Easter Chocolate Cakeback to main
Follow the bunny, he has the Chocolate
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Preheat the oven to 180°C. Peel the cooked sweet potatoes, place them in a bowl and mash them with a for. Add the dry ingredients, then the wet ingredients and mix well. Divide the batter into three silicon baking trays and bake for about 25 minutes. Take the cakes out of the oven and let them cool off completely.
In the meantime, prepare the frosting. Pit and peel the avocados and place them into a blender. Add the rest of the ingredients for the frosting and mix until you have a thick cream.
Turn over one cake to a plate and distribute 1/3 of the frosting on it. Place the second cake on top and add frosting. Place the third cake on top and distribute the rest of the frosting on it. Eat the cake directly or store it in the fridge for up to two days.