Chocolate Potato Cake

Your guests will never expect the secret ingredient
Chocolate Potato Cake

This chocolate cake is unbelievable.

Mashed potatoes surprisingly make this decadent chocolate cake even moister. This surprise ingredient will give your cake a leg up over anyone else's, and everyone will be dying to know what your secret is. This recipe is courtesy of Potato Goodness.

12
Servings
292
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup sugar
  • 1/2 Cup canola oil
  • 2 large eggs
  • 1/2 Cup cold, plain, mashed potatoes
  • 1 Cup all-purpose flour
  • 1/3 Cup unsweetened cocoa powder
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon baking soda
  • 1 Pinch of nutmeg
  • 1 Pinch of salt
  • 1/2 Cup buttermilk
  • Confectioners sugar for dusting cake

Directions

Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan and line the base with wax or parchment paper.

Whisk together sugar, oil, and eggs in a large mixing bowl. Whisk in potatoes. Stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg, and salt in another bowl. Alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients and stirring with a spoon or rubber spatula.

Spoon the batter into the prepared pan. Bake until the top springs back when touched lightly, 30 to 35 minutes. Let cool on a rack for 10 minutes. Invert the cake onto a rack and let cool thoroughly. Transfer to a plate and sift confectioners sugar over top.

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
34g
26%
Protein
4g
9%
Vitamin A, RAE
5µg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
22mg
2%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Folate, total
48µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
8mg
3%
Niacin
2mg
14%
Phosphorus, P
79mg
11%
Selenium, Se
10µg
18%
Sodium, Na
144mg
10%
Water
10g
0%

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.