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Chocolate mashed potato cake
Mashed potatoes might seem like they would be counterintuitive to making a light and fluffy cake, but many chefs, including Martha Stewart, swear by the technique. Potatoes work so well to give cakes a good consistency and moisture because they are almost entirely made of starch and water.
YIELDS
6
TO
8
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch fine sea or kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon ground ginger
- 1/2 cup vegetable oil of choice
- 1/2 cup unsalted butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 1 cup plain mashed potatoes or 11/2 cups cooked cubed potatoes
- 2 teaspoons vanilla extract
- 1 cup milk or unsweetened plant-based alternative
- 3-4 cups icing of choice or sweetened whipped cream
Directions
- Preheat oven to 350°. Line 2 or 3 (8-inch) round baking pans with parchment paper circles on the bottom, making sure to grease the sides lightly.
- Mix flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a stand mixer fitted with the paddle attachment, beat oil, butter and sugar at medium speed until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition.
- In a blender, blend potatoes with milk and vanilla extract until smooth.
- Alternating, in additions, the milk/potato smoothie with flour mixture into the butter/sugar mixture until all combined. You may have to scrape down the sides of the bowl a couple of times. Divide batter and spread evenly into prepared pans.
- Bake for 30 -35 minutes or until a wooden pick inserted in the centers comes out clean. If using three pans, bake time may be shorter. Let cool in pans for 10 minutes; remove and let cool completely on a wire rack.
- Ice with your favourite icing or sweetened whipped cream, and decorate as you wish. Enjoy!
TIP: For Mocha, replace two tablespoons of coffee or brewed espresso with two tablespoons of milk.
TIP: For Peppermint, add two teaspoons of mint or peppermint extract and omit cinnamon and ginger.
