Best 15 Chocolate Potato Cake Recipes

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Are you looking for a unique and delectable dessert that blends the richness of chocolate with the unexpected flavor of potatoes? Look no further than the remarkable Chocolate Potato Cake. This extraordinary cake combines the best of both worlds, offering a moist and tender crumb infused with the earthy sweetness of potatoes, all enveloped in a luscious chocolate embrace. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps of crafting this extraordinary dessert, ensuring that you create a masterpiece that will delight your taste buds and impress your loved ones.

Here are our top 15 tried and tested recipes!

CONTEST-WINNING CHOCOLATE POTATO CAKE



Contest-Winning Chocolate Potato Cake image

I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 cup cold mashed potatoes (without added milk and butter)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 cup whole milk
1 cup chopped walnuts or pecans
CARAMEL ICING:
1/2 cup butter, cubed
1 cup packed brown sugar
1/4 cup evaporated milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of cake.

Nutrition Facts : Calories 671 calories, Fat 31g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 374mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 8g protein.

POTATO CHOCOLATE CAKE



Potato Chocolate Cake image

A versatile cake made with mashed potatoes and chocolate. Add 1 teaspoon each cinnamon and allspice for a chocolate spice cake!

Provided by LOUANNL

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 10

1 cup margarine
2 cups white sugar
4 eggs
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup prepared instant mashed potatoes
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup buttermilk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  • Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 26.8 g, Cholesterol 32.5 mg, Fat 10.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 271.8 mg, Sugar 17.4 g

MOIST POTATO CHOCOLATE CAKE



Moist Potato Chocolate Cake image

This is a rich chocolate cake with mashed potato to make it moist! It goes great with your favorite chocolate cream cheese frosting.

Provided by kiss

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h55m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
2 (1 ounce) squares bittersweet chocolate, chopped
½ cup butter
1 ½ cups white sugar
2 eggs, room temperature
¾ cup mashed potatoes
⅓ cup milk, room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  • Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
  • Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 66.3 g, Cholesterol 80.3 mg, Fat 17.1 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 10.1 g, Sodium 374 mg, Sugar 41.6 g

PEANUT BUTTER MUG CAKE WITH CHOCOLATE ICING AND POTATO CHIPS



Peanut Butter Mug Cake with Chocolate Icing and Potato Chips image

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 1 serving

Number Of Ingredients 8

3 tablespoons smooth peanut butter
2 1/2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 large pinch baking powder
1 large egg
2 tablespoons powdered sugar
2 teaspoons chocolate syrup
Potato chips, for topping

Steps:

  • Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
  • Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
  • Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.

POTATO CHOCOLATE CAKE



Potato Chocolate Cake image

"When I have mashed potatoes for dinner, I always use the leftovers to throw together this moist chocolate cake the next day," writes J.P. DeGagne from Kaneohe, Hawaii. "The lightly colored treat freezes well, too, but don't frost it until serving."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 11

3/4 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup mashed potatoes
1/2 cup water
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons baking cocoa
2 teaspoons baking powder
1 cup chopped walnuts
1 can (16 ounces) chocolate frosting

Steps:

  • In a large bowl, cream the butter and sugar. Add the egg yolks, potatoes, water and vanilla; mix well. Combine the flour, cocoa and baking powder; add to the creamed mixture. In a small bowl; beat egg whites until stiff peaks form; fold into batter along with walnuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with chocolate frosting.

Nutrition Facts : Calories 452 calories, Fat 21g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 269mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE SPICE CAKE WITH POTATO



Chocolate Spice Cake with Potato image

Mashed potatoes give this chocolate spice cake a wonderful texture.

Provided by Barbara

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

1 potato, cubed
1 cup butter
2 cups packed brown sugar
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup milk
1 (1 ounce) square semisweet chocolate, melted
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Grease and flour a 10 inch Bundt pan.
  • Cream butter, gradually add brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed potatoes.
  • Combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in melted chocolate and pecans. Pour batter into a prepared 10 inch Bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until cake tests done. Cool in pan 20 minutes; remove cake from pan, and cool completely before serving.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 59.2 g, Cholesterol 104.3 mg, Fat 25 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 11.6 g, Sodium 233.9 mg, Sugar 38.5 g

CHOCOLATE SWEET POTATO CAKE



Chocolate Sweet Potato Cake image

This recipe was given to my mother in 1940. Mother had lost all of her recipes, collected during 7 years of marriage, in a house fire, so her friends gave her a recipe party. Each recipe was handwritten, and most merely listed the ingredients with no mention of how to put them together. Among them is this cake, which is one of our family's favorites. -Sally Green, Mobile, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 14

2/3 cup butter, softened
2 cups sugar
4 eggs
2 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
1/2 cup milk
2 medium sweet potatoes, peeled, cooked, mashed and cooled
1 teaspoon vanilla extract
2 cups chopped pecans
1/2 cup raisins
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 378 calories, Fat 20g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 203mg sodium, Carbohydrate 47g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

WHITE CHOCOLATE SWEET POTATO CAKE



White Chocolate Sweet Potato Cake image

This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

2 pounds (about 3) sweet potatoes
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

Steps:

  • Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
  • Lower oven to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
  • Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
  • Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
  • Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
  • When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
  • Cut each cake layer in half horizontally, creating 4 layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

CHOCOLATE AND ORANGE POTATO CAKE



Chocolate and Orange Potato Cake image

Make and share this Chocolate and Orange Potato Cake recipe from Food.com.

Provided by Noo8820

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

120 g potatoes, peeled, boiled and mashed
175 g butter
225 g demerara sugar
3 eggs, beaten
110 g chocolate, melted
1 orange, juice and zest of
225 g self raising flour
30 g cocoa powder
200 ml double cream
200 g dark chocolate, broken small
25 g butter

Steps:

  • Preheat the oven to 180°C/Gas 4. Grease and line a 9 1/2" tin.
  • Cream butter, potato and sugar together until light and fluffy.
  • Beat in the eggs, then stir in the chocolate, orange juice and rind. Fold in the flour and cocoa, and pour mixture into the tin.
  • Cook for 30-40 minutes. Ice when completely cool.
  • Ganache:.
  • Bring the cream to a boil in a pan.
  • Place the chocolate in a heatproof bowl and pour the cream over the top of it,mixing well to melt choc. Mix in the butter.
  • Allow to cool very slightly, then pour over the cooled cake.
  • NB:It really is worth using the best dark chocolate you can. Don't use anything less than 70% cocoa solid.

CHOCOLATE POTATO SPICE CAKE



Chocolate Potato Spice Cake image

Make and share this Chocolate Potato Spice Cake recipe from Food.com.

Provided by adopt a greyhound

Categories     Dessert

Time 1h10m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 11

2 cups sugar
1 cup butter or 1 cup shortening
1 cup mashed potatoes
1/4 cup cocoa
4 eggs
3/4 cup milk
1 teaspoon nutmeg
1 teaspoon clove
1 teaspoon cinnamon
2 teaspoons baking powder
2 cups flour

Steps:

  • Preheat oven to 350 Deg.
  • In a large mixing bowl, blend butter and sugar. Add potatoes and cocoa.
  • Add eggs and milk.
  • Mix together flour, BP,spices and add to other ingredients.
  • Pour into a greased 13 X 9 inch pan.
  • Bake at 350 deg. for 1 hour.
  • When cooled, top with your choice of frosting.

Nutrition Facts : Calories 397.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 105.2, Sodium 280.8, Carbohydrate 54.7, Fiber 1.4, Sugar 33.7, Protein 5.6

PALEO SWEET POTATO CAKE WITH PALEO WHITE CHOCOLATE FROSTING RECIPE - (4.2/5)



Paleo SWEET POTATO CAKE WITH PALEO WHITE CHOCOLATE FROSTING Recipe - (4.2/5) image

Provided by ROBandSEAN

Number Of Ingredients 23

1/2 cup of Butter or Palm Shortening
1/3 cup of Coconut Sugar
2/3 cup of Sweet Potato Puree
6 Medjool Dates (about 1/3 cup)
2 teaspoons of Vanilla Extract
1/2 cup (70g) of Coconut Flour (measure by dip and sweep)
1/2 cup (60g) of Tapioca Flour
2 teaspoons of Cinnamon
1/2 teaspoon of Nutmeg
1/4 teaspoon of Powdered Cloves
1/4 teaspoon of Ginger
1/2 teaspoon of Kosher Salt
1/2 teaspoon of Baking Soda
1 teaspoon of Cream of Tartar
3 Eggs
For the White Chocolate Frosting
4 ounces of Cocoa Butter
1/3 cup of Raw Honey
1/3 cup of Coconut Butter
1 teaspoon of Almond Extract
2/3 cup of Palm Shortening
1/2 cup of Arrowroot Powder
2 Tablespoons (optionally up to 1/4 cup) of Full Fat Coconut Milk

Steps:

  • Preheat oven to 350F and grease cake pans with extra butter/shortening. Whisk the butter/shortening and sugar on high speed until fluffy. About 5 min. Puree the sweet potato puree, dates, and vanilla in a food processor or blender. Sift the coconut flour, tapioca flour, spices, salt, baking soda, and cream of tartar in a separate bowl. Combine the puree mixture with the butter mixture and beat until combined. Add one egg and about a third of the dry mixture and beat until combined. Repeat the previous step until all ingredients are combined. Scrape the sides and beat on high speed for about 30 seconds until fluffy. Portion batter evenly into cake pans. Bake at 350F for 30-35 minutes. For the White Chocolate Frosting Heat the cocoa butter, honey, and ¼ cup of the coconut butter in a double boiler until uniform. Remove from heat and add the remaining coconut butter and extract. Chill for about 10-15 minutes. Beat on high speed for about 30 seconds. Repeat the cooling and beating until the mixture appears mostly combined and is cool to touch, about 40 minutes total. Add the palm shortening and arrowroot and beat on high. Add the coconut milk in batches and beat until fluffy and smooth. You may need to add more. NOTES

CHOCOLATE POTATO CAKE



Chocolate Potato Cake image

This secret ingredient in this moist rich chocolate cake is potatoes. It's a wonderful cake to make for a special occasion. The white fluffy frosting goes perfectly with the dark chocolate cake. -Jill Kinder, Richlands, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 21

3/4 cup butter, softened
1-1/2 cups sugar, divided
4 large eggs, room temperature, separated
1 cup hot mashed potatoes (without milk or butter)
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts
FLUFFY WHITE FROSTING:
1-1/2 cups sugar
2 large egg whites
1/3 cup water
2 teaspoons light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and 1 cup sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine the flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating just until combined. Stir in vanilla and nuts., In a small bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold into batter. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small heavy saucepan, combine the sugar, egg whites, water, corn syrup and salt. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°., Transfer to a bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes. Frost cake.

Nutrition Facts : Calories 292 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

GRANNY'S IRISH POTATO CHOCOLATE CAKE



Granny's Irish Potato Chocolate Cake image

My granny made this cake and it has been passed down. it is so good. dense and very moist. does not call for an iceing. never any left.

Provided by Sandra Santorelli

Categories     Chocolate

Time 1h15m

Number Of Ingredients 11

1 c butter
2 c sugar
3 c flour
1/2 c milk
4 Tbsp cocoa powder
1 tsp cinnamon
1 tsp clove, ground
1/4 tsp nutmeg
1 c plain cooked mashed potatos
1 c pecan chopped
4 eggs

Steps:

  • 1. Boil your potatos and mash. Sift all of the dry ingredients. Melt butter. Now mix all ingredients together mixing with a wooden spoon. I lightly beat the eggs before adding. Also make sure their are no big lumps in the potatoes. Mix very well. Pour batter into a greased & floured bundt pan.
  • 2. Bake in a pre-heated oven at 350 for 1 hour. Checking to see if inserted toothpick comes out clean. DO NOT OVER COOK.
  • 3. This recipe does not call for and icing, however if you like you can add one. We have always eaten without one. I hope you will enjoy this cake.

IDAHOAN POTATO CHOCOLATE CAKE POPS



Idahoan Potato Chocolate Cake Pops image

Who knew that adding mashed potato flakes to cakes and breads adds great texture and moisture? We did, of course!

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 25

Number Of Ingredients 10

2 cups all-purpose flour
2 cups sugar
1 cup Idahoan® Original potato flakes
4 teaspoons baking powder
½ teaspoon salt
1 (3.5 ounce) package instant chocolate pudding mix
3 tablespoons cocoa
1 cup butter, softened
¾ cup water
4 eggs, slightly beaten

Steps:

  • Preheat oven to 350 degrees.
  • Using a stand mixer, blend all dry ingredients together. Add the butter, water and eggs to the dry mixture and blend.
  • To make Cake Pops: You will need a cake pop pan (can be found at Bed Bath and Beyond or Amazon.com), and 6-inch sucker sticks and a foam block (like a floral block) to allow pops to cool and set while decorating.
  • Spray pan release on the cake pop pan. Add cake batter to the fill line of each hole.
  • Secure the top of the cake pop pan. Bake for 15 minutes.
  • Remove from oven and let cool 10-15 minutes. Remove the top of the cake pop pan and gently run a butter knife around each cake pop to help release. Set cake pops aside.
  • To make candy coating: Melt a 12 ounce bag of semisweet chocolate chips, and or white chocolate chips in a microwave, stirring often. Add a tablespoon of vegetable oil if coating is too thick after microwaving.
  • Prepare bowls with toppings. Dip the end of each stick in chocolate coating and press into one end of a cake pop.
  • When all the cake pops have sticks, place them in a freezer for 10-15 minutes to set the chocolate (this will help hold the sticks in place while dipping into additional coating).
  • When pops have chilled, dip each pop in chocolate coating, taking care to seal the chocolate around the base of the stick.
  • Decorate with desired sprinkles and chocolate drizzles.
  • Set each pop into the floral block to let set.

CHOCOLATE POTATO CAKE WITH MOCHA FROSTING



Chocolate Potato Cake with Mocha Frosting image

This recipe for delicious and penny-pinching cake has been handed down for generations in the family. Don't be surprised when members of your family ask for an extra piece.-Charlotte Cleveland, Hobbs, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter-flavored shortening
2 cups sugar
2 eggs, separated
1 cup mashed potatoes
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon each ground allspice, cinnamon, cloves and nutmeg
1 cup milk
MOCHA FROSTING:
1/3 cup butter, softened
2-2/3 cups confectioners' sugar
2 tablespoons baking cocoa
1/4 teaspoon salt
3 tablespoons strong brewed coffee

Steps:

  • Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. , In a small bowl, beat the frosting ingredients until smooth. Frost cake.

Nutrition Facts : Calories 431 calories, Fat 18g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 299mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use the right potatoes: Yukon Gold or Russet potatoes are best for this cake, as they have a higher starch content and will yield a moist and fluffy cake.
  • Boil the potatoes until they are very soft: This will make them easier to mash and will help the cake to have a smooth texture.
  • Mash the potatoes until they are very smooth: Any lumps will make the cake grainy.
  • Use good quality chocolate: The chocolate is the star of this cake, so don't skimp on the quality.
  • Don't overmix the batter: Overmixing will make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help the frosting to set properly.

Conclusion:

Chocolate potato cake is a delicious and unique cake that is perfect for any occasion. It is moist, fluffy, and chocolatey, with a hint of potato flavor that makes it extra special. If you are looking for a new and exciting cake recipe, give chocolate potato cake a try. You won't be disappointed!

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