Sweet Potato Cake With Chocolate Cream Cheese Frosting
2 mediums or 1 large sweet potato (about 12 ounces)
3 teaspoons baking powder
1/4 teaspoon ground cloves
5 eggs, separated
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 cups milk
10 ounces cream cheese, at room temperature
1 box (16 ounces) confectioner's sugar, sifted
1 1/2 ounces unsweetened chocolate, melted and cooled slightly
Orange Cream Filling:
1 cup sweetened cream cheese and butter mixture, reserved in step 2 of the 2 tablespoons frozen orange juice concentrate, thawed
1/4 teaspoon orange extract
Preheat the oven to 400 degrees. Prick the sweet potatoes in 2 or 3 places, set in a small baking dish, and bake for 1 hour, or until the potatoes are very soft and their juices are oozing. Remove from the oven and let cool slightly. The batter comes together more easily when the potato puree is warm.
Reduce the oven temperature to 350 degrees. Butter the bottoms and sides of three 9-inch round pans. Line with rounds of parchment or waxed paper and butter the paper.
In another large bowl, combine the sweet potato puree, softened butter, vanilla, and the remaining 2 cups sugar. Beat until the mixture is light and fluffy. Add the egg yolks one at a time, beating well and scraping down the sides of the bowl after each addition. With the mixer on low speed, add the dry ingredients and milk alternately in 2 or 3 additions, beginning and ending with the dry ingredients. (If using a hand mixer, you'll probably need to use medium-low speed.)
Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick stuck in the center comes out clean and the cake is beginning to pull away from the sides of the pan. Let the layers cool in their pans for 10 minutes. Then turn out onto wire racks, peel off the paper liner, and let cool at least 1 hour.
To assemble the cake, put one layer, flat side up, onto a cake stand or serving plate. Fit a pastry bag with a 1/2-inch plain tip and fill with about 1 cup of the Chocolate Cream Cheese Frosting. Pipe a border around the top edge of the cake to create a rim. Fill the center with half the Orange Cream Filling, smoothing it to the chocolate border. Place a second layer on top of the filling, and pipe a border of frosting around it. Fill with the remainder of the filling, again smoothing it to the border. Place the third layer on top of all and use the rest of the frosting to cover the sides an top of the cake.