Chocolate Irish Potato Cake
Submitted by davey
Mashed potatoes keep this Irish-inspired chocolate bundt cake unbelievably moist, while Irish cream liqueur and a hit of coffee deepen every fudgy bite. Dusted with powdered sugar for a stunning finish.
YIELD
1 cakePREP
20 minCOOK
50 minREADY
1 hrsHere’s a secret the Irish have known for generations: potatoes make everything better, including cake.
A full cup of mashed potatoes stirred into this batter creates a crumb so tender and moist it practically melts on your tongue.
Melted unsweetened chocolate and instant coffee bring that deep, dark cocoa intensity, and a generous pour of Irish cream liqueur ties it all together with boozy warmth.
Baked in a bundt pan, this beauty needs nothing more than a dusting of powdered sugar to look and taste like a celebration.
Kitchen Tips
- Use leftover mashed potatoes (plain, no garlic or herbs) or make a quick batch from a russet potato.
- Let the melted chocolate cool slightly before adding to the batter so you don’t scramble the eggs.
- The Irish cream liqueur can be swapped for Baileys or any Irish cream brand you have on hand.
- This cake gets even better the next day as the flavors meld, so bake it ahead if you can.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, beat together butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
Beat in melted chocolate, mashed potatoes, and coffee powder until well blended.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, and salt.
Beat into chocolate mixture alternately with Irish liqueur just until combined.
Turn batter into well-greased 12-cup bundt pan.
Bake 45 to 50 minutes or until a cake tester inserted in center comes out clean.
Let cake cool in pan 15 minutes then unmold onto a wire rack and let cool completely.
Sift powdered sugar over top of cake before serving.
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