Chocolate Potato Cake

"Chocolate mud cake is always a winner! In this recipe, using potatoes instead of flour gives the cake a rich,...
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Chocolate Potato Cake
The New Nordic/Simon Bajada
Chocolate Potato Cake

"Chocolate mud cake is always a winner! In this recipe, using potatoes instead of flour gives the cake a rich, luxurious consistency. It is not traditional but, in the new Nordic style, makes great use of the region’s most beloved vegetable. Fans of dark chocolate will particularly enjoy this cake because it’s loaded with bitter cocoa — make sure you use top quality cocoa powder though, as there’s no disguising an inferior product. The potatoes will help the cake keep moist for at least a day or two after baking." — Simon Bajada, author of The New Nordic: Recipes from a Scandinavian Kitchen

 

6
Servings
384
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 ½  Cup  (14 ounces) potatoes, skin on
  • eggs
  • 4  Tablespoons  (2 ounces) superfine sugar
  • 1  Teaspoon  baking powder
  • 3 ½  Ounces  (scant ½ cup) unsalted butter, room temperature, plus more for greasing
  • 4  Tablespoons  cocoa powder
  • ¼  Cup  (1 ounce) bread crumbs
  • 2  Tablespoons  confectioners sugar, for garnish
  • 7  Ounces  (scant cup) whipping cream, for garnish

Directions

Boil the potatoes (in their skins) in a large saucepan of water for 10–15 minutes, until soft. Drain the potatoes and then carefully peel away and discard the skins and mash the flesh until very smooth. You can also pass the cooked potatoes through a ricer. Chill in the refrigerator until cool.

Preheat the oven to 300 degrees F.

Whisk the eggs, superfine sugar, baking powder, and butter in a large bowl for about 5 minutes, until pale and fluffy. Add the cocoa powder and whisk for 1 minute more.

Add the cooled potatoes and combine only until the white potato colour is absorbed by the brown. If you over-mix, the starch from the potatoes will make the batter gluey and affect the texture of the cake.

Grease an 8-inch round cake pan with butter and sprinkle the breadcrumbs on the base and along the sides of the pan. Spoon the batter into the pan. It will be thicker than a normal cake batter, so use a spatula to smooth over the surface. Bake the cake in the oven for 40 minutes. It will resemble a classic mud cake. Allow the cake to cool in the tin for 10 minutes, before transferring it to a serving plate.

Sprinkle the cake with confectioners sugar and serve it with whipped cream.

Nutritional Facts

Total Fat
28g
40%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
19mg
6%
Carbohydrate, by difference
30g
23%
Protein
5g
11%
Vitamin A, RAE
59µg
8%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
36mg
4%
Choline, total
6mg
1%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
13µg
3%
Iron, Fe
4mg
22%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
89mg
13%
Selenium, Se
3µg
5%
Sodium, Na
157mg
10%
Water
61g
2%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.