There have been a number of various chocolate cake recipes that use ingredients that are unconventional and out of the ordinary. One of these unusual ingredients that you can use to make a chocolate cake is potatoes. Now it might seem odd to use potatoes to make a chocolate cake; however, they prove to be useful and practical. You can use potatoes to add body to the cake. It also gives you the convenience of not needing to frost it and it allows you to leave it in the pan after you bake it. Potatoes help keep the cake moist without adding any flavor to it.
If you opt to start from scratch and boil the potatoes yourself, be sure not to add salt, milk or butter to the water and the mashed potatoes. It is also recommended that you use a potato ricer or a food mill to mash the potatoes to perfection so that there are no lumps left. You can also use instant mashed potatoes as long as you make them only with water. Do not add milk, butter or salt.
You can follow this recipe to create your own chocolate potato cake.
- 1 cup of hot, unseasoned mashed potatoes with no lumps
- 1 cup of lukewarm water
- 2 cups of sifted all-purpose flour
- ¾ cup of unsweetened Dutch process cocoa powder
- 2 and ¼ teaspoons of baking powder
- 2 teaspoons of instant coffee granules (optional)
- A pinch of salt
- 1 cup of miniature chocolate chips (optional)
- 2/3 cup of softened unsalted butter
- 2 cups of granulated sugar
- 1 teaspoon of vanilla
- 4 large eggs
- Confectioners’ sugar optional for serving
- Adjust the oven rack to the center and preheat the oven to 350 degrees F. Get a 13 by 9 inch baking pan and grease it at least 1 and ½ inches deep with solid vegetable shortening. Flour the pan lightly.
- Place the mashed potatoes into a medium sized bowl and gradually stir in water with a small whisk. Beat the mixture only until it forms a smooth mixture and no more than that. Cool it until it is lukewarm.
- Sift together the flour, cocoa powder, baking powder, baking soda, salt and the optional coffee granules. If you want to put the chocolate chips, place them in a small bowl with 1 tablespoon of the sifted ingredients and stir well until the chips are coated and set them aside.
- If available, fit a paddle beater into the electric mixer. In its bowl, combine the butter, sugar and vanilla and beat at a low speed to blend. Next, beat it for 2 minutes at medium speed. Scrape the bowl and beater(s) down with a rubber spatula once or twice. Add the eggs, 2 at a time, and beat at a low speed until it is blended. Scrape the bowl and beater(s) again with the rubber spatula. Beat 1 minute more at a medium speed.
- Add the sifted ingredients in 3 additions at the lowest speed. Add the mashed potato-water mixture in two additions. Scrape the bowl and beater(s) occasionally with the rubber spatula. Remove the bowl from the mixer.
- Add the chips along with the remaining sifted dry ingredients in the bowl. Fold it in with the rubber spatula until it is evenly distributed.
- Turn the batter into the pan and spread it evenly. Make sure the batter is pushed into the corners. Run the batter slightly higher along the edges of the pan.
- Insert a toothpick near the center before putting it in the oven. Bake it in the preheated oven for about 27 to 32 minutes. Remember to turn the pan back-to-front halfway during baking. The cake is done once the toothpick inserted near the center emerges with moist crumbs clinging to it. Do not over bake.
- The cake center will rise higher than the edges when you bake the cake. The center will fall slightly during the cooling of the cake. You can opt to sift confectioners’ sugar on the top before you serve the cakes.