Normally, I hate cake. It is so rare that want to eat it. Most cakes are dry, boring and absolutely dissatisfying. Last week though, I had to bake one. Not just because of Valentine’s Day or because life was just getting so miserable or whatever. It just called me.
It was not just any plain cake that I absolutely had to make. It was a mythical cake. One Reg had spoken of ever since I met him. A mother of his childhood friend used to make it and then his mom started making it. Last week, I had to make it. And I did. Chocolate and potatoes. Who knew?
The inspiration came from this PEI Potato Chocolate Cake recipe but you know me, I had to fiddle with it
Cook 1 cup mashed of mashed potatoes. I do this by bringing up a couple of peeled chopped potatoes to a boil.
I let simmer for 12 minutes and then strain.
Then I put them through a ricer but you can just mash with a fork.
Cream together 2/3 cup softened butter and 2 cups brown sugar.
Pour in 1 tsp vanilla extract
Love this action-shot! Hey, give me a break, my life is D-U-L-L!
Add 4 eggs one at a time, slowly, until each is incorporated.
Sift 3/4 cup cocoa powder, 2 cups all purpose flour, 2 ¼ tsp baking powder, ½ tsp baking soda and a pinch of salt.
Whisk 1 lukewarm cup of coffee into hot mashed potatoes until smooth. Yum, I know… I choose coffee over water because I wanted to add depth of flavour to the chocolate and hey, why waste good coffee?
At low speed, alternate adding the sifted dry ingredients…
…with the potato coffee mixture. Again, yum. Finish with the dry ingredients.
Fold in 3/4 cup chocolate chips.
Preheat oven to 350F. Lightly grease 9 x 13 baking pan and dust with cocoa powder. Remove excess cocoa powder.
Place batter into the prepared pan and smooth out top.
Bake for 30 minutes, until cake springs back when pressed lightly and begins to move away from the sides of the pan. I took it out at 28 minutes because my oven runs hot. Cool in the pan on a cooling rack. Decorate as you desire.
I have been living on this cake. I topped it with a sha-mear of PC The Decadent Chocolate Chip Cookie Spread but it is so moist, you could have it without any frosting at all. I also had it with some Nutella and can you say, divine?!
This cake makes a ton and will take you to foodie heaven. We had a miserable weekend but we got to eat this cake with tea every day. That is one thing I love about having a well stocked pantry, you can still bake and eat like a queen.
Let me eat cake, damn it. Let me eat cake.
And lots of it…
The Happy Whisk says
Yum. I am just about to play around with adding a mash to my rolls. Just to see what happens.
Hmm..Chocolate potato cake. Maybe I’ll try that. Sounds interesting.