The present utility model discloses a process of making a chocolate-based confection using Sweetpotato (Ipomoea batatas) flour, comprising the steps of blending of wheat flour, sweetpotato flour, sugar, cocoa powder, salt, and leavening agents to produce a blended dry ingredients; mixing, in a separate bowl, of butter and egg to produce an egg butter; mixing of the egg butter and the blended dry ingredients until a homogenous batter is achieved; placing the batter into a baking tray; baking the batter in an oven having 160°C-180°C temperature for 45-90 minutes to result in a chocolate-based confection; and cooling of the chocolate-based confection at room emperature for 10 to 20 minutes. Said confection comprises 10.15-10.20% by weight of sweetpotato flour. The resulting product obtained by the process offers a delicious and potentially gluten-free alternative to traditional chocolate cakes.