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I’d like to say that this cake is my own creation, but it’s not. I’m not sure where I got it. Possibly from my sister-in-law who was baking it at least three decades ago (ouch that dates me). If I can just say, you cannot taste the mashed potato although you need to make sure that it’s not lumpy when it is mashed. If it is lumpy, rub it through a sieve. The mashed potato does make the cake really moist. And, if you’re adding chocolate bits, get the name brand rather than the generic ones. It does make a difference to the taste.:

1 cup hot, unseasoned mashed potatoes

1 cup lukewarm water

2 cups Self Raising flour

3/4 cup unsweetened cocoa powder

2 teaspoons instant coffee (optional)

1 cup chocolate chips

2/3 cup unsalted butter, softened (I use margarine and it’s just fine)

2 cups granulated sugar

1 teaspoon vanilla

4 large eggs

Adjust rack to centre of oven; preheat oven to 180 degrees celsius. Grease a 9 inch baking pan.

Mix mashed potatoes with water and stir until smoot. Leave until cooled.

Sift together, flour, cocoa powder and (optional) coffee granules

Place chcolagte chips in a container and coat with a small amount of  flour (1 – 2 tablespoons). That stops chips from dropping to the bottom of the cake tin when baking.

Combine butter, sugar and vanilla in mixer bowl and beat until combined. Add beaten eggs to mixture a bit at a time until thoroughly mixed in.  Add dry ingredients  in 3 additions andmashed potato and water mixture in two additions. Do it at low speed.  Begin and end with dry ingredients,beating after each addition just until blended.  Scrape bowl making sure there is no butter still stuck to the bottom.

Turn mixer off and add the chocolate chips and gently stir them in.  Turn batter into prepared cake dish. Bake in preheated oven. Time depends on the oven. Check after half an hour. Place a skewer or a toothpick in the centre of the cake. If it comes out dry or with just a few most crumbs clinging to it, then it is ready. Take it out of the oven. Give it 10 minutes to harden and set then turn it over on a cooling rack. (Don’t overcook but if cake is not quite ready but looking as if it might burn if you left it in too much longer, then you should get a paper towel square and gently placce it on top.) Store it in airtight container. The cake is so chocolatey and moist, it doesn’t need icing, but that’s up to you. 🙂

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