It’s a celebration cake, that shows how, with a little nifty engineering of ingredients, we can absolutely enjoy such lovely things whilst being conscious of what we are consuming.
Preheat your oven to 350°F/175°C/Gas Mark 4. Lightly grease 3 8" cake tins then sprinkle in some cacao powder, turn & tap the tin to fully coat the inside with the cacao.
Add the milk to a jug with the lemon juice & leave to one side for 10 minutes.
Add all the dry ingredients to a large bowl, whisk to combine.
Then add the sweet potato & milk, fold together then whisk in the eggs.
Spoon 1/3 of the mix into each tin, or if you only have 1 do one at a time. Bake in the centre of the oven for 25-28 minutes until risen & firm when pressed.
Leave to cool for 5 minutes then turn out onto a piece of parchment paper on a wire rack.
To make your ganache heat the coconut milk until just simmering, pour over the chocolate in a bowl, whisk until smooth, add vanilla & pop in the fridge until cold & firm.
To assemble layer cake with ganache then cover the whole cake with a thin coating. If you want to pipe rosettes around the top go ahead or just leave it smooth.
Pop in the fridge to firm up, it’ll last 5 days in the fridge so you can make it in advance. And that’s it!