Few things in life are better than a slice of moist chocolate cake covered in creamy swirls of frosting. And now, thanks to Genevieve Ko, author of Better Baking, we can feel a tad less guilty about having that second slice.
Introducing her two-ingredient recipe for the healthiest (but no less delicious) chocolate frosting that uses—of all things—a vegetable.
What you need: A can of pure sweet potato puree and a block of semisweet or bittersweet chocolate (55 to 60 percent cacao content is best).
What you do: Measure out 10 ounces of the puree and finely chop the chocolate until you have enough to fill 1⅔ cups. Dump the puree into a large saucepan and bring it to a simmer over medium heat, stirring frequently. Remove the pan from the heat before adding thechocolate. Mix everything together until smooth.
Let the mixture cool down to room temperature (it should hold soft peaks when you lift the spoon) before frosting your cake, and then go to town.
Finally—and this is crucial—make sure you lick the spoon afterward so as not to waste a single drop of the stuff. We’re talking frosting, people.