • 27. March 2024 - 14:07

    What an amazing recipe! I used pumpkin as I didn't have sweet potato and it was perfect. Topping it with the white chocolate ganache makes it extra decedent and delicious.
    This will be in my regular rotation now!

  • 11. November 2023 - 21:40

    Definitely can freeze. I freeze it often to decorate later when I need it.

  • 11. November 2023 - 14:02

    reading through all the comments, reducing the sugar seems to be the go....everything else sounds perfect... now my question.... would it be possible to freeze this cake ? would love to make this cake for an upcoming birthday, but busy with work, so if i could make it over the weekend and freeze for later in the week, that would be perfect.... without the ganache of course...that could be made in the morning.... any help would be greatly appreciated

  • 30. January 2023 - 19:30

    This is my family's favourite birthday cake. I substitute Caramilk chocolate for the white. Everyone raves!!
    Thank you

  • 30. January 2023 - 08:01

    Sous-vide"Sous-vide" Sous-vide"Sous-vide" Rachelleyshell: I made this gf and df it was divine. I don't use nuttlex but their is coconut oil as an option or light olive oil /macadamia is also nice and light in fragrance.

  • 29. January 2023 - 13:42

    Excellent recipe

  • 18. September 2022 - 07:26

    This cake is absolutely divine. I made two batches, I used a 23cm cake tin for each and once cooled I filled with caramel buttercream and toffee sauce. An absolute hit!! Highly recommend.

  • 9. June 2022 - 09:41

    Has anyone made this dairy free using nuttelex and omitting the white chocolate? Thanks!

  • 4. October 2021 - 14:26

    I've made this a couple of times and my middle always sink. Can someone please advise if this temperature is correct at 175 FAN FORCE

  • 20. July 2021 - 11:05

    Hi guys,
    just curious if anyone has tried this recipe with pumpkin instead of sweet potato and if it worked well or not? TIA 😊

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