Best 5 Contest Winning Chocolate Potato Cake Recipes
Within the realm of culinary arts, there lies a delectable masterpiece, a harmonious blend of flavors that has captivated the taste buds of countless individuals - the Contest Winning Chocolate Potato Cake. This extraordinary creation is not merely a cake; it is a testament to the transformative power of culinary alchemy, where the humble potato, often relegated to savory dishes, ascends to the realm of confectionary delight. Embark on a culinary adventure as we unveil the secrets behind this extraordinary dessert, guiding you through the steps to create a masterpiece that will leave your taste buds in a state of pure bliss and earn you accolades in any baking competition.
Check out the recipes below so you can choose the best recipe for yourself!
CONTEST-WINNING CHOCOLATE POTATO CAKE
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
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.
AWARD-WINNING CHOCOLATE CAKE RECIPE
"Last year, Ghiradelli created America's Most Intense Chocolate Recipe contest and Gigi Burton of Plainsboro, N.J. was declared the winner for her Triple Chocolate Truffle Cake, a three-chocolate cake featuring a semi-sweet cake, milk chocolate ganache and white chocolate garnish, served chilled. Burton won a family cruise to Hawaii and, of course, a lot of Ghirardelli Baking Chocolate for future use." (From www.chocolate.com) I just wanted to try this recipe and uploading it seemed like the easiest way to keep the recipe for future use.
Provided by daniel.a.schiaffo
Categories Dessert
Time P1DT1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
- Melt butter and semisweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.
- Gently fold, in thirds, whipped eggs into melted chocolate.
- Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight.
- To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper.
- To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly.
- Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.).
- Chill cake until ganache sets, about 30 minutes. To garnish, use vegetable peeler or grater to grate white chocolate bar into curls or shavings onto top of cake.
- * Note: It's recommended that the cake be refrigerated overnight before frosting.
Nutrition Facts : Calories 376.7, Fat 32, SaturatedFat 18.7, Cholesterol 196.5, Sodium 109.8, Carbohydrate 20.5, Fiber 1.6, Sugar 17.9, Protein 6.1
CHOCOLATE POTATO CAKE
I have not tried this recipe. I'm posting this recipe for safe keeping. I found this recipe in From Babas' Kitchen To Ours cookbook.
Provided by internetnut
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except the chocolate, in a large bowl. With an electric mixer on low speed, mix until well blended, occasionally scraping the bowl with a spatula. Then beat at medium speed for 4 minutes. Add chocolate and blend throughly.
- Butter a 9x13-inch baking pan. Pour batter into pan. Bake in a preheated 350 oven for 45 minutes, or until a toothpick pushed into the centre comes out clean.
- Or bake in three 9-inch layer pans for 20 minutes, or until thoothpick comes out clean.
- Let stand for 10 minutes; remove from pans and cool on a wire rack. Ice as desired.
Nutrition Facts : Calories 550.2, Fat 22.1, SaturatedFat 12.9, Cholesterol 137.7, Sodium 808.4, Carbohydrate 84.5, Fiber 3.6, Sugar 51.9, Protein 9.6
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 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.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
POTATO CHOCOLATE CAKE
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
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
Tips:
- Pick the right potatoes: Select starchy potatoes like Russet or Yukon Gold for a moist and fluffy cake.
- Boil the potatoes until tender: Overcooked potatoes will make the cake dense, so boil them just until a fork easily pierces them.
- Mash the potatoes until smooth: Lumps in the potatoes will result in a grainy cake. Use a potato ricer or food processor to ensure a smooth puree.
- Let the potatoes cool completely: Adding warm potatoes to the batter will cause the eggs to curdle.
- Use high-quality chocolate: The chocolate is a key ingredient in this cake, so use a high-quality semisweet or bittersweet chocolate.
- Don't overmix the batter: Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking will dry out the cake.
- Let the cake cool completely before frosting: This will help the frosting set properly.
Conclusion:
This chocolate potato cake is a unique and delicious dessert that is sure to impress your friends and family. The combination of chocolate and potatoes may seem unusual, but it works surprisingly well. The potatoes add a moistness and density to the cake, while the chocolate provides a rich and decadent flavor. If you're looking for a new and exciting dessert to try, give this chocolate potato cake a try. You won't be disappointed.
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