Chocolate Potato Cake
Submitted by TuffyLou
Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
55 minPotatoes in a cake? Before you raise an eyebrow, know this: bakers have been sneaking mashed potatoes into chocolate cakes for over a century, and for good reason.
The riced potatoes melt right into the batter, creating a crumb so moist and tender it practically dissolves on your tongue. You’d never guess the secret ingredient, but you’d absolutely notice if it were missing.
This is a proper two-layer affair. Melted unsweetened chocolate gives it a deep, honest cocoa flavor, and the layers get filled with billowy whipped cream before the whole thing gets blanketed in chocolate frosting.
It’s vintage baking at its sneaky, brilliant best.
Pro Tips
- Rice the potatoes while they’re still hot for the smoothest texture; cold potatoes will leave lumps
- Make sure the potatoes are thoroughly dried after draining, because extra moisture will throw off the batter
- Alternate adding the dry ingredients and potato mixture in small batches to keep the batter light and even
- Line the cake pans with wax paper for a clean release every time
Ingredients
Directions
Cook potatoes in small amount of boiling water until tender.
Drain well and shake pan over low heat to dry potatoes thoroughly.
Force hot potatoes through a sieve or ricer.
Combine 1 cup of the potatotes with milk; set aside.
Sift flour, baking powder and salt together.
Cream shortening; beat in sugar gradually until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla and melted chocolate.
Add dry ingredients in 4 parts and potato mixture in 3 parts alternately to creamed mixture.
Beat only until smooth after each addition. Spread batter in 2 greased and waxed paper-lined 9-inch cake pans. Bake in preheated 350℉ (180℃) oven for 45 minutes or until cake tests done. Remove from oven and let stand in pans for 10 minutes. Remove from pans and cool. Fill with whipped cream and frost with chocolate frosting.
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