Ingredients

• 1/2 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 orange, zested and juiced
• 1 cup pureed yams or 1 (15-ounce can) yams, drained and pureed
• 3 tablespoons sour cream
• 2 cups flour plus 2 tablespoons
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Salt
• 3 tablespoons unsweetened cocoa
• Pinch of cayenne pepper
• 3 tablespoons hot water

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Instructions

1. Special equipment: 1 1/2-quart glass loaf pan
2. Preheat the oven to 350 degrees F and grease a 1 1/2-quart glass loaf pan. In a large bowl, using a mixer, cream the butter with sugar at high speed until fluffy and pale yellow, about 5 minutes. Add in the eggs, vanilla, and orange zest. Mix in the yams, sour cream and orange juice. In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon salt. Slowly mix in the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Spoon out 1/3 of the cake batter and place in a small bowl. In a small measuring cup, make a thin paste of the cocoa, cayenne, and hot water, stirring until smooth. Pour into the small bowl of cake batter and stir just until well mixed. Pour half the (non-chocolate) yam batter into the prepared loaf pan. Spoon on the chocolate batter, and then finish by pouring the remaining yam batter on top. Use a butter knife to cut through the cake to create a marbling effect. Bake until the cake is firm and toothpick comes out clean, 55 to 60 minutes. Cool before slicing.