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Chocolate Potato Cake

Indulge in Moist Chocolate Potato Cake: A Surprising Delight

Discover the unexpected delight of Chocolate Potato Cake, where creamy mashed potatoes meet rich chocolate for a moist and indulgent dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Butter Make sure it’s softened for easy creaming.
  • 1 cup Sugar Try using raw sugar for a rustic touch.
  • 3 large Eggs Using room temperature eggs enhances emulsification.
  • 1 cup Cold Mashed Potatoes Avoid adding milk or butter to the potatoes.
  • 1 teaspoon Vanilla Extract Feel free to substitute with peppermint extract for a minty twist.
  • 1.5 cups All-Purpose Flour Substitute with a gluten-free flour for a gluten-free option.
  • 0.75 cup Baking Cocoa Use unsweetened cocoa for the best results.
  • 1 teaspoon Baking Soda Check that your baking soda is fresh to ensure proper rise.
  • 0.5 cup Milk Consider using a non-dairy alternative if needed.
  • 1 cup Chopped Walnuts/Pecans Omit or replace them with dried fruits or chocolate chips for a nut-free option.
For the Icing
  • 0.5 cup Butter Use unsalted for better control over sweetness.
  • 0.5 cup Brown Sugar Dark brown sugar intensifies the flavors even more.
  • 0.25 cup Evaporated Milk Can be swapped with coconut milk for a different flavor profile.
  • 2 cups Confectioners’ Sugar Sift before using to avoid lumps.
  • 1 teaspoon Vanilla Extract Don't hesitate to use pure extract for the best taste.

Equipment

  • electric mixer
  • Mixing bowls
  • Spatula
  • 9-inch round cake pans
  • Wire racks
  • Saucepan

Method
 

Steps
  1. Begin by creaming softened butter and sugar together in a large mixing bowl using an electric mixer. Beat on medium speed for 5-7 minutes until the mixture is light and fluffy.
  2. Add the eggs one at a time to the creamed mixture, mixing well after each addition.
  3. Gently fold in the cold mashed potatoes and vanilla extract into the batter using a spatula.
  4. In a separate bowl, whisk together the all-purpose flour, baking cocoa, and baking soda until well combined. Gradually add this dry mixture to the wet ingredients, alternating with the milk.
  5. If using, gently fold in the chopped walnuts or pecans into the batter.
  6. Pour the cake batter evenly into two greased 9-inch round cake pans. Bake in a preheated oven at 350°F for 25-30 minutes.
  7. Once baked, remove the pans from the oven and let them cool for about 10 minutes. Carefully transfer the cakes to wire racks to cool completely.
  8. In a saucepan, melt butter and brown sugar over medium heat, stirring until the mixture is smooth. Add evaporated milk, bringing it to a boil while stirring continuously.
  9. Once the cakes are completely cool, spread a layer of icing between the two cake layers. Then, generously ice the top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure your eggs and butter are at room temperature for better emulsification. Allow the cakes to cool completely before icing to avoid melting your frosting.

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