It's International Chocolate Cake Day and so we're celebrating with... you guessed it, chocolate cake! These individual chocolate sandwich cakes are super gooey, indulgent and everything you would ever look for in a delicious sweet treat.
Bake your sweet potatoes for about 40 minutes (depending on your oven) until very soft and well-cooked Once cool enough to touch, peel of the skin and place into your food processor and blend until smooth.
Preheat oven to 160c and grease a small muffin tin with the oil of your choice - be generous with this so they don't stick.
Add in your chocolate to the blended sweet potato, cut up into small chunks, and blend in, allowing the chocolate to melt.
Whisk the eggs, sweetener and vanilla extract in a separate bowl. Add this mixture to the sweet potato and chocolate and beat well. Next, add in the cinnamon, ground almonds, cocoa, protein powder, baking powder.
Spoon your mixture into the muffin tin to make about 10 small, relatively flat cakes (be aware that they won't rise a great deal). Bake for 30-35 minutes or until a knife comes out clean. Allow to cool on a wire rack.
If wanting to ice your cakes and make them into individual sandwich cakes, mix your greek yogurt with about 2 tbsp of chocolate protein powder and stir together well until you get a thick, ice-able texture.
Trim the cakes if needed to make the tops flat, and then spread the icing on to one cake before sandwiching another on top. Repeat!