I made a 2-ingredient sweet potato chocolate cake and was surprised by one thing

Many recipes claim to have a minimal ingredient list, but this one truly is as straightforward as it sounds. Initially shared by Instagram content creator Kelsi Boocock (@healthykelsii), the chocolate dessert is effectively a baseless cheesecake with a thick, creamy consistency. Her two-ingredient recipe utilises sweet potato and dark chocolate to whip up a uniquely rich yet sweet pudding that sets in the fridge.

Upon discovering this simple dessert, I decided to test its ease of preparation at home. The ingredients are not only easy to source but also quite affordable, making this an excellent budget-friendly dish. As for the results, one thing really surprised me - and also tempted my four housemates to indulge in this unique dessert.

Sweet potato and chocolate aren't a new combination; in fact, they're a popular baking duo for making other fudgy bakes like brownies.

But unlike many brownie recipes, this cake doesn't need anything added to it to change the texture. It's all about blending, melting, and setting the mixture.

The dessert's base consists of two large sweet potatoes and 200g of dark chocolate. An optional topping consists of 100g of dark chocolate and half a cup of coconut milk, which is approximately 120ml.

I purchased the ingredients from my nearest supermarket, Lidl, for roughly £4. The cake comfortably serves 12-16 people, which equates to a mere 33p per portion.

A word of advice to anyone making this cake is that if you're going to splurge on any of the ingredients, make sure it's the chocolate. The high cocoa content is crucial for the flavour and texture of this cake, so avoid the super cheap blends that are full of fat and oil.

Opt for one with 70-85% cocoa solids for the best results.

A blender or food processor is crucial for this recipe, but it's the only equipment required to ensure the cake has a perfectly smooth texture when sliced. In my experience, this cake doesn't disappoint if you leave it ample time to set; it really is a thick yet silky delight.

Method

I used a standard-size round cake tin, but any shape would suffice as long as the cake is relatively flat and not too thick, as this would significantly extend the chilling time.

Next, I measured out the chocolate and placed it in a heatproof glass dish over the pan of simmering potato water to melt.

This process took only a few minutes. After that, I transferred the melted chocolate and sweet potatoes to a blender.

The fact that the potatoes and chocolate were still warm when blended didn't pose an issue.

However, it was crucial that the potatoes were chopped into very small pieces to ensure they blended smoothly, leaving no lumps behind.

Once blitzed, the mixture took on the appearance of a thick, chocolatey cake batter, ready to be chilled. I prepared a cake tin by spraying it with low-calorie cooking spray, then poured in the batter, smoothing it out with a spatula.

The final step involved melting 100g of chocolate on the hob and incorporating the coconut milk, creating a silky glaze. I drizzled this over the cake batter before refrigerating it.

There's no need to cover the cake; simply place it flat on a fridge shelf for approximately six hours, or leave it overnight until fully set.

I was astounded by the outcome: a creamy, two-tone pudding with coconut frosting glazing the base. Although slicing it neatly proved slightly challenging, this dessert is a must-try for any chocolate aficionado.

To serve, I sprinkled some orange zest on top for an added zing, but it would also complement well with cream and fresh berries or another citrus peel.

The taste was sweet and rich without leaving a cloying aftertaste, and there's no hint that it's crafted from sweet potato.

If I were to bake the cake again, I'd incorporate a biscuit base for varied texture, but the dessert is already a head-turner in its own right and looks quite spectacular when sliced.