Friday, April 2, 2010

Muirin's Chocolate Potato Cake

Muirin's Chocolate Potato Cake

This is a very rich, moist chocolate cake, topped with a thin layer of chocolate icing. Use a good quality plain chocolate for best results and serve with whipped cream.


1 cup caster sugar
240g butter
4 eggs, separated
275g plain chocolate
75g ground almonds
1 3/4cups mashed potato
2 cups self-raising flour
1 tsp ground cinnamon
3 tblsp milk
whipped cream, to serve


Preheat the oven to 180°C. Grease and base line a 23cm round cake tin with greaseproof paper.

Cream the sugar and 225g of the butter together until light and fluffy. Beat in the egg yolks one at a time.

Chop or grate 175g of the chocolate and stir into the cake mixture with the ground almonds.

Push the mashed potato through a sieve and stir it into the creamed chocolate mixture.

Sift the flour and cinnamon together and fold into the mixture with the milk.

Whisk the egg whites until stiff, but not dry, and fold into the mixture.

Spoon into the lined tin and bake for 1 1/4 hours.

After 45 minutes, cover with greaseproof paper.

Allow the cake to cool slightly in the tin, then turn out and cool on a wire rack.

Meanwhile, break up the remaining chocolate into a bowl and stand it over a saucepan of hot water.

Add the remaining butter in small pieces and stir well until smooth and glossy.

Trim the top of the cake so that it is level and smooth over the chocolate icing.

Leave to set. Serve with whipped cream.


The BEST chocolate cakes are made with potato!!! But make sure the mash is not runny, it's best just to mash using the least amount of milk or butter possible. Better still, without anything extra.

1 comment:

Barb said...

Looks delish! what girl does not love chocolate and potatoes! I can't wait to try this.